Zucchini, Yellow Squash & Radish Salad by Salad Foodie

So colorful, light and refreshing, this goes over well at summer feeds, and helps use up your garden harvest. Make this in advance to allow a thorough chilling, about 2 hours. It's best served the day made. Sub any veggies you want for variations, or change to a main dish salad over pasta. Leftovers can top salad greens for yet…

Sauteed Pineapple Salad by Wendi Taylor

Delicious sauteed pineapple slices with a hint of cinnamon and sugar, served on a bed of fresh green lettuce and sprinkled with grated cheddar cheese. Perfect salad course for holiday meals or dinner parties.

Red Cabbage Coleslaw by Salad Foodie

Think outside the box for your next slaw with this creamy deep red cabbage version. The dried cranberries are camouflaged by the cabbage color and provide a pleasant sweet taste surprise, while walnuts add extra crunch.

Shabu Shabu salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Shabu Shabu salad

COBB SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

COBB SALAD

CRISP CREAM SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CRISP CREAM SALAD

GREAK SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

GREAK SALAD

A Jaad Cucumber Salad for Thai Snacks by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

A Jaad Cucumber Salad for Thai Snacks

CAESAR SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CAESAR SALAD

Zingy Haloumi Salad by Brett Ede

Four C Coleslaw by Salad Foodie

This is my version of a coleslaw I tasted many years ago at a catered event. It's close but not precisely the same. However it's a refreshing change from those familiar too-creamy coleslaws. The salad base is made up of 4 vegetables that start with the letter C, hence the recipe name. Cabbage, corn, cucumber, and cilantro team up…

Cranberry Walnut Cabbage Slaw by Salad Foodie

This recipe was a top winner in Better Homes & Gardens August 1999 monthly recipe contest and I have made it ever since. It's fits well with a Thanksgiving, Christmas, holiday theme with the dried cranberries and walnuts, and the red and green color combos, but I make it year-round. I especially like the snappy dressing.