Salad
1272 recipes found
2-2-1 Maple Syrup Salad Dressing
Follow this simple maple syrup salad dressing recipe and-- lickety-split ––you have the easiest, best-tasting salad dressing ever.
Barley, Celery Root and Mushroom Salad With Scallion Vinaigrette
Refreshing Summer Watermelon Salad
I could eat this every hot summer day . . .
Roasted Beet and Goat Cheese Skewers
I am always looking for ways to reinvent dishes into cutesy bite-size appetizer form, and this Goat Cheese and Beet Hors D'Oeuvres recipe works perfectly.
Orange and Olive Salad
Temple oranges are shiny, spongy to the touch and deeply rutted with pores, like a cartoonist’s idea of an orange. The temple orange, which arrives at stores in the winter, is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. This is a recipe, adapted from “Jane Grigson’s Fruit Book” (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.
Blood Orange and Pea Sprout Salad
This is a salad that just works. I think I started making it for Easter when the blood oranges and sprouts appeared at the same time in the farmers' market. Who knew a person who doesn't like peas could like them in the sprouted form. This salad doesn't need a dressing since the juice of the blood oranges does the trick.
Fennel, Orange, & Olive Salad with a Warm fennel dressing
This is one of my favorite winter salads because it's light, fresh, and pretty and very simple to make. It's perfect as a starter to a heavy meal or as a light lunch. My inspiration is a recipe from a restaurant in Nice, France, that was written up by Mark Bittman, for the New York Times several years ago. I've added a bed of sauteed fennel and infused flavors into a warm dressing, based on an olive appetizer that I make often for guests. I use Kalamata olives because they are easy to find and are often already pitted, but you can substitute any kind of oil-cured olives. You can make this ahead of time, but be sure to bring the oranges to room temperature before serving. Also warm the sauteed fennel and dressing.
Effortless Clementine, Carrot and Mint Salad
Inspired by an orange salad served at my favorite Tapas restaurant (Si Tapas in Dallas), this easy-to-assemble dish has become my go-to for easy entertaining. The raw carrot gives it a nice crunch without taking anything away from the sweet clementine. The red onion provides a nice 'zing' and the mint brings colors and subtly ties it all together. It's refreshing in the summer, and a perfect light dish in the winter to take advantage of my darling clementines.
Modernist slaw
Streamlining a slaw recipe these are the essential ingredients.
Celery Anchovy Salad
Anchovy dressing livens up celery in this celery anchovy salad. This recipe is delicious!
Eye-opening egg salad
I never liked egg salad growing up until I discovered wasabi mayo and left out the crunch-my mom used celery, another reason I never liked it.
Ode to My Apple Tree Kale Salad
After a 3-year fruit drought, our apple tree produced a bounty of fruit this year. Our apples may not be the most gorgeous you have ever seen, but they are firm, sweet yet tart, and wonderful for baking, making sauce, and eating. I have made countless apple crisps this season, lots of applesauce to freeze, and an apple a day goes into every salad I assemble. The skin is mottled and barely presentable to the consumer's eye, but I love love love that we have a tree in our yard that is giving us such a gift. My other love of this season is local kale that is crisp and just screams healthy. Every day for weeks I have made a kale salad for lunch, puffing up my chest while thinking of the nutritional density of this glorious vegetable. This salad is meant to give my two loves equal billing, with just a little crunch of nut and a sprinkle of cheese to complete the taste.
Cucumber and Papaya Salad with Chili
This Papaya Cucumber combo is unusual and marvelous. Easy and refreshing Salad recipe that requires only 4 ingredients and takes a few minutes to make.
Salad With Stone Fruit, Blue Cheese and Chicken Skin
Tomato and Feta Salad
No oil, dressing, vinegar, or salt. Requiring only three ingredients, this refreshing tomato salad is deliciously simple and great in the summer. Use two medium basil leaves and one rounded tablespoon of feta per tomato. Although room-temperature tomatoes provide more flavor, a more refreshing salad can be made by chilling the final salad for a half hour before serving.
The Wedding's Over Simple Salad
We had a lot of beautiful green onions and tomatoes leftover from a wedding. Always quick to the obvious, I thought: let's make a recipe for some salads.
BLT SALAD
IT COMES FROM ME LEAF LETTUCE, FRESH BACON CRISPY. AND CHERRY TOMATOES MIX ALL TOGETHER CRUMBLE BACON, CUT CHERRY TOMAOTOES IN HALF TOSS WITH MAYO YUMMY
Grilled Eggplant Salad
Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.
Raw Sweet Corn Tossed with Buttermilk and Herbs
Five ingredients, three minutes of prep time, and bold, brilliant flavor. . . . my favorite kind of summer food! Use whatever fresh herbs you like here. Dill's tartness works well with the intense sweetness of fresh raw corn, though I also like marjoram, thyme and parsley here. NB however that marjoram can be tricky. Though gentle in braises and soup, it asserts itself when raw, especially if you pick it from a plant that's been in full sun. So go easy on it, using just a bit at first. I recommend letting this stand for a while before eating. We use this as a condiment, spooning it on wraps made with fresh-off-the griddle roti, a few pieces of butter lettuce, and dukkah-dusted fried fish or grilled chicken. Incidentally, this recipe also works well with lightly cooked corn, if you happen to have some on hand. So enjoy!! ;o)
Wilted Cucumber Salad
This wilted cucumber salad recipe is simple but complements a variety of dishes. This can be doubled or tripled depending on the size of your picnic.
Doctored-Up Raspberry Vinaigrette
This recipe uses Kraft Raspberry Vinaigrette, with an upgrade! Pour dressing into a bowl, and then add Chili Powder, Cumin, Salt and Pepper to taste.
Fresh Almond Salad
The taste of Fresh Almonds is pure freshness, the essence of springtime in one small package. Lemon is lovely in recipes that brighten the almond’s flavor.
Dirt Candy
I've tried this Dirt Candy recipe with both raw & white sugar. Conventional white works best. I've also extended the trick to beets & carrots, which work well.
French Carrot Salad
One of my favorite things to bring on a picnic - just make sure to make more than you need because it tastes even better a couple of days later