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BRING ON THE BROCCOLI! : Broccoli-quinoa Salad by fourtoeight
Madrid, Madrid, ESHail the Broccoli! (and the almonds, and the quinoa, the lemon.....)



Orange and Date Salad by Jennifer Hines
London, GBA unique take on a salad for a sweet dessert or finish to a meal, and easy to make!

A summertime salad by fourtoeight
Madrid, Madrid, ESSalads are all about the mingling of a good selection of ingredients, a variety of textures, a nice and even vinaigrette coating and, in the summertime, a fresh bite.

Potato Salad by fourtoeight
Madrid, Madrid, ESThis potato salad is divine.
I'm not a mayonnaise lover, but vinegary dressings are my thing. You can go as heavy as you want but leaving the honey-mustard shine through is key.


Creamy Jewel Salad by Karen Hazarian
Santa barbara, Ca, USWatermelon radishes are the star of this creamy jewel toned salad. Colorful radishes, the jewel of the root vegetables, are accompanied by individual "gems" from pomegranates and ojia pixi wedges. Combined with the silky smooth texture of butter lettuce and mildly sweet dressing, this colorful salad pairs well with fish or poultry.


Burrata salad with radish by Flavia Soprani
Naples, Italy, ITRocket salad, Burrata apulian milk cheese and many crispy slices of radishes!


Beetroot Carpaccio - Root Veggies by Neus Baudel
Barcelona, Barcelona, ESThis Carpaccio is one of my favorite beet recipes, very simple, tasty and healthy!


Beet Salad - rooting for root veggies by Cornelia Duemling
Hamburg, Hamburg, DEThis is the recipe for beet salad the way my parents made it. In autumn they would harvest the huge bed of beets in the garden, and then a big production would ensue. Boiling dozens of beets, first peeling and then grating them until we had a big laundry bin of salad, ready to be filled into canning jars. After all the hard work we had a big shelf full of shiny, canning jars filled with beet salad. During the winter months right into spring this was the go to on the days my mom was short on time. Mashed potatoes, eggs sunnyside up and a jar of beet salad and we were set and satisfied. Nowadays I don‘t boil 50 kgs of beets, but I still love this salad. I boil only 1 or 2 kgs beets and we eat the salad fresh, but it is a recurring item on our table.
And it is no mistake, that there is no oil listed in the ingredients. There is truly only salt, cumin and vinegar. Beets have an oily quality, when they are cooked. Adding oil would not only be superfluous, but cause an unpleasantly greasy mouthfeel. So, only salt and vinegar and don‘t be shy with them. The cumin can be a bit much, if you don‘t break it down. You can do this either by cutting it finely with a big knife, or pestle it together with the salt before adding it to the salad.

Ruby Red Salad by Mel Chadwick
Mullion, Cornwall, GBA fresh and zingy salad, that's a favourite of mine to have as a healthy side!

Waldorf Salad by Noura Mokhtar
Kent, GBOne of my favourite salads with juicy roasted grapes - recipe from Jamie Oliver


Insalata Caprese by Katia Bulbenko
Weehawken, NJ, USNamed for the island of Capri, this classic Italian salad is as summery as it gets. Juicy ripe tomatoes, fresh mozzarella and fresh basil leaves are the three main ingredients. Thinly sliced red onions are a wonderful addition, but optional. Layer on a platter, sprinkle with salt & pepper, drizzle olive oil and balsamic vinegar on top. Serve with crusty bread.

Mixed green salad with Dijon vinaigrette by Anna Ivanova
New York, New York, USLight salad recipe


Summer Potato Salad by Alison Day
Oxfordshire, GBContinuing with the Summer theme - here's my recipe for Potato Salad. It's a quick and easy dish to make and great for large numbers and BBQs.

Picnic Broccoli Salad by Ashlee June
LITITZ, PA, USPicnic Broccoli Salad is a family favorite and is required at every summer picnic. The crunchy broccoli and tangy dressing pair wonderfully with the saltiness of the crumbled bacon and sweetness of the white raisins. Enjoy!