This popular beetroot salad was a staple in my house when I was growing up. I still love it and always cook a big portion. It keeps well in the fridge for a few days.

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

I mentioned the other day that my arm was not doing well, I was feeling better yesterday but not enough to cook a normal meal. The easiest dish to make was a salad and this one is my hubby's favorite andddddd this is also one of my mother - in - laws recipes. :) I remember when she was still hosting parties that everyone use to jump right into this salad first! I couldn't understand why but it was always the first dish to go.Chopping the potatoes and pickles were a challenge, it took me a quite a while to get it done but for the rest of the ingredients I just picked up a package of frozen peas and carrots and added into the potatoes to boil. I just wanted to emphasize that for this recipe after boiling the veggies they need to be drain from excess water all night long. I asked my mother in law what was the reason for draining it all night long and she responded with "It seems to me that it just tastes better" hahahaha...it really is up to you if you want to wait to eat it the following day. But to be honest I have been doing this step for years and I think she just might have a point. :)

I once bought a maitake mushroom salad at a department store. It had lots of vegetables including cabbage, bean sprouts, carrots, Chinese chives, scrambled eggs, some boiled pork and maitake... It was seasoned simply with chicken stock and salt.I tried to recreate the dish using convenient ingredients and seasoning the way my family likes while keeping the maitake mushrooms.This is a mildly flavored salad.* Squeeze out the moisture from the cabbage well. (The volume will reduce to less than half the original amount after microwaving.)* I used Chinese soup stock. You can substitute with chicken stock if you wish.* Adjust the seasoning according to the amount of cabbage.* You can also make scrambled eggs by microwaving. Recipe by moj

I came up with this salad just to use two leftover plain sea bass fillets from the previous night. I am feeling strangely proud of it.The fillets were not enough to make a whole meal so I decided they would help make a fun friday salad.I immediately wanted to use some sauted cabbage and peas if only to include the acidic heat of the lemon pepper seasoning, which I always go for when cooking fish.At this point it didn't look like a salad at all so I decided to use some fresh produce to balance it out.And then there it was...Fun. Friday. Salad.

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

Chinese cabbage sounds like Chinese but ponzu dressing makes everything Japanese food :p

I had a sudden flash that this combination must be absolutely delicious.Prepare the cabbage to make it even more tasty.The secret is to add olive oil before heating for an aroma-rich and crispy finish.Follow the recipe since I've put in a lot of effort into the salad, cabbage, and bread!Rather than adding set amounts of condiments to make the salad, the key to fluffiness is to taste and check for thinness as you cook. I recommend using mustard and milk a for subtle taste, but they are optional. For 2 servings. Recipe by Towashushu

One of my favorites summer macaroni salads.I substitute the celery for peas this time, and added in celery seasoning. I didn’t have any celery when making this but i did have leftovers peas from dinner that I needed to use up i made this at night to have the next day for dinner. This can just be refrigerator for a few hours or overnight. The sugar don’t skip it will bring out the taste of the crab meat better. This is very changeable recipe, can add more or less and always taste test it to see if it needs more , this batch here needs more Dukes but it took all i had , I completely over did my pasta and made to much what can i say i love pasta and I always make too much. That is definitely more than 2 cups of pasta. Oops ( i will be adding more Dukes to this batch before I sever it.

This is a really good recipe if your veggitarian because it has no meat in it. I like to eat it with some chips on the side or make a burrito out of it.

This Russian home-style dish was served when I visited a Russian friend. Apparently the original version includes smoked herring (it's called"selyodka pod shuba" (herring in fur coats), but I left the herring out of this recipe.You can use canned beets (in which case just skip ahead to Step 4 in the recipe). The cooking time for the vegetables will vary depending on how they are cut, so I recommend practicing a little in order to cook them up uniformly. Recipe by AnnaNanna

Have you ever bought a bag of carrots at Costco? So many carrots, so few ideas. My grandson said "let's cook Pappaw!" He's only 3 years old and I wanted him to have a good cooking experience that was easy enough for him to do. I looked in the fridge and saw this humongous bag of carrots. So, we got the food processor out and started to work. He loved it. It was easy, tasty, and a great experience for a 3 year old. When finished he said "Pappaw, I mixed it all by myself!" A Kodak moment for sure.