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cooking.nytimes.com
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar Ms Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water)
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Get Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette Recipe from Food Network
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Asparagus,fresh blueberries and salmon are very healthy, although I did not think they would work well together in a salad. I was inspired by a recipe form...
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Thinly sliced apples and greens with a sweet-tangy honey-Dijon dressing.
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Get Arugula Salad with Pickled Red Onions and Champagne Vinaigrette Recipe from Food Network
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Get Crostini with Grilled Asparagus and Green Peppercorn-Tarragon Vinaigrette Recipe from Food Network
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Get Fried Green Tomato and Crab Salad with Sumac Vinaigrette Recipe from Food Network
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Get Roasted Chicken with Bibb Lettuce and Roasted Chicken Vinaigrette Recipe from Food Network
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Get "Lomi" Style Salmon Tartare with Lilikoi Brown Butter Vinaigrette Recipe from Food Network
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Get Seared Shrimp Salad with Sauteed Ramps and "Pickle" Vinaigrette Recipe from Food Network
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This warm bacon vinaigrette makes having a salad for dinner a very exciting proposition.
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Get Radicchio, Endive and Arugula Salad with a Citrus Vinaigrette Recipe from Food Network