Salads
LATEST STORIES
Island Spinach Salad
This colorful salad bursts with flavor, thanks to nutty toasted coconut and a tangy lime vinaigrette. The spicy coconut cashews can be sprinkled on top of the salad or served on their own as a quick appetizer.
Celery, Apple and Pecan Salad with Lemon Hazelnut Dressing
This light, energizing salad — infused with the fresh flavors of celery, tart apples and toasted pecans — makes a great snack or side. For more substance, add a shaving of Asiago or Manchego cheese.
Warm Citrus Black Lentil and Quinoa Salad
Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.
Cauli-Slaw
This slaw can be made even more colorful by using purple or green cauliflower, and by substituting red apples for the green, or adding red cabbage into the mix. Sprinkle in some currants for more texture and flavor. Although a food processor with a grater attachment is helpful for preparing vegetables for this salad, you can use a hand grater or finely chop the vegetables by hand.
Mixed Winter Salad
Seared Beef Sirloin With Orange Basil Vinaigrette A refreshing blend of orange and basil brings out the natural flavors of grilled beef. (For a vegetarian option, replace beef with tempeh. Marinate the tempeh in one-fourth of this dressing, then grill.) This salad would also be great with grilled chicken breast.
Raw Kale Salad
Combining finely chopped kale with lemon and olive oil — then gently massaging them together — breaks down kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor.
Salad of Mixed Greens With Blueberries
A vibrant and easy spring mix salad with blueberries, goat cheese, walnuts, and balsamic dressing.
Fennel and Parmigiano Salad With Toasted Pecans
Recipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).
Wild Rice, Grapes and Feta Salad
Mix up your classic salad with wild rice and grapes this Thanksgiving.
Chopped Vegetable and Bean Salad
Recipe excerpted from Canyon Ranch Cooks by Barry Correia and Scott Uehlein (Rodale, 2003).