Salad
1272 recipes found
Broccoli and Carrot Stir Fry
The perfect vegetarian stir fry. This crisp and crunchy broccoli and carrots stir fry dish with sesame seeds will satisfy the palate and your appetite.
Loaded Quinoa Salad with Lemon Scallion Dressing
We make this recipe at our cafe. Gluten free, hearty, healthy and filling- it's all we want to eat on a beautiful spring day. You won't miss the meat in this vegan recipe. The lemon scallion dressing is zingy and bright- and a perfect springtime compliment to this hearty salad.
Quinoa Salad With Roasted Carrots and Frizzled Leeks
This quinoa salad, filled with soft roasted carrots, currants and a pomegranate molasses-spiked dressing, makes enough to feed a crowd, though you can easily halve the recipe for a smaller group. You can make it with any color quinoa you come across – it comes in shades of tan (called white), rusty red and brownish black. Just don’t mix them together in one pot because they all have slightly different cooking times. As for the pomegranate molasses, it's available in specialty shops and online, but if you don’t have it, substitute a good quality balsamic vinegar spiked with a little honey if you like. You can toss together the quinoa, dressing and carrots the day before serving, but don’t add the arugula until the last minute to keep it as fresh and crisp as possible.
Tabouli.. Healthy, Simple and Delicious!
This is our family's recipe which has been handed down for many generations, and is included in virtually every family gathering by popular demand! Everyone, from the little ones to the grandparents, love Tabouli, so when we make it, it's a big production! It's healthy, delicious, and one of those dishes that will have the kids lining up to take home if there are any leftovers.
minted green bean salad
this was my mom's recipe and I'm certain she learned it from her mom. It's a hit with everyone I know and always better if it marinates a few hours in the fridge. Note- I rarely measure these ingredients so you may need to adjust to taste. We like it with more vinegar than most and as it marinates you may need to taste and add more of one or more ingredients. Enjoy!
Black Rice and Lentil Salad on Spinach
Black rice is inky, as black as squid ink, and glistens against a bed of spinach. The pigments provide anthocyanins, flavonoids that are high in antioxidants. I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley. In addition to the familiar green or black lentils, I’ve thrown in uncooked split red lentils, which contribute their own soft salmon color and crunch; they are soaked for a few hours to soften them, and that’s all they need. Prepare the ingredients for the salad while the rice and lentils are cooking. The cooked rice and lentils will keep for 3 or 4 days in the refrigerator.
Maple Cinnamon Roasted Chickpeas
Infused with cinnamon and maple, it's the perfect way to get children eating their beans and can be used as a great snack, side or topping. Enjoy.
Garlicky Chard
Want to take a break from kale? Give chard a chance. It’s a nutritious green and makes a great warm salad. I made this super easy warm chard-red quinoa salad in less than 15 minutes for a quick lunch. Its loaded with garlic and I topped it with tomatoes to add some freshness. You can add other veggies for more color and taste, add an egg, grilled tofu…this has endless possibilities!!
Charred Peppers & Lemon Anchovy Vinaigrette
This is one of those effortless recipes requiring just a few fresh, high quality ingredients and very little labor. This side is great year round served with grilled meat, seared fish or just thrown into a fresh salad, it's hard to go wrong with fresh produce, lemon and a little anchovy. And of course, if is too still too frigid to get out to the grill, throw your peppers in a hot pan or under the broiler to get a crisp char.
Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad
Three of our winter standbys -- an orange, an onion, and a roasted fennel bulb -- walk into an oven together and morph into a warm winter salad recipe.
Puntarelle -- Roman Wild Chicory with Anchovy Dressing
I got this recipe from a (Italian-American) farmer at the Union Square Greenmarket who specializes in cruciferous vegetables. He advised the Puntarelle - indeed all the heavy greens -- are tastier when picked after the frost. And he suggested this dressing is as bold as the greens. Anchovy lover that I am, I've been dressing all sorts of vegetables with it, and even saucing fish fillets.
