The Ultimate Salad Recipe Collection Ebook

374 pages

More than any other dish, the unique flavors of a salad is the perfect accompaniment to an elaborate dinner. The simple combination of fresh ingredients in a salad can be more impressive than even the most elegant dish. The Ultimate Salad Recipe Collection gives you more than 350 easy-to-follow recipes, including both classic favorites and fresh new ideas. Inside you'll find salads designed to suit any occasion throughout the year -- from a summer barbecue to an elegant dinner with family or friends.

In The Ultimate Salad Recipe Collection you will find a salad for every occasion. Great recipes like:

• Antipasto Salad
• Adreana's Greek Pasta Salad
• Autumn Jewels Gelatin Salad
• Broccoli Sesame Salad
• Bavarian Potato Salad
• Calico Salad
• Chicken Salad Mari
• Caesar Salad
• Dilled Cucumber Salad
• Frozen Pineapple-Almond Salad
• Double Raspberry Salad
• Golden Glow Salad
• Hot Spinach and Mushroom Salad
• Harvest Salad with Honey Dressing
• Jambalaya Salad
• Liza Minnelli's Salade de Provence
• Lemon-Cherry Layered Salad
• Mos' Nilly Guacamole
• Pasta Salad Primavera
• No-Name-Yet Salad
• Sadie's Shrimp Salad
• The Islands Rice-Fruit Salad
• Savory Ratatouille

plus Many More!

No kitchen should be without a collection of salad recipes and now for only $7 you can have The Ultimate Salad Recipe Collection in your kitchen in minutes! 
 

Samples:

24-Hour Slaw

3/4 cup sugar
1 lg. head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced
Hot Dressing -- see below
Stir sugar into cabbage. Place half of the cabbage in a large bowl.
Cover with onion slices. Top with the remaining cabbage. Pour boiling
hot dressing over slowly. Do not stir. Cover and refrigerate at once.
Chill 24 hours. Stir well before serving.
HOT DRESSING
1 teaspoon celery seeds 1 1/2 teaspoons salt
1 teaspoon sugar 1 cup cider vinegar
1 teaspoon dry mustard 1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Makes about two cups.

Adreana's Greek Pasta Salad

1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 ounces black olives -- sliced
4 ounces feta cheese -- drained & crumbled
3 green onions -- finely sliced
16 ounces Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook
for 30 min. or until juices run clear. Cool and remove skins. Or, you
can cook chicken in frying pan until cooked through. Cut into bite
size pieces. Cook noodles and drain. Add all ingredients and mix well.
I use only about half the bottle of dressing and then put the rest on
the table if someone wants more. Serve warm or cold. Serves 6