White asparagus with a raspberry vinegar dressing are topped with salmon and garnished with dill in this celebration of spring flavors.
A typical Oktoberfest with fresh healthy radishes that goes well with a crunchy pretzel and a hearty beer.
A simple dressed salad of julienned celery root, the knobby brown-skinned vegetable also known as celeriac, with a bite of bite from German mustard and chives.
A salad which is as stunning as it is delicious! The cucumbers and bell peppers provide crisp textures, the eggs give the salad great substance, the mushrooms add an earthy aroma and the fresh herbs provide wonderful flavor and depth.
A red cabbage salad with a sweet and pungent dressing, packed with flavor and nutrients. Fresh red cabbage, radicchio and red onions contrast with preserved vegetables. Quick and easy, too!
This refreshing salad combines great flavors and colors. The fresh herbs taste of summer and the horseradish adds a nice spicy note.
Easy and delicious all year long: pasta salad with Deutschländer sausages
A slightly adapted version of a recipe by German Master Chef Marcel Biró, this recipe combines field greens with smoked eel, creme fraiche, cherry tomatoes, and a bacon mustard vinaigrette.
Variation of a classic potato salad with blue cheese and marinated sun-dried tomatoes.
Potatoes and lentils pair with German flavors like Bavarian beer vinegar in this summer salad. Perfect for a barbecue side dish.
Classic German potato salad, mixing in the flavor and crunch of cucumber, pickles, bacon, onions and herbs, with a mustard vinaigrette dressing.
A nutritious, colorful, German salad full of tasty ingredients, quick and easy to put together. Serve with German wholegrain crispbread or sunflower seed bread.
A colorful herring salad with apples in a sour-cream dressing, served over mesclun, adapted from a dish served at SZMANIA's. Recipe courtesy of Chef Ludger Szmania.
A classic German potato salad, dressed with vinegar, bacon, shallots and herbs instead of mayonnaise.
A vinaigrette of German flavors such as bacon, shallots, parsley and mustard infuses the potatoes in this German-style potato salad.
A healthy, tasty salad of grilled asparagus spears, beets, prosciutto, crumbled cheese and pine nuts with mixed greens and honey mustard dressing. Serve with German fitness bread for a great light meal.
With a somewhat unusual combination of vegetables and flavors, this salad gorgeous salad will wake up your taste buds.
This delightful summer salad combines little red radishes and tart apples, with bits of Emmenthaler cheese and a yogurt dressing. Find hundreds of authentic German recipes at Germanfoods.org.
Marinated herring in a creamy mayonnaise and vanilla yogurt sauce with German pickles.
Mushroom, herb and spinach filled strudel, served with a mesclun salad dressed with German white wine vinaigrette and garnished with raspberries. Recipe adapted for CMA by Marcel Biró.
A new potato salad with the flavors of apple, lemon, German sausages, pickles, and dill in a creamy dressing.
A German version of Salad Niçoise, with fresh vegetables, and German cheese, fish, and pickles, to serve at lunch or as a light supper.
A version of German potato salad adding cherry tomatoes, chives, scallions, and chopped German pickle. This fresh interpretation is named after a busy working mother from Bavaria.
Peppery radicchio combines with German peppered brie cheese in this colorful salad dressed with a wine white German mustard honey dressing. Recipe courtesy of Roz Denny, Modern German Cooking.
A colorful and nutritious winter salad of pickeled roasted beets and onions over salad greens.
A colorful side salad composed of red cabbage, onion, green pepper, poppy seeds and smoked Bavarian cheese. A light supper when served with sliced cold German meats.
A spring salad of tender asparagus with a creamy green herb dressing topped with finely chopped egg.
A German East-West dish that's great as a side or salad entree. Tasty as leftovers, too. Recipe by Jackie Newgent.
German version of pasta salad using spaetzle, summer vegetables, and a light vinaigrette. Perfect at a summer barbecue.
A salad of watercress, beets, soft-ripened German cheese and a light walnut oil vinaigrette. Perfect with a thin sandwich of hearty German bread and Black Forest ham.
Warm asparagus are arranged over fresh arrugula leaves and topped with a wild garlic pesto dressing.
Browned prosciutto and garlic flavor the vinaigrette that warms the greens and Roquefort blue cheese in this salad adapted from a dish served at SZMANIA's.
Sauteed chantarelle mushrooms, Westpahlian ham and wine-soaked dried cherries, in a salad of endive and frisee. Recipe courtesy of Chef Ludger Szmania.