I was watching season six of Seinfeld, and I decided to make my own version of the "big salad."

This vegetarian salad is perfect as a side dish or as a main meal. It is usually eaten with Nigerian Jollof or Fried rice.

This salad has all the nutritional ingredients and can be eaten as a healthy meal.

I happened across some purple cabbage when thinking about a dish for a Halloween party.Add many kinds of vegetables for a colorful and beautiful presentation.I recommend avocado for a nice accent.A rich dressing, such as Caesar salad dressing, goes well with this salad. Recipe by Nekoashi

A very healthy meal that has a mixture of all food groups! The goat cheese and nuts adds to the taste and is a great substitute for salad dressings.

I'm a big fan of bbq sauce and being that it is the season for that and macaroni salad I figured why not?🤔🤷🏻‍♀️😏👌 Used what I had around and Voila! 🤤👍👍 #macaronisalad #avocadorecipe #macaronisaladrecipe #summercookoutrecipe #cookout #picnic #pasta #bbqsauce

I love deviled eggs, and I like egg salad though I think the flavor is often ruined by adding huge chunks of celery and way too much sweet relish. I've adapted my own deviled egg recipe into salad form, and it is now what I personally prefer as an egg salad. Serve on crackers for a little textural crunch.

This is the fresh recipe which can make from green vegetables & fruits as like cucumber, guava , nuts, gram nuts, salt, sauce, mint leaves, if you like basil leaves you can add basil leaves too.

Mason jar salads make awesome portable lunches. I often bring them to work. With everything layered in the jar, everything stays nice and fresh and the lettuce stays crisp. Mason jar salads can be made in advance and stored for 3-4 days.

The gardens and farmers markets are over flowing with fresh delicious vegetables this time of year. I take advantage by serving crisp fresh salads with almost every meal. This salad is substantial enough to be a meal on its own but is a great addition to cookouts and picnics.

#Global Apron week 24, I chose chunk tuna as myIngredient. Canned tuna a staple in my pantry. You can cook multiple recipes hot, cold, baked. Below is my version of cold tuna that can be eaten alone, with crackers, stuffed in a tomato, or my favorite Tuna salad on toast.

I wondered if I could make a sunomono-style salad with vegetables I had on hand.Instead of finely scrambled egg, if you make a very thin omelette and slice thinly, it would be easier to eat.I don't want to take time, so I made scrambled eggs :)You could season with ponzu.Adjust the amount to suit your taste.Mayonnaise and sweet vinegar sauce as seasonings would be tasty too! Recipe by inyako