Welcome to the Celtnet Salad Recipes Home Page

Welcome to Celtnet's Salad Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the salad recipes added to this site. The term salad is a very ill-defiend one. But basically it refers to a dish perdominantly of vegetables (often raw) or fruit that's either served as a starter or as an accompaniment to a main course. Salads vary wildly in preparation method and in their ingredients across the globe and these pages will give you some idea of the breadth of ingredients and cooking techniques utilized in their production.

Alphabetical list of salad recipes follow (limited to 100 recipes per page). There are 322 recipes in total:


Page 1 of 4

Pages: 1 2  3  4  >>  Last 

Acapulco Chicken Pizza
     Origin: American
Beetroot and Lamb's Lettuce Salad
     Origin: France
Coronation Chicken
     Origin: Britain
Aegean Salad
     Origin: Greek
Beetroot Jelly
     Origin: British
Croatian Cabbage Salad
     Origin: Croatia
Algerian Cooked Carrot Salad
     Origin: Algeria
Beetroot Salata
(Beetroot Salad)
     Origin: Sudan
Crunchy Cabbage Salad
     Origin: West Africa
Algerian Salad
     Origin: Algeria
Belarusian Salad
     Origin: Belarus
Cucumber and Courgette Salad
     Origin: Cote dIvoire
Aliter Caroetas
(Carrots with Cumin Sauce)
     Origin: Roman
Bermuda Onion and Potato Salad
     Origin: Bermuda
Cucumber and Yoghurt Salad
     Origin: Armenia
Aliter porros
(Boiled Leeks in Cabbage Leaf Salad)
     Origin: Roman
Bermudan Spinach Salad
     Origin: Bermuda
Cucumbers with Onion and Cheese
     Origin: Bhutan
Aliter porros II
(Salad of Leeks Boiled with Juniper)
     Origin: Roman
Betroot Salad
     Origin: Moldova
Cucumeres rasos
(Cucumber Salad)
     Origin: Roman
Aliter porros III
(Salad of Leeks with Broad Beans)
     Origin: Roman
Black Bean Salad
     Origin: American
Curtido
(Cabbage Salad)
     Origin: El Salvador
Aliter Salacattabia
(Bread Salad)
     Origin: Roman
Blackberry and Pea Salad
     Origin: Ancient
Deutscher Makkaroni-Salat
(German Macaroni Salad)
     Origin: Germany
Ambelofassoula Salata
(String Bean Salad)
     Origin: Greece
Blossom Salad with Herbed Cider Vinaigrette
(Blossom Salad with Herbed Cider Vinaigrette)
     Origin: British
Dill Cucumbers
     Origin: American
An Excellent Boiled Salad
     Origin: British
Blue Cheese Dressing
     Origin: British
Dulse-dressed Prawns
     Origin: Ireland
Angourodomatossalata
(Tomato and Cucumber Salad)
     Origin: Greece
Borage and Cucumbers in Sour Cream Dressing
     Origin: British
Dutch Salad
     Origin: Netherlands
Apple and Avocado Salad with Wakame
     Origin: American
Broom Flower Salad
     Origin: British
Early Spring Salad
     Origin: British
Apple, Avocado and Cobnut Salad
     Origin: American
Bulgar Wheat, Red Pepper, Cucumber and Cheese Salad
     Origin: Algeria
Early Spring Salad With Creamy Lemon Dressing
     Origin: British
Ardei a la Moldova
(Moldovan Baked Bell Pepper Salad)
     Origin: Moldova
Bunny Salad
     Origin: American
Easter Egg Salad
     Origin: American
Arran Potato Salad
     Origin: Scottish
Cabbage and Pineapple Salad
     Origin: West Africa
Easter Egg Starter
     Origin: British
Asparagus Salad
     Origin: British
Cacık
(Cucumber and Yoghurt Salad)
     Origin: Turkey
Egg and Vegetable Mayonnaise
     Origin: Scotland
Asparagus, Poached Egg and Pine Nut Salad
     Origin: British
Cajun Prawn Salad
     Origin: Cajun
Ensalada de habas y zanahorias
(Broad Bean, Epazote and Carrot Salad)
     Origin: Mexico
Aubergine Salad
     Origin: Morocco
Caprese Salad with Edible Flowers
(Caprese Salad with Edible Flowers)
     Origin: American
Epityrum
(Olives with Herbs)
     Origin: Roman
Avocat aux Crevettes Senegalaise
(Senegalese Shrimp and Avocado)
     Origin: Senegal
Carrot Salad
     Origin: British
Ethiopian Salad
     Origin: Ethiopia
Αggonria poy Gemίzontai me Pheta
(Cucumbers Stuffed with Feta)
     Origin: Greece
Carrot, Cucumber and Mango Salas
     Origin: Mauritius
Faseoli virides et cicer
(Runner Beans and Chickpeas)
     Origin: Roman
Baba Ghanoush
     Origin: Middle East
Carrot, Orange and Radish Salad
     Origin: Morocco
Fasooleyah Khodra bi Zeit
(Saudi Green Bean Salad)
     Origin: Saudi Arabia
Baked Green Bell Pepper Salad
(Madammas Aljazar)
     Origin: Libya
Cassava Salad
     Origin: Liberia
Fassolia Xera Salata
(White Bean Salad)
     Origin: Greece
Banana and Pineapple Salad
     Origin: Cameroon
Catalan Spinach Salad
     Origin: Andorra
Fattoush
     Origin: Middle East
Batinjaan Zalud
(Aubergine Salad)
     Origin: Morocco
Cauliflower Salad
     Origin: British
Four-bean Salad
     Origin: American
Bavarian Cabbage Salad
     Origin: Germany
Cheese Salad Bowl
     Origin: British
Fried Peppers with Capers and Garlic
     Origin: Algeria
Bavarian Potato Salad
     Origin: German
Chestnut Mushroom, Orange and Walnut Salad
     Origin: American
Fruchtsalat Mit Nussen
(Fruit Salad With Nuts)
     Origin: Germany
Bavarian Sausage Salad
     Origin: German
Chicken and Hen of the Woods Salad
     Origin: American
Fundy Seafood Salad
     Origin: American
Bayerischer Wurstsalat
(Barvarian Sausage Salad)
     Origin: German
Chicken Salad
     Origin: British
Gabon Cucumber Salad
     Origin: Gabon
Bayrischer Kartoffelsalat
(Barvarian Potato Salad)
     Origin: German
Chicken, Asparagus and Feta Cheese Salad
     Origin: British
Garidossalata
(Shrimp Salad)
     Origin: Greece
Bean and Celery Salad
     Origin: British
Chickweed Salad
     Origin: Ancient
Ghiveci
(Moldovan Hot Autumn Salad)
     Origin: Moldova
Beef Mayonnaise
     Origin: British
Chizu Salad
(Moroccan Carrot Salad)
     Origin: Morocco
Glistritha Salata me Yiaourti kai Kapari
(Purslane Salad with Yoghurt and Capers)
     Origin: Greece
Beef Salad
     Origin: British
Cholay Chaat
(Chickpea Salad)
     Origin: Pakistan
Beet Salad
     Origin: Morocco
Clover Salad
     Origin: Fusion

Page 1 of 4

Pages: 1 2  3  4  >>  Last 

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner