Salad

Crispy fried potatoes, ham, tomatoes and feta salad

Rösti (Swiss-style fried grated potatoes) serves as the base and carb component of a salad. No tossing is required. Simply top the rosti with tomatoes, feta and smoky ham, drizzle in vinaigrette (or serve on the side), garnish with parsley and you have a tasty and filling meal.

Cook time: 20

Servings: 2 people

Popcorn chicken and vegetable salad

Cubed chicken fillets are cooked Japanese katsu-style, combined with lettuce, cherry tomatoes, kiwi and mangoes, then drizzled with spicy ranch dressing.

Cook time: 15

Servings: 4 people

Grilled chicken salad with fruits and nuts

Cubes of marinated chicken grilled to perfection, sweet seedless grapes, chunks of fresh pineapple and toasted pecans are tossed in mayo, sour cream and a tiny drizzle of lime juice.

Cook time: 20

Servings: 3 people

Grilled eggplant salad

Eggplants, bell peppers, tomatoes and onions are grilled, chopped and tossed with homemade sesame soy dressing. Thinly sliced Thai basil completes the dish.

Cook time: 15

Servings: 3 people

Salted quail eggs and vegetable salad

For ovo-vegetarians, a bowl of this salad is substantial enough for a filling meal. For omnivores, enjoy it as a side dish to go with grilled or fried meat or fish. We had the salted quail eggs and vegetables salad with fried tilapia and talakitok (trevally) steaks.

Cook time: 0

Servings: 4 people

Bacon macaroni salad

I love macaroni salad especially when it has so much in it — celery, carrot, pickle relish, crushed pineapple, meat, cheese… I have to admit though that there are times when I want more — more color, more texture and more flavor. Bacon is the answer.

Cook time: 15

Servings: 4 people

Corn, avocado and bean salad

Creamy, crunchy, tangy, sweet, hot and herb-y, this salad has it all. The perfect side dish for meat, poultry or seafood.

Cook time: 0

Servings: 3 people

Fried chicken and red cabbage salad with peanut dressing

If, like me, vinaigrette is your least favorite salad dressing, you will love the thick creaminess of the peanut dressing in this salad. It’s a version of the peanut sauce that often accompanies satay.

Cook time: 5

Servings: 1 person

Arugula and mushroom salad

Button mushrooms pan-fried in butter are tossed with arugula (rocket) and nuts, dressed with honey balsamic vinaigrette, and garnished with shaved cheese in this any weather salad.

Cook time: 5

Servings: 1 person

Lychee and mango salad

When raw greens are combined with fruits and nuts, a salad becomes edible. Lovable even. Yep, just like this lychee and mango salad with honey-mustard dressing.

Cook time: 2

Servings: 2 people

Potato and tomato salad with goat cheese

Inspired by Caprese salad, herbed goat cheese, tomato slices and sliced boiled potatoes are laid out alternatingly on the plate, drizzled with olive oil and garnished with fresh basil.

Cook time: 20

Servings: 2 people

Kani salad

Make kani salad with kanikama (imitation crab meat), cucumber, carrot, fresh ripe mangoes, lettuce, Japanese mayonnaise and a little sesame seed oil. It’s outstanding!

Cook time: 0

Servings: 4 people