Recipetin eats salad

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. 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. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10…

This is a copycat of a Japanese Slaw sold at a charcoal chicken chain called Chargrill Charlie's here in Sydney. This slaw-like salad has a Japanese spin with a scattering of edamame, sesame-dressed wakame seaweed salad and a creamy soy dressing. The seaweed totally makes it!Serve it as a side or as a meal with a simple piece of Asian Glazed Salmon or Honey Garlic Chicken Breast.

Recipe video above. This is the big-batch pasta salad I make when I'm short on time. The trick that puts this into guest-serving territory is to toss the hot, freshly cooked pasta in the dressing. You will be shocked how much flavour it absorbs!Do this, and it's delicious no matter what you add in. My combination is the bare minimum that delivers everything I seek in a pasta salad. There's no need to add a gazillion ingredients!Workflow - Chop the veg and make the dressing while the pasta is…

Recipe video above. Think Tabbouleh -- but with the bulgur switched for white beans to make a more substantial salad that's an excellent starch + veg side dish, or light meal for warm days! It's fresh, lemony, herby, totally delicious and good for you.To add protein, top with grilled chicken or fish, hot smoked trout or even a can of tuna / other fish.Serves 8 - 10 as a side, 4 - 5 as a meal. Keeps for 3 days.

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.

A fresh, classic Greek salad with a homemade Greek Salad Dressing. Bright zesty and fresh, this is a classic recipe everyone should know!

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…

"I ate it four times for lunch and, you know what? I'd do it again."