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    <title><![CDATA[Salads &amp; Dressings &gt; earthli Recipes 3.7]]></title>
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    <pubDate>Mon, 17 Aug 2026 04:37:41 +0200</pubDate>
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      <title><![CDATA[Salads &amp; Dressings &gt; earthli Recipes 3.7]]></title>
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  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=338</guid>
    <title><![CDATA[Asian Kale Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=338</link>
    <pubDate>Mon, 17 Aug 2026 01:38:31 +0200</pubDate>
    <description><![CDATA[Published by mephit on 17. Aug 2026 01:38:31
Updated by marco on 17. Aug 2026 04:37:41
------------------------------------------------------------------------

Wholefoods clone recipe with a few additions

Ingredients
------------------------------------------------------------------------

  * 2 - Bunches Kale, any kind
  * 1 - Cup shredded carrots
  * 1/4 - slivered or sliced almonds, toasted or toasted sesame seeds
  * 4-5 - mandarine oranges, peeled and divided into sections

Dressing:

  * 4 Tbsp olive oil
  * 4 Tbsp toasted sesame oil
  * 3 Tbsp Soy sauce or tamari
  * 2 tsp ground or grated fresh ginger
  * 4 cloves of garlic
  * 2 Tbsp of lemon juice

Instructions
------------------------------------------------------------------------

   1. Prepare kale: Remove the leaves from the stems and tear them into
      pieces.
   2. Make dressing: Add all ingredients into a small bowl and whisk to
      combine.
   3. Massage Kale: Add dressing to Kale in a large mixing bowl and,
      using hands, massage (knead and squeeze) into Kale for about 60
      sec.
   4. Add shredded carrots, almonds or sesame seeds and mandarin oranges
      to the Kale and toss to mix.
   5. Cover and allow to stand in the fridge for 30-60 minutes, or
      longer.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=337</guid>
    <title><![CDATA[Roasted Sweet Potato and Black Bean Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=337</link>
    <pubDate>Thu, 28 May 2026 21:33:58 +0200</pubDate>
    <description><![CDATA[Published by mephit on 28. May 2026 21:33:58
------------------------------------------------------------------------

Yummy salad anytime of the year.  I usually double or quadruple the recipe.

Ingredients
------------------------------------------------------------------------

  * 1 lb sweet potatoes, 1/4 in cubes
  * 1 small red onion, chopped
  * 3 tbsp olive oil, divided
  * 1/4 tsp salt
  * 1 lime, juice and zest 
  * 1 clove garlic, minced
  * 1/2 tsp chipotle powder, can sub chili powder and smoked paprika  
  * 1 cup cooked black beans (rinsed if using canned)
  * 1/2 cup cilantro

Instructions
------------------------------------------------------------------------

   1. Preheat oven to 400°F.  Chop sweet potatoes into 1/4 inch cubes,
      cop onion and add to a bowl.  drizzle with 1 tbsp olive oil and
      add salt.  Mix well and transfer to a baking sheet in a single
      layer.  Roast for 35-40 minutes until potatoes are tender and
      starting to brown.
   2. While sweet potatoes are roasting, combine remaining 2 tbsp of
      olive oil in a jar (or bowl and whisk) with lime juice , 1 tsp
      lime zest, minced garlic and chipotle powder.  Shake/Whisk well.
   3. Once sweet potatoes are done transfer to the same bowl where they
      were coated with oil, add black beans and cilantro.  Drizzle with
      the dressing and toss until combined.  This is best done while
      sweet potatoes are still warm.
   4. Also good with the addition of roasted/grilled sweet corn.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=335</guid>
    <title><![CDATA[Mango, Avocado and Black Bean Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=335</link>
    <pubDate>Fri, 22 Aug 2025 16:31:53 +0200</pubDate>
    <description><![CDATA[Published by kath on 22. Aug 2025 16:31:53
------------------------------------------------------------------------

From the kitchen of American Heart Association

Serves 6

Ingredients
------------------------------------------------------------------------

  * 1 head romaine, torn into bite-size pieces
  * 1 15.5 oz. can no-salt-added black beans, rinsed and drained
  * 1 15.25 oz. can no-salt-added or low-sodium whole-kernel corn,
    rinsed and drained
  * 2 medium mangoes, cut into 1/2 inch cubes
  * 1 medium avocado, cut into 1/2 inch cubes
  * 2 medium green onions, cut into 1/2 inch pieces
  * 1/2 small red or white onion, cut into 1/2 inch pieces
  * 1 small fresh jalapeño, seeds and ribs discarded, finely chopped
    (optional)
  * 2 Tbsp chopped fresh cilantro
  * 3 Tbsp fresh lime juice
  * 1 Tbsp olive oil
  * 1/2 tsp chili powder
  * 1/4 tsp pepper
  * 1/4 tsp salt

