I love this recipe is great especially on holidays :chef

Raised soley on military bases, we were always given the option of Chef's Salads or Caprese Salads as opposed to our standard school lunches. We were also given the option of having our Caprese Salads served on toasted English Muffin halves. That really did round out the meal. So, you may want to consider that toasty option. ;0)

I love beetroot, so I created this salad that features the sweetness of raw beet. I'm posting this for my records since it turned out delicious.When using dried garbanzo beans, soak them the previous day, and boil until tender.Since the beetroot is sufficiently sweet, you can omit the honey. Recipe by principito

I think I am addicted to this as well as other salads. So easy to make, healthy as well. In this photo you will see bits of finely shredded cheese. Ooops, I was making broccoli salad also and accidentally put the cheese, flax seed, sliced cherry tomatoes, and red beans in my onion and cucumber salad. That will teach me, to either keep the two recipes far apart, or only make one at a time 😊. This is my own amount of ingredients.

a lot like the pasta I usually make but I used to use Italian dressing, I like this better. I added cherry tomatoes and mozzerela cheese.

Lately my husband and I have fallen in love with this freshly, tasty, and healthy quinoa salad. People said quinoa is taste plain. But when you know how to seasons it, you are going to have a big bowl quinoa salad with flavorful taste.Here’s my recipe, and again in this recipe is still #oilfree

Had some yellow pear tomatoes from my garden, the last harvest for this season, and I came up with this to use them up. I used can green beans, I used what I had on hand. If you don’t have white beans of any kind, kidney beans or black beans will work too. You do you, use what you have.

My hubby and I love to eat salads. But I never keep any salad dressing from the store. Firstly, I don’t use salad dressing from the store. Secondly, it’s too oily and also not really in my taste. Even we go eat out, whenever I order salad, the salad dressing will always on the side, and I will never pour or use it on my salad. So the question is, what usually I use to dress up my homemade salads at home? Usually I just simply using squeezing lemon juice, salt, and black pepper. Or sometimes I am using balsamic vinegar, or I made my own salad dressing. Today I am going to share my favorite citrus salad dressing using tangerines juice. And here is the recipe.

Actully, this is not my recipe. I took it from 1 of my cooking book madam bought for me.I made my own style same as the mentioned recipe.But because i don't have iceberg lettuce,cherry tomatoes and black beans i used same veges but different types.

I love chick peas and making my own hummus. This recipe could easily be made using canned chick peas and black beans if want to save time. Just remember to rinse them. It's an easy, beautiful dish that tastes great!

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.

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.