The refreshing side salad is easy to make ahead: Prepare up to 12 hours in advance and refrigerate, covered. Serve cool or at room temperature with the baked salmon.
“We love to grill, especially when we go camping in our RV. This is a favorite of our family and the foil packet makes for fast clean up," writes Tonia Anne Carrier from Elizabethton, Tennessee.
Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
One of my favorite things that we got at the farmer's market the day we made quinoa salad was fresh okra. I'd never cooked with it before, but my mom used frozen okra to make gumbo all the time wh...