Instructions
------------------------------------------------------------------------

   1. Put the romaine on plates or in bowls. Set aside.
   2. In a medium bowl, stir together the beans, corn, mango, avocado,
      onions, bell peppers, and jalapeño.
   3. In a small bowl, whisk together the lime juice, cilantro, olive
      oil, chili powder, pepper, and salt until well mixed. (You can
      also put the ingredients in a Mason jar with a secure lid and
      shake.) Pour over the bean mixture, gently tossing to coat.
   4. Spoon over the romaine.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=311</guid>
    <title><![CDATA[Tahini Dressing]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=311</link>
    <pubDate>Fri, 14 Aug 2020 15:31:50 +0200</pubDate>
    <description><![CDATA[Published by kath on 14. Aug 2020 15:31:50
------------------------------------------------------------------------

From the kitchen of New York Times

Ingredients
------------------------------------------------------------------------

  * ¼ cup tahini, at room temperature and well stirred
  * 3 tablespoons lemon juice
  * Pinch of ground cayenne
  * 2 garlic cloves, grated or pounded to a paste
  * 2 tablespoons extra-virgin olive oil
  * 1 cup plain yogurt (not Greek-style yogurt)
  * Kosher salt

Instructions
------------------------------------------------------------------------

   1. Put tahini, lemon juice, cayenne and garlic in a small mixing
      bowl, and whisk until smooth. 
   2. Whisk in olive oil, yogurt and a good pinch of salt.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=300</guid>
    <title><![CDATA[Asian Sesame Dressing]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=300</link>
    <pubDate>Sat, 25 Jan 2020 23:50:22 +0100</pubDate>
    <description><![CDATA[Published by kath on 25. Jan 2020 23:50:22
Updated by kath on 25. Jan 2020 23:51:09
------------------------------------------------------------------------

From the kitchen of <a href="https://www.myrecipes.com/recipe/asian-sesame-dressing">Southern Living</a>

Ingredients
------------------------------------------------------------------------

  * 1/4 cup vegetable oil 
  * 2 tablespoons white wine vinegar 
  * 1 tablespoon soy sauce 
  * 2 teaspoons sugar 
  * 1/2 teaspoon sesame oil 
  * 1/4 teaspoon dried crushed red pepper

Instructions
------------------------------------------------------------------------

Whisk together all ingredients.
Makes 1/2 cup
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=262</guid>
    <title><![CDATA[Sauerkraut Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=262</link>
    <pubDate>Sun, 13 Sep 2015 22:13:25 +0200</pubDate>
    <description><![CDATA[Published by kar116s on 13. Sep 2015 22:13:25
------------------------------------------------------------------------

Great party favorite for all ages. Quick and easy to make.

Ingredients
------------------------------------------------------------------------

  * 1 quart sauerkraut, washed and drained 
  * 1 large onion, chopped
  * 1 red pepper, chopped
  * 1 green pepper, chopped
  * 1 can pimentos, chopped (optional)
  * 1 cup celery, chopped
  * 1/2 cup vinegar
  * 1/2 cup oil
  * 3/4 cup sugar or to taste

Instructions
------------------------------------------------------------------------

   1. Combined sauerkraut, onion, peppers, pimento and celery. Mix
      vinegar, oil and sugar together. Pour over sauerkraut mixture. Let
      stand over night in refrigerator.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=251</guid>
    <title><![CDATA[Lighter Chinese Chicken Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=251</link>
    <pubDate>Fri, 21 Feb 2014 09:15:58 +0100</pubDate>
    <description><![CDATA[Published by kath on 21. Feb 2014 09:15:58
------------------------------------------------------------------------

From the kitchen of <a href="http://www.gimmesomeoven.com/lighter-chinese-chicken-salad/">Gimme Some Oven</a>

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4-6 Servings

Ingredients
------------------------------------------------------------------------

Salad ingredients:

  * 2 boneless skinless chicken breasts 
  * 3 Tbsp. soy sauce 
  * 2 Tbsp. rice wine vinegar 
  * salt and pepper 
  * 2 Tbsp. olive oil 
  * 1 head Romaine lettuce, shredded 
  * 4 cups shredded red cabbage 
  * 1 cup edamame 
  * 2/3 cup shredded carrots 
  * 1/2 cup chow mein noodles 
  * 1/4 cup sliced almonds, toasted 
  * sesame ginger vinaigrette (see ingredient below)

