Tomatoes salad

Made by Stacey Robertson

This salad was created by chance on a diet day and was immediately devoured by everyone at home, both young and old. Unfortunately, I didn't manage to take a photo!

My mother has been making this salad for ages, and it's a firm family favorite!You can enjoy both soft and fluffy and crunchy-crispy textures in one dish. We always eat an amazing amount of this.I use a non-stick frying pan for Step 4, so I don't use any oil. Please add a little if your frying pan requires it so that the eggs don't stick. For 4 to 5 servings. Recipe by Nanaiku

This dish is so easy and delicious that it appears regularly on our dinner table. When I was cooking one day, the amount of vegetables kept increasing and it turned into this recipe. Besides the steamed chicken and peanuts, the rest of the ingredients are based on what I have on hand. This time I had a lot of carrots . I eat a whole bowlful every time I make this.Coriander paste is a green paste made up of coriander mixed with garlic, ginger, etc. It is great for bringing out deep flavors.Recommendation: You can also use Wakegi scallions, lettuce, bell peppers, celery...even just cabbage and carrots is fine. It's all approximate but delicious! For 2500ml bowl. Recipe by zuci

I wanted to make a salad with plenty of sesame seeds and no oil.I use a slicer (mandoline) to shred the cabbage.I also use the slicer for the carrots, slicing it thinly on it then cutting the slices with a knife. For about 4 servings. Recipe by Plus Nine

I was trying to replicate my shop's ultimate potato salad, and this is what I came up with.The bacon grease really makes this dish! Leaving the potato skins on makes the potatoes hot and soft.Boil together with the carrots. For 4~5 people. Recipe by hiroyomegu

Interesting

Every country has different way to prepare this salad. We call “Russian Salad”, but we also know “Olivier” Salad assumingely originates with Belgian chef , and his recipe comes to the postSoviet Countries. Even Europe , Israel , Mongolia, and south America . Of course recipe varies country to country . They say in the original recipe salad contained , crayfish tail, veal tongue, duck, caviar, but who is going to find those? The cheapest and fastest way we are preparing this famous salad. I add beets, I liked the color of the salad become, I also used 2 eggs. Some recipes including bologna or chicken. But I never used any meat. You are welcome to create your own version. But I have never used can vegetables . They are so watery and mushy .i use frozen peas.

I'm counting calories, so when I make a hearty side dish, I always use an oil-free dressing. For me, an oil-free salad never seems to be enough, so I use this strong tasting nam pla sauce to make it more satisfying.If you shred the vegetables finely, you don't need so much sauce. The sauce is rather salty, so I tend to use only a little. Adjust the amount to your taste. Enjoy with vegetables of your choice. For 1 serving. Recipe by Heartful Kitchen Rei

Vegetable salad with mayonnaise dressing combines the crunchy sweetness of vegetables with the creamy taste of mayonnaise, creating a refreshing and healthy dish that's also great for your skin!

I bought a salad in a shop once that contained quinoa and pomegranate and it tasted great, so decided to add all my favourite salad ingredients and make my own. The honey and lime dressing is a family favourite used often by my mother who is celiac. Lovely light dish that can accompany many things or as a meal of its own.

This salad was inspired by Britta. She's vegetarian and I wanted to make a heartier and more filling salad to go with our favorite starter-hummus, cashew cream cheese, Gorgonzola and cheddar with either flat bread or toasted baguette slices. The combination of salad and starter already makes for a full dinner.

healthy meal. perfect for vegetarians

Enjoy a slightly spicy mayo cheese sauce with a hint of yuzu pepper, generously drizzled over a fresh vegetable salad.The origin of this recipeIt's a simple twist on a regular salad with just a little extra effort.

my favorite lunch!:)

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Another vegetable-packed recipe. My mother makes this for us all the times, and the whole family loves it. You can eat a ton of vegetables with this salad!Step 4 is important! Use a relatively heavy weight and squeeze plenty of moisture out of the vegetables.They will reduce in bulk, and absorb flavors much better.If you chill it in the refrigerator before eating, it will be even more delicious!! For 4 to 5 servings. Recipe by Mahorou

I used plenty of my kids' favourite ingredients to make this recipe.Please adjust the amount of mayonnaise, depending on the ingredients.Steaming potatoes will keep them from getting too soggy. Recipe by Staff Takako

This is easily doubled to make a larger batch for a party ,bbq or family event.

I love mentaiko, so I came up with this recipe.If you boil the potatoes and then run them through an egg slicer, they're easy to mash.Peel the potatoes while still hot. Recipe by Cooking S Papa

I revised the recipe from [THAILAND: THE BEAUTIFUL COOKBOOK]. You can eat a lot of cabbage and vegetables.Please adjust the sweetness depending on your fish sauce and your taste. To prevent water from coming out of the vegetables, mix with the dressing just before serving. It is delicious if you put hot eggs on top. Recipe by gingamom

I wanted smth that I could make quickly and was filling at the same time. Gave a glance at the fridge and decided to combine these ingredients. Turned out pretty delicious.