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Those pesky Vegans are at it again: tempting us civilians with amazing-looking dishes that taste just like real food. Note to Vegans: calm down, I’m only kidding. I’m a kidder. The people over at My Vegan Cookbook posted this one, and it’s going on my list of stuff to cook. Pronto. Without further delay: Potato Salad (low fat) Recipe.

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I still can’t figure out why we think that this recipe is Chinese, in origin. I’ve been to China, and I never saw anyone eating Chinese Chicken Salad (although I did see KFC). Anyway, here’s the link; check it out.

 
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Here’s another recipe related to the hot weather theme. As always, we are interested in your input. Hit the comments button with your opinions. Warm Spiced Chicken Salad With Scallion Dressing.

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It’s the middle of May, and the temperature here in Silicon Valley is likely to surpass one hundred degrees, today. With that in mind, I’m all about refreshing, light and tasty. And that’s why this Citrus Salad Recipe may be just what the doctor ordered, even if you are in a part of the world that isn’t dealing with a heat wave.

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In the mood for something Vegan, and insanely healthy? This one looks really good. Most of you already know that Quinoa is South American (originally). Have a look here, if you want to learn more about Quinoa, otherwise, just head on over to this fabulous-looking, super nutritious Salad recipe.
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Here’s another contest winner (but this one is only worth ten thousand dollars, evidently). Let’s see: you got your peanuts; you got your shrimp; you got your leafy stuff. Okay, here’s ten grand. Cha-Ching!

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Apparently, this is a really, really good salad. I say “apparently” because the person who cooked up this recipe snagged a check for twenty thousand dollars, having won a salad contest. Read all about it right here. Note: Scroll to the bottom for the actual recipe. And let us know (via comments) whether you’ve tried this one. We are crazy-go-nuts to learn about whether it’s really THAT good!
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This one speaks for itself. Simple.

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I admit it: I haven’t tried this one. But Chicken? And Peaches? Pending your comments & approval, the jury will remain “out”. What do you think? Anyone have an opinion on this matter?

Did I mention the part about Broccoli being ridiculously healthy food? It’s a cruciferous veggie, which means, um:

cruciferous |kroōˈsifərəs|adjective Botany of, relating to, or denoting plants of the cabbage family ( Brassicaceae, formerly Cruciferae).ORIGIN mid 19th cent.: from modern Latin Cruciferae (plural), from Latin crux, cruc- ‘cross’ + -fer ‘bearing’(because the flowers have four equal petals arranged crosswise), + -ous . 

I throw that our there, because the chicks dig it when I show off my vast knowledge. Anyway, have a look at this Broccoli Salad Recipe.

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With a headline like that, the expectations are high, right? Well, here’s the deal: Chef Malachi Harland has put together a list of things that will affect the quality of the salads that you make. This is pretty basic stuff, but it’s worth circling back to the basics once in a while.

There is one thing that this list left out, though. It’s simple: Include lots of crunchy bits. I’m getting to be a stickler on this, but my theory is that the higher the quantity of crunchy bits, the better the salad. And by “crunchy bits”, I mean stuff like fresh corn, walnuts, pistachios, almonds, etc. Different salads call for different crunchy bits. Anyway, that would make my list any day of the week.

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Thai Green Mango Salad. It looks great, the problem, though, is that you have to click through a number of pages to get the whole story. Not exactly a customer-friendly user experience, but if you want to brave the elements, then click over to see the mango salad in action.

You had me at ninety-seven. But 101 is fabulous. Much of this stuff is salad specific, and several of the items on this list are more than a little bit interesting. Our recommendation? We don’t have one, as of yet. Check it out.

I know what you are thinking. It goes something like this: “Hey, I wish I had me a big ol’ list of Salad Recipes”.
Well, wish no more. Just visit this page, where you’ll find a whole lotta Salad recipes all in one place. Obviously, we can’t vouch for them; they appear to be user-submitted. But they sound good. 

Pesto Potato Salad? Yep. I’ve never seen this one done this way. Color me impressed. It’s not rocket science but it’s a good looking comfort dish.

That’s right: Vegan. And yet it seems edible. Check it out.

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The problem with Beet Salads is this: they have the word “beet” in the name. Take that out, and you’ll get a much higher take-rate. Apparently, there exists (with some people) some kind of bias, an unwarranted, largely automatic dislike for the colorful root.

Like so many things (especially with food), we bring our prejudice with us wherever we go. The dining table is no exception. Hence the reluctance to try the beet salad, a bright, sweet, rich combination of flavors and texture. The irony is that what’s become known to us as “The Beet Salad” is by far the most requested salad. Our clients and customers ask for that one more than any other. And when serving this one to friends and guests, it’s largely the same vibe. Long story short: Very few people think that they are going to like any salad that contains beets. Those daring enough to take a leap of faith, though, are generally rewarded. Here then, is one recipe of the Beet Salad. Obviously, there are variations on this theme, but our favorite (the most popular) is the version with Pistachios and Goat Cheese.

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Strawberries? In Salads? You kidding Me
So, here’s the deal: It turns out that strawberries and salads go together like movie stars and stupid baby names. Like so many other things, though, the trick is to start out with only the best raw materials.

In this case, that means choosing the best strawberries that you can possibly find. We’ll write an article on that one topic alone, one of these days. For now, though, have a look at this list of salad links, all of them fit nicely into our strawberry salad motif.

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Imagine this: Instead of a sushi roll, you unwind a California Roll, and you’ve got fork-food!

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