 
Sesame Ginger Vinaigrette ingredients:

  * 1/4 cup vegetable or olive oil 
  * 3 Tbsp. honey 
  * 2 Tbsp. rice wine vinegar 
  * 1 Tbsp. grated fresh ginger 
  * 1 Tbsp. soy sauce 
  * 1 clove garlic, minced 
  * 2 tsp. sriracha chile sauce (optional) 
  * 1 tsp. sesame oil 
  * pinch of salt and pepper

Instructions
------------------------------------------------------------------------

To make the salad:  

   1. Combine chicken breasts, soy sauce and rice wine vinegar in a
      large bowl or ziplock bag and let marinate in the refrigerator for
      at least 15 minutes.
   2. Remove the chicken from the marinade, and season both sides of
      each chicken breast with salt and pepper. 
   3. Heat oil in a large skillet over medium-high heat. Cook the
      chicken for 4 minutes per side or until the chicken is cooked
      through and no longer pink inside. 
   4. Remove and let rest for at least 5 minutes. 
   5. Then cut into thin strips. 
   6. In a large bowl, toss together Romaine, red cabbage, edamame,
      carrots, chicken, chow mein noodles and almonds until combined. 
   7. Toss with your desired amount of vinaigrette. 
   8. Serve immediately. 

To make the vinaigrette:

Whisk together all ingredients until combined. You can add more sriracha
for an extra kick.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=248</guid>
    <title><![CDATA[Cranberry Sauce]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=248</link>
    <pubDate>Tue, 29 Nov 2011 01:04:13 +0100</pubDate>
    <description><![CDATA[Published by mephit on 29. Nov 2011 01:04:13
------------------------------------------------------------------------

From the kitchen of Whole9

Sweet and sour cranberry sauce without added sugar. 

Ingredients
------------------------------------------------------------------------

  * 2 – 12 oz bags of fresh (not frozen) cranberries
  * 1 cup of 100% pure apple juice (no added sugars)
  * 1 large navel orange, washed
  * 10 dried black mission figs, very finely chopped (make sure you cut
    the stems off)
  * A dash or two of each: nutmeg, allspice, ground cloves

Instructions
------------------------------------------------------------------------

   1. Place the cranberries, apple juice, figs, spices, and ½ cup of
      water into a covered saucepan on medium heat.
   2. Bring the mixture to a low boil for 10 minutes (until the
      cranberries “pop”), and turn down to low heat. Simmer (still
      covered) for 15-20 minutes, stirring occasionally.
   3. Squeeze the juice from the orange into the sauce, and finely grate
      the orange zest (use the whole orange peel!) into the saucepan.
   4. Keep on low heat (simmer) for another 15 minutes. Store in
      airtight container in fridge until ready to use.  Serve cold for
      the best flavor.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=247</guid>
    <title><![CDATA[Cranberry Waldorf Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=247</link>
    <pubDate>Tue, 29 Nov 2011 01:02:40 +0100</pubDate>
    <description><![CDATA[Published by mephit on 29. Nov 2011 01:02:40
Updated by marco on 14. Apr 2013 22:38:25
------------------------------------------------------------------------

From the kitchen of clothesmakethegirl.com

Delicious, sweet salad. 

Ingredients
------------------------------------------------------------------------

  * 1 can full-fat coconut milk
  * 1 bag fresh cranberries
  * 16 dried apricots
  * 1 lb. seedless grapes, cut in half
  * 2 apples, cut into bite-sized pieces
  * 1/2 cup pecan halves
  * 1 teaspoon vanilla extract

Instructions
------------------------------------------------------------------------

This salad works best if you do the prep, let it sit overnight, then
assemble shortly before eating. Trust me; it will be worth it!

[Prep]

   1. Preheat the oven to 350 F. Put your mixing bowl and beater in the
      freezer, and place the can of coconut milk in the refrigerator.
   2. Wash the cranberries and set a few aside for garnish. Place them
      in the bowl of a food processor with the dried apricots and grind
      them until the mixture has the consistency of relish. (It’s OK!
      Go ahead… sneak a little bite. It’s tangy and delicious!)
   3. In a large bowl, toss the cranberry-apricot relish with the cut
      apples and grapes. Cover tightly and place in the refrigerator so
      they can get to know each other. Forget about them until the next
      day.
   4. Spread the pecans on a baking sheet in a single layer and toast
      for 5-7 minutes until golden. Keep an eye on them; they can burn
      quickly. This step is optional, but it makes the flavors all that
      much tastier. When they’re cool, chop the pecans and set aside
      – be sure to save a few unchopped for garnish. Resist the urge
      to eat them immediately. If you’re feeling lazy, you can
      use untoasted pecans; it will be fine.

