Recipetin eats salad

This is my everyday salad dressing "formula". This recipe makes just over 1/4 cup of dressing as is enough to dress a large leafy salad for 4 people - you just want the lettuce to be lightly coated, not drowning. The trick is to make this in a jar so you can shake it really well, which will make the oil and vinegar emulsify, meaning they mix together and thicken so they will coat your salad nicely.

Recipe video above. This is a wildly popular raw Broccoli Salad by Melissa Clark of the New York Times. The red wine vinegar lightly "cooks" the broccoli so it's not as hard as plain raw broccoli, then it's marinated in an intensely flavoured cumin, garlic and sesame infused olive oil. It is unexpectedly good, it's unique, and I keep making it so I wanted to share the recipe.Not a fan of raw broccoli? This probably isn't the dish to convert you, I'll admit. Try instead just lightly steaming…

Recipe video above. A mighty Sweet Potato Salad with a fabulous honey lemon dressing. Terrific combo of textures and flavours, serve this as a meal or an impressive side!

Recipe video above. Use this recipe if you want a really great classic potato salad. The secret step: dressing hot potatoes with French Dressing so they absorb the flavour before tossing with a creamy mayo/sour cream dressing. Every bite is perfection! Great fresh, better in 3 hours, even better tomorrow. Thank you for the recipe, Mrs B, it really is the BEST!

Recipe video above. This noodle salad is a great refreshing salad for any Asian mains - and especially for BBQ's! This salad will suit most South East Asian Cuisines, including Thai, Vietnamese, Korean and Chinese.

This is a classic French Leaf Salad you'll find in bistros all across France, known for the use of lots of fresh herbs with a simple dressing. Light and clean, intended to be served alongside rich foods like Quiche Lorraine, Beef bourguignon and Coq au Vin that French food is known for. Though French, it will suit any Western food - and beyond!Use this recipe as more of a guide rather than exact recipe to be followed. Switch the leafy greens, use herbs you enjoy, crack open a jar of…

My favourite big Italian salad. The homemade dressing is seriously tasty! The croutons and dusting of parmesan is the perfect finishing touch that everybody loves. Serve with pasta, a cosy lasagne or big tray of cannelloni. Lots of suggestions in the post!{No video today because I thought this was quite straight forward. But if you want one, leave me a message below!}

Recipe video above. The crispy salami bits are the hero here. The better bacon. Why aren't we putting crispy salami in everything??!Tossed through a risoni/orzo salad inspired by my favourite Mega Italian Salad with lots of fresh vegetables and a good handful of cheese to keep things tasty. Excellent packed lunch, keeps well for days, love that you can eat it with a spoon. Serves 4 - 5 as a meal. Make this today, find another pasta salad for next week here!

Servings: 4 - 5 people Calories: 264 kcal Ingredients: Pumpkin: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1) 1 1/2 tbsp olive oil Salt and pepper Dressing: 2.5 tbsp / 50 ml extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey Salt and pepper Salad: 1/4 cup / 35g pine nuts (Note 2) 150 g / 5 oz baby spinach leaves (4 handfuls) 60 g / 2 oz feta , crumbled (or more!!) Instructions Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). Toss…

Recipe video above. A terrific bright, fresh salad with a great combination of flavours and textures. The candied nuts and plumping the cranberries is optional - but don't skip it if you're making this for company! The dressing is best kept simple to let the ingredients in the salad take centre stage. Makes more candied nuts than you need but I find it hard to make a smaller batch.