I was struggling to pull together my salad, debating almonds versus walnuts, orange or lemon juice, cheddar or blue...Everything seemed to work once I decided to challenge myself to make a salad using only ingredients found in my fridge and pantry
A cumin and garlic vinaigrette dressing coats fluffy quinoa, sweet corn, and dark spinach for a lovely and refreshing cold salad. This is based off of a salad I had a New Seasons, which, after having a few bites, I
A healthy and satisfying lunch is just minutes away with this quick and easy recipe. A zesty avocado and goat cheese dressing adds tons of flavor to this hearty salad.
This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!
The first thing I made after getting back from Rome. A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite.
Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.
The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this sprightly salad recipe. Feta cheese gives it a tangy finish.
This salad highlights many fresh flavours of the Mediterranean and is at its best when made with good-quality olive oil. To pit several olives at once, place them on a cutting board and lightly crush with the bottom of a small saucepan to expose pits before removing. Stir this salad lightly with a fork before serving to loosen the pasta.