[Assembly]

   1. When you’re ready to assemble the salad, take your can of
      coconut milk out of the fridge and put it in the freezer for 10
      minutes, then…
   2. It’s time to make the whipped cream! Remove the mixing bowl and
      beater from the freezer, pour the chilled coconut milk into the
      cold bowl, add the vanilla extract, and beat the mixture on the
      highest speed of your mixer until it looks like whipped cream.
      This takes about 5-7 minutes. Marvel at the creaminess!
   3. When the cream is done, place the chopped pecans and fruit relish
      in a large bowl. Gently fold in the whipped cream and garnish with
      whole cranberries and nuts.
   4. Enjoy!
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=227</guid>
    <title><![CDATA[Wurstsalat Spezial (Sausage Salad with Mustard Vinaigrette)]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=227</link>
    <pubDate>Fri, 18 Jun 2010 14:33:42 +0200</pubDate>
    <description><![CDATA[Published by kath on 18. Jun 2010 14:33:42
------------------------------------------------------------------------

From the kitchen of 'A Taste of Switzerland' Cookbook by Sue Style

Ingredients
------------------------------------------------------------------------

  * 4 cervelas or 1.25 lb. Lyonnais sausage
  * 3 1/2 oz. Gruyere or Emmentaler cheese
  * 2 gherkins or cornichons
  * 1 small onion
  * 2 tomatoes
  * 1 hard-boiled egg
  * chopped chives

Vinaigrette

  * 1 tbsp. mustard
  * salt and pepper
  * 6 tbsp. oil
  * 3 tbsp. vinegar
  * 1 tbsp. mayonnaise

Instructions
------------------------------------------------------------------------

   1. Skin the sausage(s) and slice or cut into cubes or strips.
   2. Cut the cheese into cubes or strips likewise.
   3. Chop the gherkins and onion finely.
   4. Mix together all ingredients for the vinaigrette and pour it over
      the salad. Toss well to coat.
   5. Slice the tomatoes and hard-boiled egg and arrange on top. 
   6. Sprinkle with chives and chill well.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=207</guid>
    <title><![CDATA[Minty Red Papaya and Black Bean Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=207</link>
    <pubDate>Thu, 23 Apr 2009 01:12:39 +0200</pubDate>
    <description><![CDATA[Published by mephit on 23. Apr 2009 01:12:39
------------------------------------------------------------------------

From the kitchen of Handed down from a friend of a friend

A tropical, light salad.

Ingredients
------------------------------------------------------------------------

  * 3T fresh lime juice
  * 1T fresh grated ginger
  * 1t honey
  * 4T olive oil
  * 1t salt
  * 1/2t ground pepper
  * 2 cans canned black beans, drained
  * 2 medium red papayas, peeled, seeded, and cut into 1/2" cubes
  * 1/2 small red onion, thinly sliced
  * 1/2 cup mint, coarsely chopped

Instructions
------------------------------------------------------------------------

   1. Mix the lime juice, ginger, honey, olive oil, salt and pepper in a
      small bowl. Set aside.
   2. Combine the black beans, papaya and onion in a large bowl. Pour
      dressing over and mix gently. 
   3. Refrigerate for 30 minutes for flavors to combine.
   4. Add mint, toss and serve. 
   5. Yum!
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=206</guid>
    <title><![CDATA[24 Hour Vegetable Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=206</link>
    <pubDate>Fri, 17 Apr 2009 03:14:40 +0200</pubDate>
    <description><![CDATA[Published by mephit on 17. Apr 2009 03:14:40
Updated by mephit on 19. Oct 2009 15:55:49
------------------------------------------------------------------------

From the kitchen of Patricia Golshani

A family favorite. Make up to 24 hours ahead of time.  

Ingredients
------------------------------------------------------------------------

  * 1/2 head of lettuce (I now use 'romaine' lettuce), chopped
  * 1/4 head of cauliflower (I usually use more), chopped into small
    flowers
  * 1 pack baby sweet peas, thawed (not cooked)
  * 1 cup or more chopped celery  (again, I don't measure)
  * 1/2 lb. bacon, fried crisp then crumbled
  * 1 cup of mayo (I add 2 tsp. lemon juice)
  * 1 cup parmasean cheese  (or less)
  * 1 pack "Good Season Italian Mix" [dry]

Instructions
------------------------------------------------------------------------

Layer in bowl in order given. Cover tightly, put in 'fridge for 24
hours. 

