One of the biggest advantages of salads is their variety. The ingredients from which they can be made are not only large in number, they are practically unlimited. In fact, almost any cooked or raw fruit or vegetable, or any meat, fowl, or fish, whether cooked particularly for this purpose or left over from a previous meal, may be utilized in the making of salads. Canned foods of these varieties may also be used for salads all year around, or during the winter when fresh foods are limited, expensive or difficult to find.

Browse Recipes:

• Orange, Kiwi & Shrimp Salad
• Chilled Apricot Salad
  
• Ginger Beef Salad
• Festive Couscous Salad
• Greek Salad Wraps
• Cheese Salsa Salad Wraps
• Bermuda Onion Potato Egg Salad
  
• Lettuce Salad Served Traditionally
• Russian Wedding Salad
• Nasturtium Potato Salad
  
• Salad Tips
• Salad Dressings & Their Preparation
• Italian Salads
• More Salads