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This is a refreshing Burmese summer salad that is unique in use of fresh young ginger. Total time depends on your choice of method of preparing the young ginger...
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Grilled squid and green tomatoes are paired together in this wonderful, flavorful salad, which gets a final addition of a fantastic sesame-lime dressing.
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The influences here are Moroccan The orange juice brings out the sweetness of the carrots The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon
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Longtime companions cranberry and pumpkin are ripe for a culinary renaissance. Here, they become a spectacular salad course or light lunch.
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Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious.
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Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.
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Farro Salad with corn, green beans, and tomatoes! Great side dish or light weekday lunch. Top with chicken or poached egg for a full meal.
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Colorful pieces of dried fruit stud this warm barley salad, which goes savory with a honey mustard dressing. Feel free to use whatever mix of dried fruit you have on hand in your cupboard.
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Bulgur (a quick-cooking form of whole wheat) is usually boiled before it's eaten, but for this terrific main-course salad, Melissa Rubel simply softens it in warm tap water before tossing it with baby spinach and precooked shrimp.
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This salad is crunchy, cool, sour and salty. It's great made right before you serve it, but its flavor also improves as it sits overnight. There's no cooking...
Ingredients: asparagus, zest, olive oil
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This salad is dressed with a lime vinaigrette and has lots of crunch and flavor with a little jalapeno pepper pop. Use summer fresh ingredients from the garden or farmer's market.