May toss lightly, before serving.    

MY (Patty's) NOTES: I really don't measure the ingredents any more, I
just make sure it covers a nice layer.  I've used more bacon, too.  I
tried using turkey bacon (which we usually eat anyway)  but it didn't
stay crisp.  The reason I add lemon juice to the mayo is, I mix and mix
it 'till it becomes nice and smooth.  This way, it kinda 'pours' over
the previous layer.  You also know that it still tastes delicious the
next day, thus at that point, it may be called 48 hours salad.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=178</guid>
    <title><![CDATA[Broccoli Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=178</link>
    <pubDate>Thu, 21 Sep 2006 01:52:29 +0200</pubDate>
    <description><![CDATA[Published by kar116s on 21. Sep 2006 01:52:29
Updated by kath on 9. Jun 2013 16:56:35
------------------------------------------------------------------------

From the kitchen of Barbara Holt, Home Bureau Member

A very yummy salad which you would probably not make if you saw the recipe in a
magazine, but Barb tried it on us and it is delicious.

Ingredients
------------------------------------------------------------------------

  * 1/2 lb. bacon, cooked crisp and crumbled;  I have used both regular
    and turkey bacon and both are very good.
  * 1 bunch broccoli, broken into small pieces
  * 1 cup raisins
  * 1 1/2 cups green grapes, halved
  * 1 bunch green onions cut into pieces
  * 1 1/2 cups diced celery
  * 1/2 cup slivered almonds

Dressing:

  * 1 cup mayonnaise
  * 1/2 cup sugar
  * 1 tablespoon vinegar

Instructions
------------------------------------------------------------------------

Pour dressing over all ingredients except bacon.  Mix together and add
bacon to top.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=134</guid>
    <title><![CDATA["Potato" Salad (with cauliflower)]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=134</link>
    <pubDate>Sat, 09 Jul 2005 21:25:27 +0200</pubDate>
    <description><![CDATA[Published by mephit on 9. Jul 2005 21:25:27
------------------------------------------------------------------------

From the kitchen of Amber

A healthy alternative to traditional potato salad. High in Vitamin C,
antioxidants and cancer fighters! Plus it tastes great! My grandfather didnt
know the difference!

Ingredients are approxiamate. 

Ingredients
------------------------------------------------------------------------

  * 1 head cauliflower, cut into large chunks
  * scallions (green onions), chopped
  * celery, chopped
  * whatever else you put into potato salad
  * mayo
  * salt and pepper
  * oil
  * vinegar
  * mustard
  * whatever else you use to make dressing

Instructions
------------------------------------------------------------------------

   1. Steam the cauliflower until slightly soft. It should still hold
      together, but not crispy.
   2. When the cauliflower is cooled (I rinsed with cool water), chop
      into bite sized chunks. Put into bowl with other chopped
      ingredients (onions, celery, etc).
   3. Make your salad dressing to you liking, pour over veggies and mix.
   4. Let sit in fridge for at least one hour for flavor to meld. Mix
      before serving! Yum Yum!
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=121</guid>
    <title><![CDATA[Greek Orzo Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=121</link>
    <pubDate>Tue, 10 May 2005 20:51:15 +0200</pubDate>
    <description><![CDATA[Published by mephit on 10. May 2005 20:51:15
------------------------------------------------------------------------

From the kitchen of Sean

A very tasty salad.  The ingredients are all approximated, add more or less to
your taste.

Ingredients
------------------------------------------------------------------------

  * 3 Cups Cooked Orzo (Rice Shaped Pasta)
  * 12 oz Chopped Fresh Baby Spinach
  * 1 Jar Pitted Kalamata Olives, Quartered.  Approx. 12oz
  * 1 Jar Sundried Tomatoes in Olive Oil, Julianned Approx. 8-10oz
  * 1 lb Feta Cheese, Crumbled
  * 1 Large Red Bell Pepper, Finely Chopped
  * 1 Small Red Onion, Finely Chopped
  * 2 Sprigs Fresh Basil, Finely Chopped
  * Balsamic Vinegar
  * Olive Oil
  * Salt 
  * Black Pepper

Instructions
------------------------------------------------------------------------

