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Recipes in Tags:

poultry, salad

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duck(1) | fish(1) | main(2) | quail(7) | shrimp(1)

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Asparagus Salad With Celery Leaves, Quail Eggs, And Tarragon Vinaigrette

(Gourmet, March, 2001)

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Cornish Hen Salad with Scotch Bonnet Vinaigrette

(Food & Wine, August, 2002)

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Crispy Quails with Chile Jam and Three-Bean Salad

(Food & Wine, November, 2006)

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Curried Game Hens With Cilantro Salad

(Bon Appétit, May, 1998)

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Duck & Strawberry Salad with Rhubarb Dressing

(EatingWell, May/June, 2008)

Strawberries provide a sweet counterpoint to rich duck breasts. Here, they meet in a quick salad for two, dressed with a rhubarb vinaigrette. Showcase the fruity, tangy dressing and the smoky grilled duck with the smoky, raspberry character of a Washington State Syrah.
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Grilled Pheasant Salad With Citrus Cream

(Washington Post, January, 2008)

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Grilled Quail Salad ’21’ Club

(Gourmet, November, 1995)

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Grilled Quail Salad With Creamy Garlic Vinaigrette

(Gourmet, September, 1998)

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Grilled Quail with Green Papaya Salad

(Food & Wine, October, 2003)

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Haricot Vert Salad with Quail Eggs and Shrimp

(Food & Wine, July, 2006)

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Taco Salad

(EatingWell, June/July, 2006)

Depending on the type of salsa you use, this salad will vary in heat. To please everyone, make it mild and put a bottle of your favorite hot sauce on the table. Make it a meal: Baked corn tortilla chips or cheese quesadillas and lime wedges are natural accompaniments.
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Watercress Salad With Pickled Quail Eggs

(Gourmet, April, 2004)

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