eating with the robbs

sharing our weekly dinner menus and recipes

Salad Recipes


Barley and Almond Salad – PDF


Corn and Black Bean Salad PDF


Asian Broccoli Slaw Link – original recipe calls for quinoa

Crisp Asian Broccoli Salad Link

Asian Pasta Salad Link – I didn’t use chicken and used Buckwheat Asian noodles.  I also added cauliflower and green and red peppers.

Crunchy Detox Salad Link


Asian Cabbage Mango Slaw Link

Apple Bacon Coleslaw Link  I used two bags of coleslaw mix, no orange juice, no fennel, 8 pieces of thick sliced bacon – 4 chopped and put in the salad when I made it the day before and 4 chopped and put in right before serving.

Red Cabbage Salad Link

Vinegar based Coleslaw Link – I added 1.5 teaspoons of sugar along with the honey and used half grainy Dijon and half regular Dijon


Asian Quinoa Broccoli Slaw Link – can also be made without Quinoa

Mediterranean Quinoa Salad Link

Quinoa Taco Salad Link


Fruit and Spinach Salad with Strawberry Vinaigrette – Link

Cranberry Spinach Salad Link

Spinach and Blue Cheese Salad Link

Spinach Mandarin Salad PDF

Super Salad PDF

Mixed Greens

Mixed Greens, cubed or grated beet, feta cheese, roasted sunflower seeds with orange dressing from Spinach Mandarin Salad – if you don’t have beets try Cranraisins

Potato Salad – 2 pounds of potatoes and 4 eggs is enough for 12 people!  Use the Instant Pot to make the potatoes and Eggs.  Add mayo, celery, chives, Dijon mustard, dill, salt and pepper.  Some chopped dill pickles might be nice…


Salads for a Meal

Summer Roll Bowls with Hoisin Peanut Sauce


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