Prepare the Orzo according to the package, rinse and allow to cool. 
Reserve oil from sundried tomatoes, and chop all of the ingredients, as
necessary.  Combine all chopped ingredients in a large bowl with the
Orzo.  Mix well.  Drizzle with sundried tomato olive oil, and balsamic
vinegar, and add salt and pepper to taste. Extra olive oil can be used
if necessary.  
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=101</guid>
    <title><![CDATA[Applebee's Oriental Salad Dressing]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=101</link>
    <pubDate>Thu, 09 Sep 2004 19:50:37 +0200</pubDate>
    <description><![CDATA[Published by kath on 9. Sep 2004 19:50:37
------------------------------------------------------------------------

Ingredients
------------------------------------------------------------------------

  * 3 tablespoons honey 
  * 4 teaspoons mayonnaise 
  * 1/2 teaspoon dark-roasted sesame oil 
  * 1 tablespoon Dijon mustard 
  * 1 1/2 tablespoons white vinegar

Instructions
------------------------------------------------------------------------

   1. In a small bowl, mix honey, mayonnaise, sesame oil, Dijon mustard
      and white vinegar. 
   2. Chill.
   3. Serves 2.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=99</guid>
    <title><![CDATA[Tossed Pizza Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=99</link>
    <pubDate>Thu, 06 May 2004 05:59:28 +0200</pubDate>
    <description><![CDATA[Published by mephit on 6. May 2004 05:59:28
------------------------------------------------------------------------

Like a pizza only healthier!

Ingredients
------------------------------------------------------------------------

  * 14-oz fully baked pizza crust, cubed
  * 1 1/2 cups diced tomatoes
  * 1/2 cup thinly sliced fresh basil
  * 1/2 cup bottled italian dressing
  * 1 small red bell pepper, chopped
  * 1 cup diced fresh mozzarella cheese
  * 1/2 3.5 oz package of sliced pepperoni
  * 1 bunch of arugala stemmed
  * 1 small package spring mix

Instructions
------------------------------------------------------------------------

Toss pizza crust, tomatoes, basil, and 1/4 cup dressing in large bowl.
let stand 5 minutes. Mix in bell pepper, cheese, pepperoni, arugala and
spring mix. Add remaining 1/4 cup dressing and toss to combine.

*We have used veggie pepperoni for a healthier salad. We also baked our
own pizza crust for a fresh, homemade taste. 
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=85</guid>
    <title><![CDATA[Kath's Salad Dressing]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=85</link>
    <pubDate>Tue, 02 Dec 2003 13:18:25 +0100</pubDate>
    <description><![CDATA[Published by marco on 2. Dec 2003 13:18:25
------------------------------------------------------------------------

From the kitchen of Kathleen Van Evera

For a 2-3 serving dinner salad . . .

Ingredients
------------------------------------------------------------------------

   1. 1 tbsp. mayonnaise
   2. 1 tbsp. olive oil
   3. 1/2 tsp. sugar
   4. 1/8 tsp. bouillon
   5. 2-3 tbsp. balsamic vinegar
   6. 1-2 tbsp. milk

You can also add:

   1. mustard
   2. salt 
   3. pepper
   4. chopped onions
   5. garlic
   6. or whatever else tickles your fancy.

Instructions
------------------------------------------------------------------------

   1. Mix mayonnaise, olive oil, sugar and bouillon.
   2. Make sure sugar is crushed and blended into sauce.
   3. Add vinegar, mixing in well.
   4. Add milk.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=66</guid>
    <title><![CDATA[Rosa Marina Fruited Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=66</link>
    <pubDate>Thu, 27 Feb 2003 14:07:45 +0100</pubDate>
    <description><![CDATA[Published by kar116s on 27. Feb 2003 14:07:45
------------------------------------------------------------------------

From the kitchen of Karen

Party salad that will serve 40 people

Ingredients
------------------------------------------------------------------------

  * 1 lb -  Rosa Marina Pasta
  * 3 - 1/2 oz -  Sugar
  * 1 -  Tablespoon -  Flower
  * 1/2 -  Teaspoon -  Salt
  * 3/4 -  cup -  Pineapple Juice
  * 1 - Egg Beaten
  * 1 - Tablespoon - Lemon Juice
  * 2 lbs - Crushed Pineapple Drained
  * 1 - 1/2 - Cups - Mandrin Oranges Drained
  * 1 - Cup - Maraschino Cherries Drained & Choped
  * 2 - Cups - Frozen Whipped Topping
  * 
  * 
  * 
  * 
  * 
  * 
  * 
  * 

