Salad

1272 recipes found

Apricot Jam
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Jul 5, 2013

Apricot Jam

I love spring/summer for all the fresh fruits we get to eat! I saw these beautiful apricots at Whole Foods and grabbed a few hoping to make a chutney. I was planning a dinner party with some friends so I figured I’d kill two birds with one stone, I put together a cheese platter just so I could use my new cheese board I got as a birthday gift last year and I made apricot jam instead of chutney to go with the cheese.

Serves a crowd
Salad of Grilled Kohlrabi and Smoked Trout
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Jul 3, 2013

Salad of Grilled Kohlrabi and Smoked Trout

I love kohlrabi and I recently experimented with grilling it with sliced lemon -- it made a very tasty recipe. But the real epiphany came the next morning.

Serves 2 to 4
Roasted Beet and Yellow Tomato Salad with Goat Ricotta and Basil
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Jul 2, 2013

Roasted Beet and Yellow Tomato Salad with Goat Ricotta and Basil

The acidity of the yellow tomatoes combined with the sweetness of the beets and that tang of the goat ricotta embodies the colors and flavors of summer in an absolutely perfect way. Inspired by some of the beautiful food photography all around the web, this is an absolutely fantastic salad to brighten up your table and bring joy to your tastebuds!

Serves 4
Chargrilled Rosemary Endive Salad
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Jul 1, 2013

Chargrilled Rosemary Endive Salad

This recipe was adapted from a Jamie Oliver chicory salad recipe. The chargrilled rosemary and endive are a great pair and work together deliciously.

Serves 3
Tuna Salad with Dill
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Jun 26, 2013

Tuna Salad with Dill

This dill tuna salad recipe isn't anything special, really, I just like a tuna sandwich occasionally! I like the more "adult" taste of adding a little dill!

Makes 4 Sandwiches
Scallop Panzanella
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Jun 23, 2013

Scallop Panzanella

Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks and require minimal preparation. Here, they are grilled with tomatoes and crusty bread, then tossed with a classic dressing of lemon juice and olive oil in a fresh take on classic panzanella.

20m
Seaweed Salad With Scallops
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Jun 17, 2013

Seaweed Salad With Scallops

Sweet and briny scallops need little more than a splash of oil and a pinch of seasoning to be delicious. Because they’re often enjoyed raw, it’s important to purchase fresh, high-quality bivalves. Many store-bought scallops are soaked in a phosphate solution that plumps them up with water (therefore bumping up the price), so it’s important to look for scallops that are labeled “dry” or “dry-packed.” A waterlogged scallop doesn’t sear well, and a phosphate-marinated scallop may taste like soap, especially when consumed raw as they are here. In this 10-minute recipe, the scallop takes center-stage while seaweed and cucumber provide texture, and soy sauce and sesame oil add depth.

10m2 to 4 appetizer servings
Crispy Tofu Chips
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Jun 12, 2013

Crispy Tofu Chips

As someone who likes the idea and taste of bacon but not the texture (or the pork!), I love this accidental - and vegan - discovery: a crispy tofu chips recipe!

Serves 2-4
Minted Strawberry Melon Salad
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Jun 5, 2013

Minted Strawberry Melon Salad

A perfect addition to your summer barbeque, this fruit salad is cool, sweet and refreshing!

Serves 6
Basic Rice Cream (Vegan)
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Jun 3, 2013

Basic Rice Cream (Vegan)

This basic vegan rice cream can be made into dozens of wonderful recipes: creamy soups, whipped creams, and puddings. It's an excellent dairy alternative.

Makes plenty
Kale & Quinoa Salad
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May 25, 2013

Kale & Quinoa Salad

All winter my favorite dish was "greens and beans." That general description allows for lots of variation, and we tried 'em all. For spring (and a hot day that felt like summer), I wanted a new, fresh salad that was substantial enough to stand up to grilled meat while still tasting light and bright. Kale, of course, is the miracle food of the moment (during a recent visit, a friend told me "every restaurant in Brooklyn has a kale salad"), and quinoa probably is too. Anyway, both offer earthy flavor with lots of protein and nutrients.

Makes Approx 4 cups
Watermelon Feta Salad
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Apr 24, 2013

Watermelon Feta Salad

A simple recipe that is beautiful enough to take center stage at a picnic or barbecue.

