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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
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Crunchy bok choy is drizzled with sweetened soy vinaigrette and speckled with toasted almonds, sesame seeds and ramen noodles.
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You'll love raw Brussels sprouts once you try them in a salad with cranberries, nuts, seeds, and apples in a light vinaigrette.
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Cauliflower, olives, and pimento peppers mingle in this muffuletta-inspired salad that's a refreshing make-ahead option for a picnic.
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This sweet and crunchy salad is very kid friendly! I first tried this when I visited my family in Newfoundland, and managed to get a copy of the recipe. Make lots, there won't be any left over!
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This spectacular salad features red leaf lettuce tossed with sugared almonds, mandarin orange segments and red onions, and topped with a sweet and tangy vinaigrette.
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Using your pressure cooker, this classic potato salad is ready to chill in the refrigerator in less than half an hour.
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Gwyneth Paltrow transforms one of her favorite salads, the Niçoise, into a hearty one-dish dinner by roasting tuna steaks on a tangle of beans, tomatoes, anchovies, and olives.
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Seared salmon is tossed with campanelle pasta, stone-ground mustard, sugar snap peas, and lemon juice in this fresh, bright spring salad.
cooking.nytimes.com
Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons
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A creamy potato salad chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion.
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Watermelon, baby cucumbers, feta cheese, mint, and red onion are tossed together in this summer salad recipe.