All recipes » Salad » None/Raw
Kosambari / Indian version of carrot salad by SreevalliKosambari or Koshambari is a salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine.… |
1 vote
1653 views
|
|
Boston lettuce salad with gorgonzola by Mack ScarboroughAn easy but elegant salad. |
1 vote
1457 views
|
|
Green Salad by Jenne Kopalek
|
2 votes
2406 views
|
|
Minted Tomato Salad by Lillian GraceA light but different salad that I serve with a sandwich or a piece of grilled meat or fish. Great healthy little snack too. Feel free to make more than the recipe does, if serving more people. Also, spice it up, I do with red chili flakes! |
1 vote
1923 views
|
|
Garlic Vinaigrette by Alice WatersGarlic vinaigrette is the dressing I make most often. The quantities that follow are only an approximate guide because garlics, vinegars, and oils vary so much in strength and intensity. The first step in making vinaigrette is to macerate garlic in vinegar and salt. The vinegar softens the raw taste of the garlic, and the salt tames… |
1 vote
4524 views
|
|
Pineapple & Stone Fruit Salad by redkathySimilar to an Ambrosia salad, this simple summer salad is made with a variety of stone fruits and pineapple. The addition of coconut oil and sunflower seeds adds texture and a nutty tropical flavor. |
1 vote
1634 views
|
|
Harissa Sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLYHarissa Sauce |
1 vote
1860 views
|
|
Fennel, Mint and Cheese Salad by Helen DobersteinA Delicious Salad for Lunch or Dinner. |
1 vote
1431 views
|