Salad
1308 recipes found
Duck, Wilted Spinach And White Bean Salad
Spicy Duck Salad
Arugula Salad With Grilled Apricots and Pistachios
Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You’ll be able to make this beautiful salad only during the summer’s short apricot season, and even then, you should buy the fruits at the farmers’ market so you can sample them to make sure they are juicy and sweet.
Corn Salad With Chanterelles, Garlic Chives And Truffle Oil
Broiled Tuna Couscous Salad
Avocado And Smoked Fowl Salad
Duck Breast And Mango Salad
Beet and Chickpea Salad With Anchovy Dressing
This is a typical Provençal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.
Green Bean Salad With Chickpeas and Mushrooms
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Lentil and Carrot Salad With Middle Eastern Spices
I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente to mushy, so make sure to check after 25 minutes.
Green Bean Salad With Mushrooms
Shell Bean Salad With Tomatoes, Celery and Feta
This is a perfect end-of-summer farmers’ market dish. It makes a nutritious main salad or a great starter or side dish.
Cucumber and Radish Salad With Yogurt and Cumin
This is based on a recipe from Mark Peel’s “New Classic Family Dinners.” Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use the guard so you don’t cut your fingertips!) I eat this as a salad and also as a delicious bruschetta or crostini topping.
Fresh Multi-Bean Salad with Charred Red Onion
Shaved Asparagus Salad With Ginger and Sesame
Succulent, fat, fresh asparagus is thinly sliced by hand for this raw salad — easier than you'd think, and safer than using a mandoline. It’s very refreshing and bright tasting.
Mâche and Radicchio Salad With Beets and Walnut Vinaigrette
Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes very little dressing.
Arugula, Corn and Herb Salad
Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don’t think of corn as a nutritional powerhouse, it’s a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.
Crab Salad With Corn-Sheet Sauce
Shaved Asparagus With Arugula and Parmesan
You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever it shows up in your local farmers' market, after months of apples, potatoes and sturdy greens. Simply shaved, then dressed with oil and paired with arugula and Parmesan, it makes for a spring salad of enormous satisfaction.
Beets and Goat Cheese on a Bed of Spinach
I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
Beet, Potato, Carrot, Pickle and Apple Salad
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's a hearty root vegetable salad enriched with hard-boiled eggs and tossed with a lively Dijon vinaigrette.
Spinach Salad With Red and Chioggia Beets, Quinoa and Walnuts
This is one of those salads where the grain enhances texture, adds a nutritional punch, but isn’t what the salad is about. It’s about beets and spinach. I usually slice beets for salads, or cut them into wedges. Buthere I cut them into very small dice, so the quinoa/beets/walnuts/blue cheese mixture comes together in particularly appealing bites.
Tomato, Zucchini and Avocado Salad
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Moroccan Cooked Carrot Salad
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.