Fennel and cabbage salad
 This crunchy salad with its slight flavour of aniseed goes particularly well with fish and pasta dishes. |
 Fennel and cabbage salad |
Rice, orange and walnut salad
Chopped walnuts add crunch and a rich favour to a brown rice and orange salad, while strawberries give a fragrant and unusual touch, as well as extra juiciness. |
 Rice, orange and walnut salad |
Italian style bread and tomato salad
An Italian salad of bread and tomatoes, sharpened with capers and basil, makes unusual and delicious use of stale bread. |
 Italian style bread and tomato salad |
Cottage cheese and fruit salad
The sweetness and fragrance of fresh fruit is balanced by the slight acidity of cottage cheese to make a light and colourful summer salad. |
 Cottage cheese and fruit salad |
eggplant and Tomato salad
Baking gives eggplants a melting texture and full, nutty flavour. This is enhanced by the oil and herb dressing which penetrates the eggplant fans. |
 eggplant and Tomato salad |
Roasted Pepper Salad
This colourful salad is very easy and can be made up to a day in advance, as the sharp-sweet dressing mingles with the mild pepper flavours. |
 Roasted Pepper Salad |
Green Green Salad
You could make this lovely dish at any time of the year using imported or frozen vegetables and still get a pretty, healthy -and unusual - salad. |
 Green Green Salad |
Christmas Salad
A light and simple first course that can be prepared ahead and assembled just before serving. |
 Christmas Salad |
Duck Breast Salad
Tender slices of succulent cooked duck breasts served with a salad of mixed pasta, fruit and vegetables, tossed together in a light dressing, ensure that this gourmet dish will impress friends and family alike. |
 Duck Breast Salad |
Spinach and orange salad
 The contrasting flavours of sweet, succulent fresh orange, crisp, peppery radish and pungent raw onion equal the assertive flavour of the spinach and create a strikingly colourful combination. |
 Spinach and orange salad |
Cheese salad in pitta bread
Peppery radishes and crisp carrots combine with Cheddar in a filling for pitta bread; alfalfa sprouts add a crunchy finishing touch. |
 Cheese salad in pitta bread |
Pasta salad with salmon and spinach
Lightly poached salmon makes an elegant contrast to crunchy zucchini and tender young spinach. Spirals of pasta add body to this eye-catching salad, topped with a creamy yoghurt, chive and fennel dressing. |
 Pasta salad with salmon and spinach |
Waldorf salad
This variation of the salad first created at New York's Waldorf-Astoria hotel, uses grapes to sweeten and scallions to sharpen the usual blend of apple, celery and walnuts. |
 Waldorf salad |
Pineapple salad
Mouthwatering chunks of pineapple add their unique sweet but tangy juiciness to a tomato and green pepper salad and create a refreshing, vividly coloured medley. |
 Pineapple salad |
Bean sprout salad
Bean sprouts match the sweetness of red pepper in a low-calorie salad dressed in an Oriental style. |
 Bean sprout salad |
Tomato and Green Bean Salad
Red and green is an attractive combination. The tomatoes are best skinned and seeded if you have the time. Make the salad ahead so that the vegetables have time to marinate. |
 Tomato and Green Bean Salad |
Cabbage Slaw with Date and Apple
Three types of cabbage are shredded together for serving raw, so that the maximum amount of vitamin C is retained in this cheerful salad. |
 Cabbage Slaw with Date and Apple |
Watercress Potato Salad Bowl
New potatoes are equally good hot or cold, and this colourful, nutritious salad is an ideal way of making the most of them. |
 Watercress Potato Salad Bowl |
Bamboo Shoot Salad
This salad, which has a hot and sharp flavour, originated in north-east Thailand. Use fresh young bamboo shoots if you can find them, otherwise substitute canned bamboo shoots. |
 Bamboo Shoot Salad |
Shrimp and spinach salad
