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Salads

Spinach Salad with Caramelized Pears and Goat Cheese

Sweet pears deliciously complement the tanginess of the balsamic vinegar and creamy goat cheese.

Tested and perfected in the Sur la Table kitchen

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Sous Vide Rosemary-Infused Apple and Lemon Fennel Salad with Gorgonzola

Crisp apples and sweet fennel are refreshing in this aromatic and bright salad.

Tested and perfected in the Sur la Table kitchen

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Buttermilk and Feta Dressing

Add zesty flavor to your favorite salad or to baked potatoes with this versatile dressing.

by Breville

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Iceberg Wedges with Creamy Blue Cheese Dressing

Easy, fresh and filled with satisfying crunch, the wedge is delicious with a zing of homemade dressing!

Tested and perfected in the Sur la Table kitchen

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Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

by Academia Barilla, adapted by the Sur La Table kitchen

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Buttermilk Salad Dressing with Dried Tomatoes

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Warm Bibb and Bacon Salad with Malty-Beer Vinaigrette

The deliciously sweet and smoky flavors of this vinaigrette take center stage.

Tested and perfected in the Sur la Table kitchen

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Grilled Tuna Niçoise with Anchovy Vinaigrette

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Pear and Arugula Salad with Pomegranate Vinaigrette

This light and easy to make salad is perfect for lunch, as an accompaniment to a mid-week meal, or as a side at your Thanksgiving dinner.

Tested and perfected in the Sur la Table kitchen

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Basic Mustard-Shallot Vinaigrette

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Charred Zucchini with Heirloom Tomatoes, Olives and Feta

Recipe developed for Sur La Table’s Cooking Classes

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Mexican Chopped Salad with Honey Lime Dressing

Recipe developed for Sur La Table’s Cooking Classes

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Grilled Shrimp and Avocado Salad

Recipe developed for Sur La Table’s Cooking Classes

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Tuna and Garden Vegetable Salad

This mélange of coarsely chopped vegetables and tuna, called condiglione, is eaten along the Ligurian coast. Typically it’s a mixture of tomatoes, cucumbers, celery, green onions, red bell pepper, and other seasonal vegetables marinated with olive oil, mashed anchovies, and fresh herbs. Chopping all the ingredients ...

by Sur La Table & Andrews McMeel Publishing

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Papaya Salad (Som Tam)

Tangy papaya, spicy green chili, savory fish sauce and sweet palm sugar combine in this international favorite.

Tested and perfected in the Sur la Table kitchen

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Asparagus Salad with Piquillo Peppers and Capers

Recipe developed for Sur La Table’s Cooking Classes

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Grilled Peach and Watercress Salad with Prosciutto over Flat Bread

Recipe developed for Sur La Table’s Cooking Classes

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Salad of Butter Lettuce and Radishes with Green Goddess Dressing

You’ll love how Green Godess dressing enlivens this crisp salad.

Tested and perfected in the Sur la Table kitchen

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

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Grilled Kale Salad with Goat Cheese and Plums

Tested and perfected in the Sur la Table kitchen

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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing.

by Sur La Table & Andrews McMeel Publishing

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Spelt Salad with Sugar Snap Peas and Feta

Tested and perfected in the Sur la Table kitchen

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Lyonnaise Salad with Bacon Vinaigrette

Apples and frisee slightly wilted in a warm, tart vinagrette and finished with a poached egg.

by All-Clad & Chef Chris Hastings

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Caprese Salad

Recipe developed for Sur La Table’s Cooking Classes

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Classic Caesar Salad with Garlic Croutons

by Sur La Table & Andrews McMeel Publishing, Knives Cooks Love

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Watermelon Salad with Feta and Fresh Mint

Recipe developed for Sur La Table’s Cooking Classes

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Pear, Gouda, and Kale Salad with Walnuts and Sherry Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Frisee and Apple Salad with Champagne Vinaigrette

Recipe developed for Sur La Table’s Cooking Classes

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Greenbeans with Bulgur and Cranberries

Tested and perfected in the Sur la Table kitchen

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Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

Recipe developed for Sur La Table’s Cooking Classes

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Southwestern Zoodle Salad with Chipotle-Lime Dressing.

Tested and perfected in the Sur la Table kitchen

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Golden Beet and Blood Orange Salad

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Red-Wine Poached Pear Salad with Champagne Vinaigrette

Recipe developed for Sur La Table’s Cooking Classes

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Jicama, Orange and Avocado Salad

Recipe developed for Sur La Table’s Cooking Classes

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Basic Vinaigrette

by Sur La Table & Renée Behnke, Memorable Recipes

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Frisee Salad with Bacon, Egg and Garlic Toasts

by David Lebovitz

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Arugula & Shaved Parmesan Salad

Recipe developed for Sur La Table’s Cooking Classes

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur la Table kitchen

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Barbecued Corn and Tomato Salad with Fresh Oregano Vinaigrette

Recipe developed for Sur La Table’s Cooking Classes

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