Instructions
------------------------------------------------------------------------

Cook & drain pasta
Mix sugar, flower & salt - Slowly add juice, mix with a whip
Cook & stir over moderate heat until slghtly thick
Stir small amount of hot mixture into eggs 
Add egg mixture to base cook untill thick
Stir in lemon juice let cool
Add mixture to cool pasta
Mix lightly but throughly
Chill over night
Add fruit mix light
Fold in topping
Chill untill served

]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=36</guid>
    <title><![CDATA[Thai Chicken Salad]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=36</link>
    <pubDate>Mon, 25 Nov 2002 11:06:30 +0100</pubDate>
    <description><![CDATA[Published by kath on 25. Nov 2002 11:06:30
------------------------------------------------------------------------

Ingredients
------------------------------------------------------------------------

  * 2 cups cooked chicken, cut into bite-sized pieces
  * 1/3  cup oil
  * 2 tablespoons peanut butter, smooth or chunky
  * 4  teaspoons soy sauce
  * 4  teaspoons cider vinegar
  * 1/8  teaspoon crushed red pepper
  * 3  green onions -- chopped

Instructions
------------------------------------------------------------------------

   1. In large bowl; whisk oil, peanut butter, soy sauce, cider vinegar,
      crushed red pepper and 1 tablespoon water together.
   2. Stir in onions.
   3. Add chicken and toss to coat with dressing.
   4. Serve on lettuce leaves.
   5. Can be served warm or chilled.
   6. If you like, garnish with radish roses, sprouts, cucumber slices
      and chopped peanuts.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=31</guid>
    <title><![CDATA[Kartoffelsalat (Swiss-style Potato Salad)]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=31</link>
    <pubDate>Fri, 21 Mar 2003 18:16:53 +0100</pubDate>
    <description><![CDATA[Published by kath on 21. Mar 2003 18:16:53
------------------------------------------------------------------------

This potato salad is quite good and has four tablespoons of oil instead of
mayonnaise - you might even be able to use less oil. This salad is also quite
good on the second or third day as well.

Ingredients
------------------------------------------------------------------------

  * 1 kg of salad potatoes 
  * 2 onions 
  * 1/4 litre of broth 
  * 5 tablespoons vinegar 
  * Salt 
  * 1 pinch sugar 
  * 1 tablespoon medium-sharp mustard 
  * 4 tablespoons oil 
  * freshly ground pepper

Instructions
------------------------------------------------------------------------

   1. Wash the potatoes.
   2. Cook the potatoes and while they are still warm, peel and cut into
      fine disks.
   3. Finely chop the onions.
   4. Mix the broth, vinegar, salt, sugar and onions and bring to a
      boil. Add the mustard and the oil to the onion and broth mix. 
   5. Pour over the salad and thoroughly mix.
   6. Add pepper and salt to taste. 
   7. Let sit for at least 30 minutes.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=25</guid>
    <title><![CDATA[Salad-e Gojeh Khiar]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=25</link>
    <pubDate>Thu, 31 Jul 2003 09:55:17 +0200</pubDate>
    <description><![CDATA[Published by mephit on 31. Jul 2003 09:55:17
------------------------------------------------------------------------

From the kitchen of Mephit ala New Food of Life by Najmieh Batmanglij

Tomato and cucumber salad.  Serves 4.

Ingredients
------------------------------------------------------------------------

  * 2 firm ripe tomatoes
  * 1 seedless cucumber 
  * 3 Tbs olive oil 
  * Jucie of one lime
  * 1 clove garlic, peeled and crushed
  * 1/2 tsp salt 
  * 1/4 tsp freshly ground black pepper
  * 2 scallions, chopped
  * 3 radishes, sliced
  * 1 cup chopped fresh parsley
  * 1/4 cup chopped fresh mint
  * 1/4 cup fresh chopped fresh coriander

Instructions
------------------------------------------------------------------------

1.  Drop tomatoes into scalding hot water.  Remove immediately, drain
under cold water, peel, and cut into quarters.  Peel and cut cucumber
into 1-inch cubes.

2.  Whish together the oilive oil, lime juice, garlic, salt, and pepper.
 Add tomatoes, cucumber, remaining vegetables and herbs, and toss. 
Serve immediately.  
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=24</guid>
    <title><![CDATA[Salad-e Olivieh]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=24</link>
    <pubDate>Thu, 31 Jul 2003 13:40:19 +0200</pubDate>
    <description><![CDATA[Published by mephit on 31. Jul 2003 13:40:19
Updated by marco on 29. Jun 2012 18:51:37
------------------------------------------------------------------------

From the kitchen of Mephit ala New Food Of Life by Najmieh Batmanglij

Persian chicken salad-so good.  Serves 12.