Serves 4
Post-holiday artichokes braised in sweetened red wine vinaigrette
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Apr 18, 2013

Post-holiday artichokes braised in sweetened red wine vinaigrette

So I'd just got back from holiday and had been to the market for supplies. When I got home, however, I realised that despite having bags full of fresh veg I had very little to draw them together with. What to do? Well, get happy with the vinegar, oil, garlic and honey and braise those gorgeous, violet lovelies, of course! The secret ingredient being the cynarin in the artichokes that makes everything around them taste sweet - yes, even vinegar ...

Serves 4
Raspberry Vinaigrette
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Apr 17, 2013

Raspberry Vinaigrette

I've been making this for thirty years. It came about after a stay at an inn in Maine where we were served salad with a delicious raspberry vinaigrette. I could not persuade the innkeeper to part with the recipe so this was my attempt to duplicate it.

Serves 6
Massaged Kale Salad with Curry Dressing
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Apr 11, 2013

Massaged Kale Salad with Curry Dressing

Key is massage. You really need to massage with dressing. Because Kale doesn't contain much water, they would not become soggy by doing that. It gets taste better if you make it hours before. I sometimes make a lot and eat next day. Great pot luck dish too. You also substitute almonds to your favorite nuts, and any dry fruits. I sometimes add fresh mango. I also like to add chia seeds or hemp seeds in the dressing.

Serves 4
Charred Carrots with Orange Peel and Mint
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Apr 9, 2013

Charred Carrots with Orange Peel and Mint

A lot of people hate cooked carrots, I imagine because of the bland school lunch variety that has been boiled within an inch of it's life. Fair enough. But I believe this crispy and sweet version would be enough to convert even the most devout hater. Roasted at high heat until they are blistered and tender crisp, the orange peel highlights their sweetness, and the mint brings and element of irresistible freshness.

Serves 6
Crunchy Sweet Potato Fries or "Croutons"
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Apr 3, 2013

Crunchy Sweet Potato Fries or "Croutons"

Serves 4
Fennel and grapefruit salad
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Mar 26, 2013

Fennel and grapefruit salad

This isn't much of a "recipe", but I've made this salad 3 times this week and it's so delicious and refreshing that it never gets old. If you've never eaten this you must try it and you might be convinced this is the best way to eat fennel. I'm sure that this is a classic combo and similar recipes are out there but this is how I make it with the least amount of effort.

Serves 2
Blood Orange Fennel Salad
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Mar 18, 2013

Blood Orange Fennel Salad

The idea for this salad marinated in my head for a few weeks after I saw a recipe for a citrus and onion salad. While shopping recently for fresh produce I spotted some gorgeous blood oranges and immediately wanted to go home and try to create my own version of this colorful combination.

Serves 2
Kale, Mushrooms and Chilli on Sourdough Toast
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Mar 11, 2013

Kale, Mushrooms and Chilli on Sourdough Toast

I was in the farm shop yesterday and spotted some cavalo nero, that beautiful dark green Tuscan kale and it reminded me of a regular lunch last winter - kale, mushrooms and chilli on sourdough toast. As ever with kale you feel this is really doing you good, the chilli adds further pep. Cheap and delicious, a rewarding result.

Serves 2 but easily doubled
Lentil Tabouli
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Jan 2, 2013

Lentil Tabouli

Lentil Tabouli Salad made with lentils instead of bulgar wheat. This healthy salad is gluten free, vegan... and oh so delicious! My new favorite salad.

Makes 5-6 Cups
Chopped Salad With Herbs
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Dec 16, 2012

Chopped Salad With Herbs

Chopped Salad: Here’s one excellent excuse to spend some time at the farmers’ market. This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth the prep time. Hunt down a few different herbs to give the salad a complex flavor and aroma. One herb will do in a pinch, but don’t skimp if you don’t have to.

5m8 servings
5 Minute Crispy Coconut Kale
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Dec 4, 2012

5 Minute Crispy Coconut Kale

http://youtu.be/T4EfWzFu9UQ

Serves 1
Golden Beet Salad With Cider Vinegar Dressing
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Nov 14, 2012

Golden Beet Salad With Cider Vinegar Dressing

This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was born of necessity when Ms. Forte’s C.S.A. basket began overflowing with beets. “In California, beets are pretty easy to grow year-round, so I have them all the time,” she said. “I’ve gotten kind of tired of roasting a big pan of vegetables, so I’ve been trying to find a different way to reinvent them.”

2h4 to 6 servings