Yes, French Dressing recipe handed down bny my grandmother. Only it requires a cup or two of brown sugar, so I don’t think it will meet your specifications.

@Dan_Lyons I am trying to avoid sugar but if it is good I could give it a try! Once in a while it is nice to pamper yourself!

The only salad I know of, without mayonnaise or pasta, would be lettuce. Or lettuce and carrots, radishes, celery.

I have a great recipe for a delicious wilted lettuce salad, with chicken tenders, avocados, chick peas, bacon. But I guess that would defeat your purpose.

Watermelon makes one of my favorite summer salads. Don’t let the odd ingredients put you off, it’s fabulous!
You need:
1 (5-pound) watermelon, balled or cut into cubes
1 Vidalia or other sweet onion sliced into thin rings
4 ounces feta cheese, crumbled

Whisk together:
¼ cup red wine vinegar
Fresh lemon or lime juice with zest from the peel
Salt and pepper to taste
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh mint

Add the onions and let them marinate for as long as you like in the fridge.
When ready to serve, toss the dressing and onions with melon and feta cheese and
6 whole mint sprigs for color and aroma.

Tuna, spinach, pine nuts, olive oil and balsamic vinegar.

I make a nice salad with romaine lettuce, English cucumbers, blueberries, walnuts and goat cheese. You can use your favorite vinaigrette as a dressing and can also include strawberries and/or tomatoes.

Cooked quinoa, dried cranberries, chopped walnuts and whatever strikes your fancy…some diced celery and raw zucchini, for example, with a mild vinaigrette.

A oollection of fresh garden greens with translucent sliced fennel, some pecorino, cooked asparagus and thinly sliced radishes, with a balsamic vinaigrette.

Sometimes in the summer I like sliced cucumbers in a bowl of chilled cider vinegar, salted and peppered to taste. Don’t leave them too long, because after a while the water content of the cukes will dilute the sharpness of the vinegar.

@CWOTUS My mom used to make that. She added sliced onions, a little oil, dash of sugar, and lots and lots of pepper. Yum!

I made a wonderful salad w/ quinoa, onions, garlic (those two things cooked with the quinoa) and raw diced zucchini, yellow bell peppers, finely diced carrots, halved grape tomatoes, fresh mint, fresh coriander, (chopped finely) and dressed w. Balsamic vinegar and EVOO. (I Tbsp to 2 Tbsp)

I make a lovely little salad with butter lettuce or romaine, tomatoes, crumpled feta, olive oil and balsamic vinegar.

Mixed greens, sliced apples and walnuts with rasberry vinagrette.

Romaine lettuce with roasted red or orange peppers and roasted zuchini. I buy the red peppers in a jar with vinegar and oil sometimes and then don’t even add extra dressing. If I roast my own I use a simply red wine vinegar dressing for the salad.

Romaine and mixed greens, jicama (sliced like sticks/julienne) cucumber, petite diced tomatoes, and bacon bits if you don’t mind the calories. Champagne vinagrette.

Fresh spinach, egg, mushrooms and spinach salad dressing. This salad is good with bacon bits too, but it isn’t necessary,

Lori’s easy, low-calorie, summery, and incredibly delicious Potato Salad:

2–½ lbs. red-skinned potatoes, cut into chunks (Editorial comment – In this usage, the word “Redskin” can’t offend anyone)
½ cup balsamic vinegar
1 tbsp. Dijon mustard
¼ cup olive oil
¼ cup basil leaves
Salt and pepper, to taste
1 tbsp. finely chopped shallots

Cover the (politically correct Redskin) potatoes with water and bring to a boil. Cover the pan and lower the heat; cook 15–20 minutes or until fork-tender. Drain.

While the potatoes are cooking, combine the vinegar, mustard, and oil in a blender. Add the basil and process very briefly.

Pour the mixture over the warm potatoes. Toss well, adding salt and pepper. Add the shallots and toss to mix.

I WANT @Dan_Lyons’ GRANDMOTHER’S RECIPE!

Shrimp salad. Forgot how I made it tho. Sry!

Book marked this Q…

Low calories? Cucumbers. Thinly sliced, salted, with oil and vinegar.

Fabulous? Greek potatoe salad. Tomatoes, boiled potatoes, cucumber and feta cheese, all mixed. Oil and vinegar dressing. Add onions if you aren’t planning to invite me for dinner.

Okay @dina_didi and @Dutchess_III Here is Nana’s French Dressing. P.S. Thanks, I had to call mom to get it. She was happy to find it and give it up!

