Salad Recipes | The Daily Dish

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Salad Recipes

Avocado, Orange and Jicama Salad – Best Blogger Salad Contest Winner

1 Comment | Written on February 28, 2014 at 5:00 am , by

Yesterday we announced the Reader’s Choice winner in our Best Salad Recipes Ever contest.  Today, we are excited to reveal the Editor’s Choice!

Our judges selected this unique “Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing” as the winner of $1,000 and an upcoming 1-page spread in a magazine.  She is also now in the running for the grand prize – a trip to the BHG headquarters and a tour of the test kitchens!  Congratulations to Cheryl Lee from Black Girl Chef’s Whites!  (Check out that awesome badge on her homepage!)

Do YOU want fame and fortune from your recipes?  Check out our latest contest and enter ASAP!  Deadline is February 28th.  http://www.betterrecipes.com/contests

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Broccoli Slaw Salad – Best Blogger Salad Reader’s Choice Winner

2 Comments | Written on February 27, 2014 at 5:00 am , by

Last month, we asked our members to submit their Best Salad Recipes Ever.  We were blown away by all the fresh and colorful entries!

Today we are proud to announce the Reader’s Choice winner.  Congratulations to Rebekah Gusman from Decadently Fit on her winning “Broccoli Slaw Salad!’”

Do YOU want fame and fortune from your recipes?  Check out our latest contest and enter ASAP!  Deadline is February 28th.  http://www.betterrecipes.com/contests

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Best Bean Recipe Ever – Santa Fe Bean and Barley Salad

6 Comments | Written on August 9, 2013 at 5:00 am , by

Last week we put out a call for your Best Bean Recipes in our $10,000 “Best Recipe Ever” contest.  After much deliberation our judges decided on a colorful and healthy bean salad that is perfect for a light summertime lunch or backyard barbecue side dish.  Congratulations to “smtndmt637” for her award-winning “Santa Fe Bean and Barley Salad!”

Keep reading for the recipe…

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Italian Wedge Salad

1 Comment | Written on June 26, 2013 at 5:00 am , by

Who wants to cook on these hot summer days?  Salads are usually the answer, and nothing is easier than a retro iceberg lettuce wedge salad.  Wedge salads are usually thought of as being smothered in dressing, with bacon,  cherry tomatoes, and maybe a sliced hard-boiled egg alongside.  How about a refreshing version with a modern Italian twist to keep your kitchen cool and tantalize your taste buds?

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Kale Caesar Salad with Greek Yogurt Dressing

9 Comments | Written on March 20, 2013 at 12:00 am , by

Kale is a super food…

Greek Yogurt is super trendy…

Why not combine them both into one super trendy, super food salad?

If you love the tangy zing of a classic Caesar Salad, but not the added fat and calories from the heavy dressing, then this recipe is for you!

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Best Salad Ever! Santa Fe Salsa Salad

5 Comments | Written on January 17, 2013 at 5:00 am , by

We started the 2013 “Best Recipe Ever” contest with a bang!   The first theme was “Best Salad Ever” and the contenders did not disappoint.  We received so many great entries and this beautiful and delicious recipe came out on top.  Congratulations to “Mshivers60” for her “Santa Fe Salsa Salad!”

Keep reading for the winning recipe…

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Top 10 Salad Recipes

2 Comments | Written on January 8, 2013 at 12:00 am , by

We have assembled our best salad recipes!  There’s a little bit of everything:  cold salads, warm salads, fruit salads, healthy salads, and Caesar salads.  They are healthy, colorful and flavorful.  Give one a try this week!

Keep reading for all the recipes!  

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Sriracha Spiked Sesame Slaw – Salad Recipe Contest Winner

1 Comment | Written on August 7, 2012 at 5:00 am , by

There’s no need to settle for the same old side dishes this summer…why not spice things up a bit?  Once you try this recipe for “Sriracha Spiked Sesame Slaw” you will never look back!  Take a peek at the winner from our recent salad recipe contest.

Keep reading to see the winning recipe!

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Cracker Barrel Easy Peas-y Side Dish

4 Comments | Written on November 21, 2011 at 6:00 am , by

This retro-inspired side dish recipe is not only a great way to encourage kids to eat their veggies, it can also be a great addition to your Thanksgiving table!

Cubes of Cracker Barrel Sharp Cheddar Cheese is tossed with some of your favorite veggies along with some crispy bacon and roasted peanuts for crunch.

Speaking if side dishes, don’t forget the weekly recipe contest theme this week is “Side Dishes!”

For more entertaining ideas and festive tips, be sure to visit our “Host the Holidays” group.  There you will find even more great recipes from Cracker Barrel Cheese!

Easy “Peas-y” Cheddar Chunk and Peanut Salad   (click here to view and print recipe)

12 ounce package frozen peas, thawed
7 ounce can whole kernel corn, drained
1 cup cubed Cracker Barrel Sharp Cheddar Cheese
1/2 cup chopped cooked bacon
1/2 cup roasted peanuts or cashews
1/2 cup diced celery
1/4 cup minced onion
1/3 cup sour cream
Salt and freshly ground black pepper, to taste
Combine all ingredients in a large serving bowl and stir gently until well mixed.  Cover and refrigerate until serving time.  Serves 8-10.

Seared Caesar Salad

14 Comments | Written on November 9, 2011 at 5:00 am , by

Last week it was all about Halloween candy, Thanksgiving pies are right around the corner and Christmas cookies aren’t too far behind.  With all the sweet treats this time of year, I figured it was time to post a good old fashioned salad.

Well, a salad with a twist…

If you are a fan of the classic Caesar Salad, you will love this version.  It is a “seared” Caesar Salad!  The technique creates what I would describe as a built in crouton.  Simply slice a head of romaine lettuce in half and brush on a layer of Ranch of Creamy Caesar dressing.  Then press in a combination of panko bread crumbs and Parmesan cheese.  Sear, cut side down in a pan until a crispy crust is formed.  Serve warm as a light lunch during this “indulgent” time of year!

 

SEARED CAESAR SALAD  (click here to view and print recipe)

Panko bread crumbs (regular or Italian flavor)

Grated Parmesan cheese

Ranch Dressing, for coating and drizzling

Olive oil

Lengthwise halved pieces of Romaine lettuce

Freshly grated black pepper

On a large plate, toss together desired amount of panko crumbs and parmesan, depending on how many romaine leaves you are making.  Brush each long piece of romaine (cut side) with some ranch dressing.  Firmly press on the crumb mixture the length of the lettuce piece.  Heat some olive oil in a large skillet and place romaine leaf, coated side down, into skillet.  Cook over medium-high heat until panko crumbs are crispy and leaves just start to soften.  To serve, place lettuce coated side up on serving dish; drizzle with extra ranch dressing, if desired.  Serve warm.