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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A crisp iceberg salad with red cabbage, snow peas, dill, coriander and shallot, dressed in a verjuice and lemon dressing that first marinates the herbs and shallot.
Cold iceberg wedges under a tangy yogurt and mayonnaise dressing, showered with crisp bacon, minced onion, scallion, and Parmesan. Chilling the wedges after their cold soak makes them shatteringly crisp.
Insalata russa (Italian-style coleslaw) is a appetizers built around lbs. It takes 90 min in total and serves 6. It is prepared in a straightforward, home-style way.
Cubed potatoes and whole eggs cooked together at zero minutes of pressure, tossed warm with a mayonnaise, mustard and paprika dressing and plenty of dill.
Romaine and radicchio chopped with ditalini, tomatoes, cucumber, olives, pepperoncini, beans, artichokes, salami and mozzarella, in a lemon and white wine vinegar dressing.
Orzo tossed with olives, arugula, cherry tomatoes, capsicum and colby in a garlicky red wine vinegar dressing. Salami chopped into squares is crisped in its own fat and scattered through the salad and over the top.
Westerncold pasta salad, Main30 minServes 5340 kcalEgg-freeDiabetic
Cooked rotini tossed with salami, pepperoni, olives, bell pepper, grape tomatoes and two cheeses in Italian dressing. It is ready as soon as it is mixed and keeps covered for up to a day.
American, Italian AmericanAppetizer, Side Dish15 minServes 12346 kcalEgg-freeDiabetic
Spiral pasta with salami batons, baby bocconcini, capsicum, olives, cherry tomatoes and basil, dressed with a homemade parmesan and herb Italian dressing. A little pasta cooking water loosens the dressing, and a spoonful is held back to freshen leftovers.
Shredded green cabbage and carrot with diced pineapple and raisins in a mustard, apple cider vinegar and olive oil dressing with a little minced jalapeño. The slaw wilts in its dressing for at least an hour before serving.
Red plum wedges simmered with sugar and cumin seeds until jammy and falling apart, spooned over a platter with broken feta, thyme and toasted baguette for the juices.
A sweet-tart Japanese cucumber salad with rehydrated wakame seaweed and toasted sesame seeds in a rice vinegar dressing. Salting and squeezing the cucumber keeps the salad crisp rather than watery.
Peeled cherry tomatoes marinated at least an hour in a soy, honey, plum syrup, rice vinegar and lemon dressing with shiso leaves, served chilled with green onion.
A cabbage slaw in the style of Chargrill Charlie's, with red and green cabbage, carrot, edamame and Japanese seaweed salad in a Kewpie mayonnaise, soy and sesame dressing with wasabi. Half the edamame and seaweed are draped over the top at the end.
A classic summer meal that is fresh and filling all at the same time. Juicy, perfectly spiced grilled chicken, a refreshing combination of fruit and vegetables, and a tangy lime vinaigrette create a trifecta of flavors that just can’t be beat.
Scrubbed Jersey Royal potatoes and double-podded broad beans are tossed warm with pancetta and spring onions, topped with honey-glazed duck breast and a mustard, crème fraîche and cornichon dressing.
Main course1 hr 30 minServes 2537 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Northern Iranian lamb kebabs marinated in ground walnuts, pomegranate molasses and garlic and grilled to a dark glaze, served over charred aubergine borani with a cucumber, tomato and sumac shirazi salad and warm lavash.
Turkish and Middle EasternMain course2 hr 10 minServes 4274 kcalEgg-freeDiabetic
A kale and farro salad in an aquafaba Caesar dressing with sourdough croutons, served alongside a filo pie that marries Iranian herb kuku with Greek spanakopita.
Shredded kale massaged with lemon, tossed with avocado, cherry tomatoes, spinach and a miso soy dressing, crowned with toasted nuts, seeds and lotus root crisps. Sweet-spicy soy-glazed tofu is served beside the salad.
Main course1 hrServes 4341 kcalVegetarianEgg-freeDiabeticHigh Fiber
Chopped kale massaged with salt and olive oil and tossed with shredded cabbage in an anchovy and Parmesan Caesar dressing, covered with shredded Parmesan and crisp sourdough crumbs.
Curly kale massaged until dark and soft, dressed with an anchovy, lemon, mayonnaise and Parmesan dressing and topped with lemony toasted panko instead of croutons. Extra Parmesan and zest finish the Caesar-style salad.
A raw kale salad of finely slivered leaves tossed in a lemon and garlic olive oil dressing with diced sweet apple, diced sharp Cheddar, toasted almonds and grated Parmesan.
AmericanSalad0 min4 to 6 servings87 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A tabouleh made with finely processed kale instead of most of the parsley bulk, with bulgur, Roma tomatoes, green onions, mint and green pepper in lemon and olive oil.