This is a single recipe (apparently we always made a double dose)

You will need Tomato Soup (mom suggests Campbells)
Brown Sugar
Dry Mustard
Salt
Pepper
Worcestershire Sauce (Lea & Perrins)
Apple Cider Vinegar (Heinz)
2 cloves garlic
Salad oil (mom used Wesson but Olive Oil is acceptable)
And a large measuring cup (a quart will do as we are going to make a pint or less)

So, pack ¼ cup of brown sugar into your large measuring cup and add
1–½ tsp dry mustard
½ tsp salt
½ tsp pepper
½ cup tomato soup (approx. ½ a can)
1–½ tsp Worcestershire sauce
6 tbsp Apple Cider Vinegar
2 cloves garlic (pressed, juice only)
add oil to make a pint (or less, taste as you go)
Mix till blended (we used a hand-held beater and only used thew one beater)

Refrigerate. This will keep for long periods.

You know you’ve got it when Fluther starts invading your family’s life!

@Blueroses this recipe sounds delicious! I like eating watermellon during summer because it is really refreshing! @Dutchess_III if you remember the recipe please tell me because shrimps are great and I don’t have a salad recipe with shrimps… @Dan_Lyons sounds like a great salad! I can’t wait to eat it! With all these recipes, now I can make a different salad every day! Thank you! If you have more recipes feel free to share them!

@dina_didi Just add shrimp to any salad and any dressing. it will be wonderful.

I’ll ask my daughter if she remembers what I did…

@Pachy Me too, but I add a chiffonade of fresh basil. Yum! The taste of summer. Had some of that last night.

@Dutchess_III that would be really nice of you! Thank you!

You have definitely come to the right place, are you ready?

Asian Style Slaw

Mexican Bean and Avocado Salad

Shaved Brussels Sprouts Salad with Maple Balsamic Vinaigrette

Spiralized Carrot Salad with Tahini and Garlic Dressing

Three Bean Salad with Kale and Apple

Green Papaya Salad

Crunchy Thai Cashew Thai Quinoa Salad with Peanut Dressing

Hungarian Cucumber Salad

Spicy Cilantro Peanut Cabbage Slaw

Mango Avocado and Arugula Salad

Southwestern Salad with Cilantro Lime Vinaigrette

Spring Pea and Radish Salad

Lemony Roasted Potato Salad with Greek Yogurt

Wheatberry Salad with Feta Dried Cranberries and Pecans Salad

Veggie Overload Chickpea Salad

Shaved Fennel Salad

Smoky Black Bean and Butternut Squash Salad

Shredded Carrot Yellow Beet and Apple Salad with Orange Ginger Dressing

Antipasto Style White Bean Salad

Garden Salad with Citrus Vinaigrette

Raw Kale Carrot and Cabbage Salad with Maple Sesame Vinaigrette

Cauliflower Tabouli Salad

Cabbage Salad with Orange Tahini Dressing

Tabouli with Bulgur Wheat and Parsley

Thai Salad with Peanut Dressing

Northwoods Inn Purple Cabbage Salad

Asian Slaw with Ponzu Dressing

Mexican Cabbage Salad

Raw Kale Salad with Root Vegetables

Bon Apetite!

@Kardamom Wow! You’ve given us so many good links, I don’t know where to begin. Are any of the recipes your particular favorites, your go-to choices when you plan a meal?

@Kardamom Incredible!!! Thank you very much! As @SadieMartinPaul suggested, I would also like to know your favourite recipes to begin with!

@Kardamom Thanks for the shaved fennel recipe. I am going to try it. I love fennel, but only have one recipe that calls for it.

@SadieMartinPaul Probably my favorite from the list is the last one, the raw kale salad with root vegetables. I’ve made it numerous times and both my Mom and I love it. I like to use rutabagas and yellow beets (rather than red beets because they look like you’ve murdered someone in your sink, and they stain your hands) and turnips. Instead of making the spiced nuts, because I’m too lazy. I buy Trader Joe’s Sweet and Spicy Pecans‘s+Blog+001.jpg. Don’t leave these out, it really gives the salad an amazing depth of flavor.

I also like the wheatberry salad with the feta, dried cranberries and pecans. It’s very hardy and has a nice al dente bite to it. It’s great for a potluck, because it’s unique without being too weird for most people.

I’ve also made the antipasto-style white bean salad multiple times. My Mom needed to raise her potassium levels so it turns out that white beans are high in potassium. I love the tangy flavor of this salad.

Tabouli with bulgur wheat and parsley is one of my regular go-to potluck recipes. Everyone knows what to expect and it’s super easy to make.

I try to make at least one, and often 2 kinds of salad each week. We also eat regular lettuce and tomato salads, but I enjoy using all of the different kinds of fruits and veggies that are available.

Here are six very appealing salads listed in HuffPo.

@gailcalled Would you make all those for me?

They look delicious, don’t they?

Yes

Ask for recipes and you summon @Kardamom

I’m taking notes also.