Yield: 8-10 servings This salad was inspired by a recipe I read for Warm Corn Chowder Salad with Bacon and Cider VInegar in Food and Wine magazine. A few tweaks to ingredients and process made it fit into my repertoire for yummy summer salads. I hope you enjoy it! Ingredients: 1/4 medium red onion, sliced thin […]
Yield: 6 servings This recipe replaces the mayo and sugar with vinegar and chili sauce – yum! Zesty and crunchy, it’s great as a side salad or topping for fish tacos. Enjoy! Ingredients for vinaigrette: 1 TB Dijon mustard 3 TB red wine vinegar 1 tsp salt 1 tsp sriracha sauce (or other chili sauce) ½ […]
Yield: 8 servings The curry, hot sauce, cashews and green onions blend to make this flavorful salad a nice twist on the usual fare! You won’t be disappointed. Ingredients: 2 pounds Red Bliss potatoes, peeled and cut into 1-inch pieces 3/4 cup plain (2% or fat-free) Greek yogurt 2 teaspoons Madras or regular curry powder 1 […]
Yield: 6-8 servings Ribbons of zucchini, yellow squash, carrots, and asparagus make this raw salad as pretty as it is delicious. Ingredients: 1 tablespoon olive oil 1 lemon, zested and juiced 1 garlic clove, minced 3 small zucchini 3 small yellow squash 6 spears asparagus 1 carrot, peeled Parmesan cheese, shaved (to taste) fresh basil, […]
Yield: 4-6 servings Make this delicious salad gluten-free by using kasha in place of the wheat berries. Ingredients: 1 cup wheat berries 1/2 cup fat-free feta cheese 1/2 cup thinly sliced green onion 1/2 cup thinly sliced, seeded, cucumber 1 red (or yellow or orange) bell pepper, julienne 10 Kalamata olives, pitted and chopped 1/8 […]
Yield: 4-6 servings I cut this recipe in half and had plenty to feed 3 people for a first course. Toss the peeled/sliced ‘chokes with the fresh orange juice immediately so they don’t discolor. For a great primer on how to segment an orange for salad, click here. Ingredients: 1 orange, skin, pith, and segments […]
Yield: 4-6 servings This recipe is really verstaile. Substitute arugula or spinach for the Spring greens, dried apricots or cranberries for the raisins, and use your favorite toasted nuts. I used pepitas. I did not use all the dressing, but I saved what remained for other salads this week – it’s delicious! Ingredients for vinaigrette: […]
Yield: 4-6 servings The original recipe called for mayonnaise as a dressing. I almost always substitute plain yogurt for mayonnaise in dressings and dips with great success. It works here too. See my post on how to poach chicken. Ingredients: 1/3 cup plain yogurt 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey […]
Yield: 4 servings This salad is delicious, nutritious, and gets better with time. It’s a wonderful way to spotlight seasonal winter greens. Give it a spin! Ingredients for salad: 1 bunch kale, washed, stems removed, and leaves into thin ribbons 1 apple, chopped into matchstick-shaped pieces 3 ounces Parmesan cheese, thinly sliced with a vegetable peeler Ingredients […]
Yield: 4 servings This tasty dish makes a great addition to lunch or dinner. It would also satisfy as a meatless main course served over mixed greens with Maple Corn Bread or Grilled Cheddar Cornmeal Cakes. Ingredients: 1 cup pearl barley 2 tablespoons fresh lime juice 1 teaspoon ground cumin 1 teaspoon adobe sauce (or puréed chipotle chilies) 1/4 […]
