page 1   page 3

Salad main page
Salad dressings

Chicken salad with pecans
Corn and bean salad
Couscous and chickpea salad
Couscous, shrimp and pea salad with saffron vinaigrette
Couscous salad with peppers, olives, and pine nuts
Cucumber and vegetable salad with sardines
Eggplant and tuna salad
Fall greens with walnuts, feta and walnut vinaigrette
Farmer's salad with gouda and smoked sausage
French potato salad
Frisee and mache salad
German cucumber salad
Goat cheese and sun-dried tomato toasts with salad
Great Canadian potato salad
Greek couscous salad
Greek salad
Green bean salad with pimentos and crisp bacon
Iceberg wedges with buttermilk-blue cheese dressing, bacon and scallions
Insalata di Capri
Italian garden salad with macaronis

page 1   page 3

Shop Sale at Williams-Sonoma
SALADS:
There are really very few rules for what defines a salad.
It can be either hot or cold. It is not the lettuce. Many salads do not have lettuce, however most salads have dressing.
The selection of salad ingredients should be dependent upon the seasons. In the winter it could be roasted beets with goat cheese and pine nuts, and in the summer, asparagus Mimosa, figs and fennel for fall.
The feature I really like about salads is that it allows to be sponteneous and creative.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.