Search Results (20 found)
www.delish.com
Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.
cooking.nytimes.com
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
www.delish.com
Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
www.chowhound.com
This vegetarian gumbo recipe packs in five bunches of cooking greens and is a New Orleans classic.
www.foodnetwork.com
Get Top Brass Tossed Salad with Italian Dressing Recipe from Food Network