Young spinach leaves make a simple and colourful foil for plump and tender shrimps, sharpened with a wine and lemon dressing. |
 Shrimp and spinach salad |
Cucumber and fruit salad
Crisp, cool cucumber, juicy melon and fragrant strawberries glisten in a lemon dressing, perfumed with the mild citrus scent of cilantro. |
 Cucumber and fruit salad |
Thai style Chicken Salad
This salad comes from Chiang Mai, a city in the north-east of Thailand. It's hot and spicy, and wonderfully aromatic. Choose strong-flavoured leaves, such as curly endive or rocket, for the salad. |
 Thai style Chicken Salad |
Fattoush
This Middle-Eastern mixed salad is traditionally topped with pieces of unleavened bread to soak up the dressing. It provides the perfect solution of what to do with slightly stale pitta breads. |
 Fattoush |
Oriental mushroom salad
Honey, ginger and soy sauce give a taste of the East to crisp sliced and diced vegetables. |
 Oriental mushroom salad |
Shrimp and fetta salad
Smaller freshwater shrimps partner fetta cheese and grilled red pepper on a bed of frilled lettuce leaves flavoured with dill and scallion. |
 Shrimp and fetta salad |
Lamb's lettuce and beet salad
The slight bitterness of lamb's lettuce makes it a perfect foil for crimson slices of sweet beet. |
 Lamb's lettuce and beet salad |
Green bean and zucchini salad
The creamy texture and subtle taste of avocado contrast with crisp cucumber and beans in a salad that is an ideal partner for shrimps. |
 Green bean and zucchini salad |
Slaw
Sweet oranges and sharper grapefruits refresh a green salad and add to the zesty dressing, while mustard and caraway flavour a coleslaw. |
 Slaw |
Fruity Pasta and Shrimp Salad
Orange cantaloupe or Charentais melon look spectacular in this salad. Or try a mixture of ogen, cantaloupe and water melon. |
 Fruity Pasta and Shrimp Salad |
Potato, artichoke and red pepper salad
Tender slices of artichoke and potato served with an aromatic mustard and cilantro dressing are topped with brilliant strips of smoky grilled pepper. |
 Potato, artichoke and red pepper salad |
Pickled beet salad
Beet slices in a pungent mustard and horseradish marinade create a sweet and sour salad of vibrant colour. |
 Pickled beet salad |
Summer pasta salad
Pasta shells are the heart of this simple salad, which is flavoured with red onion and black olives and piled on a lacy base of frisee leaves. |
 Summer pasta salad |
Spinach and bacon salad
Bacon makes a delicious savoury contrast with peppery young spinach leaves just wilting to a delicious tenderness in a hot and sharp dressing. |
 Spinach and bacon salad |
Vegetables a la Grecque (Side Salad)
This simple side salad is made with winter vegetables, but you can vary it according to the season. This combination of vegetables makes an ideal, low fat side salad to serve with grilled lean meat or poultry, or with thick slices of fresh crust |
 Vegetables a la Grecque (Side Salad) |
Fruit and Fibre Salad
Fresh, fast and filling, this salad makes a great supper or snack. |
 Fruit and Fibre Salad |
Artichoke, broccoli and cheese salad
Jerusalem and globe artichokes, different in texture but similar in taste, blend with sweet tomatoes and gentle mozzarella to mellow the broccoli. |
 Artichoke, broccoli and cheese salad |
Fennel and Herb Coleslaw
Serve this delicious vegetarian salad as an accompaniment, or turn it into a main meal with the addition of some low fat cottage cheese and thick slices of crisp red-skinned apples. |
 Fennel and Herb Coleslaw |
Green Papaya Salad
There are many variations of this salad in south-east Asia. As green papaya is not easy to get hold of, shredded carrots, cucumber or green apple may be substituted. Serve this salad with raw white cabbage and rice. |
 Green Papaya Salad |
Leeks in Red Wine
Cooked and served cold, this leek dish makes an excellent first course. |
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