Edamame with Matcha Salt
Instead of using plain sea salt for the edamame pods, I added matcha to it. This instantly made my mid-afternoon snack extra special.
4-ingredient Miso Avocado Bowl
This can be gussied up with fresh garlic, a drip of bright citrus or some fruity olive oil, but after making A House in the Hill's kale noodle bowl for the umpteenth time, I've discovered that for me, making this an everyday meal means just four simple ingredients and the same explosive flavor. Sometimes I add shaved carrot, steamed edamame, broccoli or sesame seeds, but this is the base I always return to--served hot or cold. (Note: Authentic buckwheat noodles are gluten-free, but most brands in the U.S. contain wheat flour.)
Apple and Bitter Lettuces Salad
You can use a mix of lettuces for this salad, and you can also add some milder lettuce. My favorite combination is endive, radicchio and arugula. It is a simple salad with wonderful contrasts. Dice the apples small.
spiced white melon salad
this dish featured an heirloom "snow leopard" melon, but any fresh melon would be wonderful with the tangy and tart flavor of sumac and my favorite aleppo red chilies.
Cholula Hot Sauce Chicken
I love Cholula Hot Sauce from Mexico--it brings the flavor but not too much heat--perfect for chicken. This recipe highlights this sauce's balanced flavor!
Winter Citrus Salad
The perfect winter brunch salad, quick to pull together and colorful enough to brighten any gray day!
For the Love of Roots and Leaves
This fun recipe was the very first recipe that I created when I wanted to "try" kale. I had read so much about how it was a Superfood and it was so healthy for me, but I didn't know how to "give it a go". I started with my favorite spices and added in some carrots and when I introduced my palate to Kale for the first time, I was super happy with this super food!
Orange Gomaae Greens
Of my many food memories, a few stand out as truly formative. One such memory was a visit to a magical Japanese restaurant. Fully equipped with waitresses in kimonos and special dining rooms made private by paper screens, I was instantly enamored. So much so that my mother tells me my favorite imaginary character for a long time was a Japanese waitress, shuffling in socks and flip flops to the table to take orders and clear away plates. And while the sushi was wonderful, it was the tiny dish of spinach salad in sesame dressing that was a revelation. Seemingly so simple, but deeply complex in flavor, it has since been one of my favorite dishes. Over time I have used a variety of ingredients from brown rice vinegar, to sake and tahini with a touch of hot sauce. But this time, working my way through the towering bowl of clementines we seem to always have, I decided to add some citrus. And rather than eating a tiny bowl as a side, I often make this salad a platform for any number of other ingredients. My favorite pairing is avocado, toasted almonds and a protein of sorts- leftover roasted chicken or steak or some baked tofu.
Autoimmune Paleo Quick Pickled Beet Salad
The yin of the balsamic vinegar and orange zest greets the yang of the earthy beets to make a wonderfully surprising balance dish that is light on its feet and easy to pull together.
Purple Kale, Roast Pumpkin and Dukkah Almond Salad
A warming, winter super food salad…
Kale Salad Lyonnaise
Recently when my parents were visiting, we got to reminiscing about one period in my youth, following a family trip to Paris, when all my father wanted to eat was frisee with lardons and poached eggs: Salad Lyonnaise. Now my parents are mostly vegetarian and fond of kale salads, so I made a version for them which substituted crispy fried shallots for the lardons and used the shallot-scented oil in a hot vinaigrette to coat the kale leaves. The kale was a perfect foil for the runny egg yokes and the crispy fried shallots added a wonderfully deep, caramelized flavor that I liked even better than bacon.
Autoimmune Paleo Cara Cara Orange Salad
Autoimmune Paleo orange salad that is light for post-holiday eating
Black Quinoa, Fennel and Celery Salad
This salad was a big surprise. It is so simple. I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting. But the contrasts of textures and the crisp, clean flavors of the fennel and celery in a lemony dressing made for a salad that I can’t resist. Slice the fennel and celery as thin as you can.