Salad Recipes

Salads for barbecues

Crisp, well-seasoned and with just the right amount of bite—ideal with sausages, steak and more! How about a potato salad topped with deep-fried capers, or smoky vegetables with feta, for example? These salads are great for prepping ahead and make great snacks for in between meals, too.

Party salads

Planning to cook for a whole party crowd? Here, you'll find salad ideas that will make you the star of any get-together. They're quick to prepare in large quantities and always a hit—like our delicious warm chicken and pumpkin salad, for example.

Summer Salads

Hot days call for a crisp and refreshing treat. Check out our suggestions such as the sweetcorn, feta and berry salad to help you indulge in the delicious flavours of summer.

Winter Salads

Surprise! Salads are great even in the cold season—especially when served warm. Like our roasted vegetable and walnut dish. Discover winter as your new salad season!

Salads for slimming

Eating mindfully often means reaching for salads. But with our recipes, you won't feel you're missing out. Try our mango and carrot salad, for example—it's good for both your figure and your mood!Eating mindfully often means reaching for salads. But with our recipes, you won't feel you're missing out. Try our mango and carrot salad, for example—it's good for both your figure and your mood!

Salad highlights

Crisp, fresh, and healthy—salads bring something special to every time of year. And the best part: no matter the season, you can always dress up leafy greens with exciting highlights. Isn't it great to have so much variety?

Spring:
Asparagus, radishes, strawberries, edible flowers such as violets or wild garlic

Summer:
Cucumber, watermelon, courgettes, rose petals, lavender, refreshing lemon dressings

Autumn:
Pumpkin, beetroot, bacon, smoked tofu, walnuts, apples, pears

Winter:
Kale, leeks, potatoes, chicory, radicchio, oranges

Salad types and their season

Green leaf salad is the classic. But in our region, there are plenty of alternatives all year round. Here are the top ten and what makes them so irresistible.

Baby spinach:
Technically a leafy vegetable, baby spinach is harvested young, when the tender leaves appear. It has a mild, nutty flavour and is rich in iron and folic acid. Season: July–September

Chicory:
Chicory is typically a winter staple with firm, pale-yellow leaves and a slightly bitter taste. It is very rich in vitamins and aids digestion. Season: October–April

Oak leaf lettuce:
Oak leaf lettuce has a mild, nutty flavour and belongs to the endive family. It is quite delicate, so it's always best to buy it fresh and use it immediately. Season: May–October

Iceberg lettuce:
Iceberg lettuce is crisp, mild and neutral in flavour. It has a particularly long shelf life. Season: June–October

Endive:
Endive belongs to the chicory family and has a mild, bitter taste. The outer leaves are stronger in flavour. Season: May–December

Lamb's lettuce:
Lamb's lettuce has a mild, nutty flavour and is rich in vitamin C, iron and folic acid. Season: October–April

Butterhead lettuce:
With its mild, nutty flavour, butterhead lettuce is a true all-rounder. The outer leaves are green and soft, while the heart is light and crisp. Season: May–October

Lollo rosso:
Lollo rosso has strong, slightly bitter leaves with decoratively crinkled tips. Season: May–October

Radicchio:
Radicchio is a type of chicory and has a distinctly bitter taste. It contains potassium, calcium and folic acid. Season: July–November

Rocket salad:
Rocket salad has a spicy, nutty flavour. The dark green leaves are rich in vitamin C, calcium and iron. Season: April–September

Homemade salad dressing made easy

A salad is only ever as good as its dressing. Learn how to whip up a basic vinaigrette that you can vary again and again. By experimenting with different oils and types of vinegar, you can easily add a fresh twist to your dressing.

Why not try walnut oil with fruity raspberry vinegar? It's a great combination! For a more summery touch, try swapping the vinegar for lemon or lime juice—though technically, it's then no longer a vinaigrette.

Pro tip: add a splash of Kikkoman Soy Sauce to any dressing to enhance the flavour.

1. Here's how to make a delicious vinaigrette in three simple steps:

2. Mix 3 parts oil with 1 part vinegar in a bowl or a jar with a lid.

3. Add a teaspoon of mustard, a pinch of salt and some pepper.

Mix or shake well. If you like, you can also stir in some honey or herbs—and you're done!