Who can resist a good Cobb salad? The combo of smoky bacon, perfectly ripe avocados, tomatoes and blue cheese mixed with salad greens is an American classic!. The updates in this version come from the use of grilled chicken, pine nuts, fresh herbs, and a tangy Lemon-Sherry Vinaigrette. The salad is hearty, flavorful and makes • Read More »
We’re definitely moving into salad weather so here’s a recipe featuring pungent and peppery arugula tossed with homemade croutons, shaved Parmesan cheese and lightly dressed with good olive oil and fresh lemon juice. Don’t even think about using store-bought croutons. Homemade croutons are super easy to make and so much tastier! This is a simply-flavored salad • Read More »
This fresh-tasting, super easy salad makes a great side dish for an Asian meal! I love the salty-sweet-sour combination of flavors and the punch of fresh herbs…delicious! I’ve made the salad a variety of ways. Sometimes I substitute lime for lemon, or green onions for the red onions. I’ve also made it with both mint • Read More »
This is a great summer recipe because it’s light, cool and refreshing. Be liberal with your use of the fresh mint and cilantro…it brings a ton of flavor to the salad! I’ve made this salad with different types of rice noodles, and rice sticks work as well as rice vermicelli. Whatever type of rice noodles you • Read More »
Feta Wheat-Berry Salad, which is basically a Greek salad with the addition of wheat berries, is one of my favorite summer recipes. Wheat berries are whole kernels of wheat without the hull, are an excellent source of fiber, and have a chewy texture when cooked. My folks went through a health food kick when I was growing • Read More »
This salad is soooo good! I love the mixture of citrus, soy sauce and sesame oil for the dressing, and the combination of moist chicken, crunchy vegetables and tender greens…delicious! I made it for my Mom’s birthday luncheon recently and everybody loved it (especially Mom)! I substituted fresh spinach for the watercress, and added some • Read More »
Here’s a delicious, summery salad that is perfect for your next potluck: roasted red potatoes and crisp-tender green beans tossed in a flavorful rosemary dressing. Yumm!!! For the dressing, I add a little Dijon mustard for extra flavor and a bit of sugar to soften up the acidity. Also, I roast the potatoes until they are nicely browned, which can take longer • Read More »
I’ve been making different types of corn and bean salad for years (usually my own concoctions). I came across this particular recipe recently and thought I’d give it a try. It’s quick, easy and very tasty. Based on what I had on hand, I substituted 1 chopped canned chipotle pepper for the jalapeno and used pinto beans instead of • Read More »
It’s summertime and prime salad-eating weather. Sure, you can buy store-bought croutons to add to your salad but I challenge you to take a few minutes and make your own. I promise you, once you see how easy it is to make them and how good they are, you’ll never buy the store-bought kind again. Well, • Read More »
Wow…this salad is good! The dressing is smoky, slightly sweet and slightly spicy with a nice tang from the balsamic vinegar. I love the combination of southwestern flavors: cilantro, chipotle, avocado, red onion, corn. I used a mixture of baby romaine and regular romaine lettuces. Other good additions to the salad would be chopped red pepper, • Read More »