I had lots of leftover veggies from Christmas so I decided to see what t could makeo out of them. Some were already cooked and some I roasted and cooled to add. Came out very tasty. You can use any combination of ingredients. Have fun!

I had lots of Christmas vegetables left over. You could add Carrot, Green or White Cabbage, Nuts etc. it the dressing that makes this dish.

A delicious pesto pasta salad that is easy to make week 17 of the #MyCookBook challenge

The sweet of the roasted veg with the tang from the vinegar, and the freshness of the cilantro makes a delicious accompaniment to all kinds of grilled goods, with pasta, or just for snacking. (Super yummy sprinkled with a little crumbled Feta!)This recipe makes 2 to 3 side servings and is easily doubled.P.S. If you're one of those cilantro haters, basil also works!

I love carrots and I love cheese.We often have this for lunch in sandwiches. Why not give it a try for a change of pace?If you want the salad to stay moist to serve it as a stand-alone salad, you can add some mayonnaise (about 1 tablespoon).When you want to have it as an appetizer to go with wine, increase the amount of grated cheese and garlic a little.American carrots are thinner than Japanese ones, so I included the weight in grams too. For easy-to-make amount. Recipe by pali

You could also eat this salad cold or take it with you to work. If you have some leftover couscous, feel free to use that

I wanted to use up a huge spring cabbage I bought directly from a farmer.You can make use this recipe to finish leftover vegetables in your fridge or whenever you want to consume lots of vegetables. I arranged this recipe with Chinese styled dressing.If you want to eat this as a rice accompaniment, add grilled pork or ham to make the dish heartier.Drain the vegetables well. If you don't, the dish will become watery after time.You can use normal cabbage instead of spring cabbage but if you do, let the salted cabbage sit longer until it becomes soft and drain the excess water well.You could add leftovers or your favorite vegetables. Recipe by Recoty

A delicious and healthy breakfast to cool you down this summer!Today, Greenvines introduces you to the 'embodiment of vitamins'—radish sprouts, paired with the perfect 'Greenvines Salad Dressing' for sprouts!Greenvines Salad Dressing combines the sweetness of yogurt and tuna with the fresh aroma of onion and celery. Add a layer of radish sprouts and purple cabbage sprouts for a natural, mildly spicy flavor that offers three layers of deliciousness. Let's try it together now!Tips1. Radish sprouts are rich in vitamins A and C, with levels far exceeding those of oranges and lemons, making them almost the 'embodiment of vitamins'!2. For more Greenvines sprout recipes, please visit http://www.greenvines.com.tw/recipe/

One day I had the urge to eat oregano and orange together! So I tried it, and it was really delicious. This salad is now a firm family favorite.Adjust the cooking time of the broccoli stems depending on the microwave oven you have. It's best if they are crispy but tender.You can use the broccoli florets instead of the stems, of course.I added some cherry tomatoes to the finished dish in the photo to make it prettier. For 2 servings. Recipe by Chicchikichi

I was inspired by a beat and goat cheese salad I had at The Dead Fish and used whatever I felt like from ingredients I already had on hand.

I love strawberries with a drizzle of balsamic vinegar so this is a salad version of that🍓It’s a good dish to make when you’re cooking for lots of people and a simple quick meal when you’re not 😁If making vegan, avocado is a nice alternative to the feta.And if you don’t feel like making the dressing, a generous drizzle of balsamic vinegar is great!#berrybonanza

Tossed a few things together that had been hanging out in the fridge. Happy Accident.