My daughter loves everything sour-vinegar and lemon in particular-so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.
Easy-to-find items come together to make a salad that is out of the ordinary! Sweet strawberries, fresh spinach, crunchy pecans, and crispy bacon are drizzled with a tangy-sweet poppy seed dressing, perfect for brunch or even a fancy dinner. Refrigerate any extra salad dressing in a sealed container for up to 4 days.
Refreshing mango and watermelon mixes with fresh mint in this tasteful summer salad.
Tangy and full of nutrition, kale comes alive in this slaw. The Key limes add brightness and flavor.
Roasted Butternut squash is sauteed with onions, then tossed with crumbled bacon, toasted pecans, raisins, and chopped romaine lettuce and drizzled with maple syrup “dressing” to make a tasty, warm salad.
A wonderfully easy summer salad, with a sweet and tangy dressing. You’ll love the roasted strawberries!
Add a little green to your morning bacon and eggs by turning them into a salad! Refrigerate any unused dressing and use within a few days.
I salt the radishes first and let them sit for a few minutes, which makes them milder. Add in iceberg lettuce last, right before serving.
This vegan Japanese salad is a great substitute for an Asian seaweed salad. Spinach should be bright green, not overcooked.
A very refreshing light salad with a delicious light dressing.