This is a wonderful salad that has color, texture and loaded with taste. Although there seems to be lots of ingredients, part of it can be done in advance. Serve with some french bread, this salad is quite satisfying. I used DiB’s Parmesan Peppercorn Ranch Dressing (18877) and Tisme’s Mango Chutney (191312), but bottled dressing and Major’s Mango Chutney would be a good substitute.
This is a deliciously different type of taco xalad which includes chicken, avocado, and a tantalizing taco-flavored dressing. It’s a very classy salad and a Pillsbury Bake-Off winner. Blue tortilla chips accompanying this dish adds the final touch of authentic Mexican flair!
From Cyprus. Adapted from The Food of the Greek Islands. Posted for ZWT6. Salad may be prepared through step 2, covered and refrigerated 3-4 hours before continuing with recipe.
This is a bit different than your normal Greek Salad in that it uses lambs lettuce and coriander for the salad leaves. You can add other ingredients if you wish or use lemon juice instead of vinegar.
This light, fresh and flavoursome salad makes an unusual but delightful accompaniment to many dishes.
Your Kitchen Concierge
Recipe finder and budget meal ideas