Apricot
Almond Chicken Salad
By Regional Chef John Mitchell, Whole Foods Market,
Monterey, CA
BBQ
Shrimp & Lobster Fest Salad
By Corporate Chef Steve Jayson, Universal
Studios, Florida
Black
Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
By Chef Jerry Traunfeld, The Herbfarm, Woodinville,
WA
Black
Pepper Shrimp* with Watermelon and Lime Salad
By Floyd Cardoz - Tabla Restaurant, New York
Broccolini
Salad with Burrata Cheese
By Thomas Keller - The French
Laundry, Yountville, CA
Cilantro
and White Balsamic Vinaigrette
By Master Chef Robert Sturm, Custom
Foods, Chicago, IL. and
Executive Chef Kathy Ruiz, Landry's Seafood Houses,
Houston TX
Duxbury
Reef Smoked Wild King Salmon and Egg Salad Sandwich
By Chef Whitney Gaunt and Kenny Belov, Fish, Sausalito,
CA
Endive
and Shrimp Petals with Goat Cheese and Pesto
By Chef Judie Vacchina, Del Monaco
Specialty Foods, San Jose, CA 95112
Esalen
Kale Salad
By Matt Glazer -
Esalen, Big Sur, CA
Exotic
Fruit Salad with Pomegranate Vinaigrette
By
Chef Ruben Contreras, Executive Caterers, Cleveland,
Ohio
Garden
Salad with Shallot a Vinaigrette
By Chef Alice Water, Chez Panisse,
Berkeley, CA
Golden
Beet, Radicchio and Watercress Salad
Recipe
Courtesy of Salad Style, San Diego, CA
Heirloom
Tomatoes Panganella Salad
By Kurt Chausse, Aunt Maude’s Restaurant,
Ames, Iowa
Iceberg
Lettuce Slices with Blue Cheese Dressing, Oven-Roasted
Tomatoes, Bacon, and Brioche Croutons
By Thomas Keller - The French
Laundry, Yountville, CA
Kasu
Alaska Codand Rice Noodle Salad
By Alaska Seafood Marketing Institute,
State of Alaska
Marinated
Bean Salad with Texas Sweet Onions
By Consultant, Author, Traveller
Stephan Pyles, TX
Marinated
Tuna Salad
Mexican
Salad with Pomegranate-Lime Dressing
PAMA
Pomegranate Liqueur Recipe
Namban
Marinaded Mushroom Salad with Ponzu Vinaigrette
By Chef Gregg Denter, The Oaks Restaurant,
Carmel Valley Ranch,
Carmel, CA
Organic
Strawberries and Mixed Greens with Strawberry Vinaigrette
By Earthbound Farm, San Juan
Bautista, CA
Poached
Egg on Morels Cooked with « Savagnin »
Wine, « Villelaure » Asparagus, Cool
Crayfish Vinaigrette
By Chef Alain Chapel, Alain Chapel Hotel Restaurant,
France
Punch
and Judie Salad
By Chef Judie Vacchina, Del Monaco
Specialty Foods, San Jose, CA 95112
Ragout
of Artichokes with a Julienne of Coriander
By Chef Bernard Loiseau, LA CÔTE D'OR, France
Savory
Shrimp Salad
By Chef Judie Vacchina, Del Monaco
Specialty Foods, San Jose, CA 95112
Shrimp
and Asparagus Salad
By Chef Judie Vacchina, Del Monaco
Specialty Foods, San Jose, CA 95112
Shrimp
and Corn Salad
By Chef Judie Vacchina, Del Monaco
Specialty Foods, San Jose, CA 95112
"Smoked
C Salt" Crusted Baked Pacific Halibut with
Preserved Sungold Tomatoes, Baby Watercress, Apple
and Hazelnut Salad
By Chef Robert Clark, C Restaurant, Vancouver, BC
Smoked
Chicken Salad
By Rodney Worth -
The Peasant & The Pear, Danville, CA
Spring
Saffron Couscous Romaine Bites
By Chef Mario Ortega, Quail Lodge - Covey Restaurant,
Carmel Valley, CA
Stacked
Tomato Salad Sonoma County Herb Vinaigrette
By Master Chef Robert Sturm, Custom
Foods, Chicago, IL.
Stone
Fruit Salad
By Chef Mario Ortega, Quail Lodge - Covey Restaurant,
Carmel Valley, CA
Tarragon
Chicken Salad
This recipe, adapted and provided
by Divine Health Magazine
Tomato-Cucumber
Salad
This recipe, adapted and provided
by Divine Health Magazine
Tuscan
Egg Salad with Fried Oysters*
By Frank Stitt -
Highlands Bar & Grill, Bottega, Bottega Café,
Birmingham, AL
Yellowfin
Tuna with Pickled Wasabi Leaves, Avocado, Yuru Vinaigrette,
Radish Salad and Lotus Chips
By Chef Nancy Oakes, Boulevard, San Francisco, CA
Warm
Salad of Squab with Honey-Soused Vegetables |
