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Showing: Almond Mandarin Salad - Escarole Siciliano

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Almond Mandarin Salad

Submitted by: BARBARA BREITSAMETER

Sweet mandarin oranges, crunchy almonds, fresh green onion, and crispy bacon are all tossed together with red leaf lettuce and a light honey mustard vinaigrette. Oh, so good and refreshing. Enjoy!

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The curry powder mixed into the mayonnaise makes all the difference. You can substitute wild rice instead of white or use a packaged pilaf mix as well. It also molds nicely and mellows in the refrigerator.

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Artichoke Salad I

Submitted by: Christine Johnson

A dash of pepper sauce and Worcestershire make this artichoke rice salad zippy, and a wonderful salad to serve at a barbecue with grilled lamb, or with thick slices of tomato as a satisfying luncheon entree.

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Asparagus and Tomato Salad with Yogurt-Cheese Dressing

Submitted by: jen

Yogurt, Parmesan cheese and mustard. Unlikely companions you 'd think, but they produce a quite remarkable dressing. Perfect for spooning on asparagus, tomatoes and sliced green onions.

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Asparagus, Orange and Endive Salad

Submitted by: Robyn Webb

Raspberry vinegar is the key to this fruity tasting salad. Preparation time is 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

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Beet, Orange and Apple Salad

Submitted by: Barrett

What a nice, colorful salad. Thick wedges of cooked beets, thinly sliced apples and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.

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Bird's Nest Salad

Submitted by: Apple Jacks

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

Alfalfa sprouts create a nest for honey-glazed almonds in this Easter recipe.

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Blue Cheese Potato Salad

Submitted by: TOSWEETFORU

This satisfying potato salad uses waxy-fleshed red potatoes, tangy blue cheese, peppery green onions and crunchy bits of bacon to create an unforgettable potato salad experience!

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Carrot Gelatin Salad

Submitted by: ASTENG

Old-fashioned carrot salad made with lemon Jell-O and pineapple. Grandma didn't specify the amount of carrots. You probably can't use too much!

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Carrot-Raisin Salad (Bunny Salad)

Submitted by: Vanessa

Kids love this combination of apples, carrots, and raisins. They'll have no idea they're voluntarily ingesting veggies!

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Chicken Strawberry Spinach Salad with Ginger-Lime Dressing

Submitted by: JPMJ

Living In: Comox, British Columbia, Canada

Chicken and strawberries are served over a bed of spinach, sprinkled with almonds and served with a creamy lime dressing.

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Company Chicken Pasta Salad with Grapes

Submitted by: MARBALET

Fresh grapes add just the right sweet and juicy touch to the curry and cumin in this delicious chicken pasta salad.

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Dandelion Dressing

Submitted by: Cookerof2

Home Town: Winfield, Pennsylvania, USA

This is made in early spring, usually Easter, when the new dandelions are sweet and crisp. It is from my grandma, Callie Brosius, who was Pennsylvania Dutch and a great cook. This is usually served with boiled potatoes with ham at Easter.

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Dandelion Salad

Submitted by: ERLENSEE_GERMANY

Best when young and tender, dandelion greens make a great salad! If you're wary about using the greens growing in the yard, you may often find them in the produce section of food specialty shops.

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Easter Egg Salad With Beets

Submitted by: J. Cantos

Beets give a sweet taste and pink color in this recipe for tasty egg salad perfect for the Easter table or just a fun lunch.

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Easy Grape Salad

Submitted by: With Imagination

A colorful, delicious salad of green and red grapes, lightly sweetened with a combination of marshmallow cream and cream cheese, with a crunch from slivered almonds.

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Egg Salad I

Submitted by: Margret

This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.

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Egg Salad III

Submitted by: OLIVIES

This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento stuffed olives.

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Egg Salad in Squash Boats

Submitted by: Rosemary Johnson

For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.

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Escarole Siciliano

Submitted by: Tammy

Great flavors in this one - escarole, Kalamata olives, lemon juice and capers. Serve as a side dish or top a just-baked potato. Makes two generous serving.

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