Recipes

A family recipe for Cherry Salad Supreme from the Nelson Family Recipe Book.

Shredded chicken mixed with salsa, hard-cooked eggs, sour cream, mayo, lime zest, and cumin — a quick Mexican-inspired chicken salad served over lettuce.

Steak-sauce-marinated grilled chicken with fusilli pasta, Vidalia onion, avocado, and cherry tomatoes in a creamy ranch dressing.

A copycat of Chick-fil-A's classic chicken salad: minced cooked chicken with celery, hard-boiled egg, sweet pickle relish, and creamy mayo, served on buttered grilled toast.

Chick−Fil−A Chicken Salad from Salad Master.

Copycat Chili's Caribbean salad — teriyaki-marinated grilled chicken on iceberg and romaine with pineapple, pico de gallo, and honey-lime dressing.

Elegant chilled pike mousse baked in ring molds in a water bath, unmolded and served with a salad of sliced lobster tail, green peas, baby carrots, and fresh chervil dressed with truffle oil.

chinese cabbage salad

Authentic Greek salad with iceberg and romaine, plum tomatoes, olives, radishes, and feta — dressed with lemon, olive oil, oregano, and garlic.

A country inn recipe for Classico Tomato Salad.

A classic Southern ambrosia salad with mandarin oranges, crushed pineapple, shredded coconut, mini marshmallows, and whipped topping, chilled and garnished with cherries.

Blanched eggplant cubes dressed in soy sauce, lemon juice, and toasted sesame seeds — a simple, light Asian-inspired salad served cold.

Chilled Japanese buckwheat noodle salad.