Recipe search

Your search returned 86 results.

5 A Day Salad

3.5
Average: 3.5 (4 ratings)
Source: Centers for Disease Control, 5 A Day for Better Health Program.
Yield: 4 Servings

A Simple Mexican Salad

5
Average: 5 (2 ratings)
Source: Oregon State University Cooperative Extension Service, Pictoral Recipes Lynn Myers Steele, 2000Oregon Family Nutrition Program
Yield: 4 Servings

Any Days a Picnic Chicken Salad

3.5
Average: 3.5 (2 ratings)
Source: University of Wisconsin, Cooperative Extension Service, A Family Living Program
Yield: 6 Servings

Apple Coleslaw

3
Average: 3 (1 rating)
Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education NetworkWebsite Recipes
Yield: 4 Servings

Apple Cranberry Salad Toss

4.6
Average: 4.6 (5 ratings)
Source: USDA Food and Nutrition Service, Creative Recipes for Less Familiar USDA Commodities Used by Household ProgramsFood Distribution Service
Yield: 8 Servings

Apple Salad

5
Average: 5 (3 ratings)
Source: University of Kentucky, Cooperative Extension Service, Food and Nutrition Calendar 2004Fresh Ideas for Fit Families
Yield: 8 Servings

Apple Salad II

0
No ratings yet
Source: Colorado State University and University of California at Davis. Eating Smart Being Active Recipes.
Yield: 6 Servings

Asian Coleslaw

3
Average: 3 (1 rating)
Source: Maryland Food Supplement Nutrition Education program, 2009 Recipe Calendar
Yield: 12 Servings

Banana Waldorf

5
Average: 5 (1 rating)
Source: Food and Health Communications, Inc., Visit Website
Yield: 4 Servings

Beets, Beans, & Greens

0
No ratings yet
Source: University of Maryland Extension. Food Supplement Nutrition Education Program.
Yield: 6 Servings

Broccoli Salad

4.75
Average: 4.8 (4 ratings)
Source: Arizona Nutrition Network, Healthy Lifestyles 2003In the Kitchen with Chef Stephanie Green
Yield: 8 Servings

Bulgur Chickpea Salad

5
Average: 5 (2 ratings)
Source: University of Vermont, Extension, Making It Fit: Piecing Together Your Food Needs
Yield: 6 Servings

Cabbage Salad

0
No ratings yet
Source: University of Connecticut, Cooperative Extension, From the Farm to the Table p.12Hispanic Health Council
Yield: 8 Servings

Caribbean Bean Salad

5
Average: 5 (1 rating)
Source: Food and Health Communications, Inc., Cooking Demo II
Yield: 4 Servings

Carrot Raisin Salad

5
Average: 5 (2 ratings)
Source: University of Wyoming, Cooperative Extension, Cent$ible Nutrition Cook Book p.s-20
Yield: 4 Servings

Chicken and Cranberry Salad

5
Average: 5 (1 rating)
Source: USDA Food and Nutrition Service, Creative Recipes for Less Familiar USDA Commodities Used by Household ProgramsFood Distribution Service
Yield: 4 Servings

Chicken Pasta Salad

0
No ratings yet
Source: North Carolina Department of Public Health & North Carolina Cooperative Extension. Color Me Healthy.
Yield: 7 Servings

Chicken Rice Salad

4.6
Average: 4.6 (5 ratings)
Source: Food and Health Communications, Inc., Cooking Demo II
Yield: 4 Servings

Chicken, Rice and Fruit Salad

3
Average: 3 (2 ratings)
Source: Kansas State University Research and Extension, Fix it Fresh! Recipe Series
Yield: 3 Servings

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