Ingredients
------------------------------------------------------------------------

["Salad" part]


  * 1 Frying chicken, 2-3 pounds with skin removed
  * 1 onion, peeled and finely chopped
  * 1 tsp salt
  * 4 carrots, peeled and chopped
  * 2 cups fresh or frozen peas
  * 2 scallions, chopped
  * 2 celery stalks, chopped
  * 5 large potatoes, boiled, peeled, and chopped
  * 3 med cucumber pickles, finely chopped
  * 1/2 cup chopped fresh parsley
  * 2/3 cup green olives, pitted and chopped
  * 3 hard-boiled eggs, peeled and chopped (optional)

[Dressing part]


  * Dressing 
  * 1 cup chicken broth
  * 3 cups mayonnaise
  * 2 Tbs dijon mustard
  * 1/4 cup olive oil 
  * 1/4 cup vinegar
  * 1/4 cup lime juice
  * 1 1/2 tsp salt
  * 1 tsp freshly ground black pepper

Instructions
------------------------------------------------------------------------

   1. Place the chicken in a non-stick pot along with the and salt. 
      Cover and cook for 1 1/2 hours over low heat (no water is added
      because chicken makes its own juice).  When done, allow to cool,
      debone the chicken, and chop finely.  Set aside the chicken broth
      for later use.
   2. Steam the carrots for 5 minutes and set aside.
   3. Steam shelled peas for 5 minutes and set aside. (if using frozen
      peas follow package directions.)
   4. In a large bowl, whisk together chicken broth, mayonnaise,
      mustard, olive oil, vinegar, lime juice, salt and pepper. Mix
      thoroughly.
   5. Combine chicken, prepared vegetables and eggs with the rest of the
      ingredients.  Pour the dressing over it and toss well.  Adjust
      seasoning to taste.
   6. Transfer salad to a flat plate and decorate with hearts of romaine
      lettuce.  Chill for at least 2 hours.
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=7</guid>
    <title><![CDATA[Swiss Salad "Sauce"]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=7</link>
    <pubDate>Sun, 16 Nov 2003 18:49:06 +0100</pubDate>
    <description><![CDATA[Published by kath on 16. Nov 2003 18:49:06
------------------------------------------------------------------------

From the kitchen of Max Von Ballmoos

Salad Dressing (Basic) - 42 Cal / Tbsp

Ingredients
------------------------------------------------------------------------

  * ½ cup olive oil
  * ¼ cup apple cider vinegar
  * ½ envelope cream of chicken soup mix (Lipton Cup-a-Soup)
  * 1 tsp salt
  * ½ tsp ground black pepper
  * 2 tsp sugar
  * 1 tsp mustard
  * 2 Tbsp mayonnaise, light (Kraft Miracle Whip)
  * ¾ cup milk (skim)

Instructions
------------------------------------------------------------------------

Mix all ingredients well before adding milk.
Using mixer will give creamy texture.

I usually add something different every time, for example:
- 3 Tbsp catsup
- chopped onions and/or garlic
]]></description>
  </item>
  <item>
    <guid>https://www.earthli.com/recipes/view_recipe.php?id=5</guid>
    <title><![CDATA[Sesame-Orange Dressing]]></title>
    <link>https://www.earthli.com/recipes/view_recipe.php?id=5</link>
    <pubDate>Tue, 22 Jan 2002 16:21:42 +0100</pubDate>
    <description><![CDATA[Published by kath on 22. Jan 2002 16:21:42
------------------------------------------------------------------------

Asian-style salad dressing, but not hot.

Ingredients
------------------------------------------------------------------------

  * 1 Tbsp. toasted sesame seeds
  * 2 Tbsp. rice vinegar
  * 3 Tbsp. soy sauce
  * 1 tsp. freshly minced ginger
  * 1 tsp. freshly grated orange zest
  * 2 cloves of garlic, crushed
  * 1 tsp. honey
  * 1 Tbsp. undiluted frozen orange juice
  * 1/4 cup sesame oil

Instructions
------------------------------------------------------------------------

Combine the sesame seeds, vinegar, soy sauce, ginger, orange zest,
garlic, honey and orange juice in a jar with a tight-fitting lid.
Shake briefly.  Add the oil and vigorously shake.
]]></description>
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