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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, cayenne pepper, shrimp, lemon rind, orange, orange juice, lime juice, salt, pepper, avocados, grapefruit, mint leaves
cooking.nytimes.com
The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.
The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.
Ingredients:
pumpkin, vegetable oil, red onion, juice, pine nuts, peanut oil, pumpkinseed, feta cheese, radicchio
www.allrecipes.com
This lovely pink salad combines crunchy baby bok choy, earthy beets, and the sharp flavors of feta and garlic.
This lovely pink salad combines crunchy baby bok choy, earthy beets, and the sharp flavors of feta and garlic.
www.foodnetwork.com
Get Fruit Salad with Spiced Honey and Thyme Recipe from Food Network
Get Fruit Salad with Spiced Honey and Thyme Recipe from Food Network
www.allrecipes.com
This salad is a tried and true crowd pleaser. A basic romaine salad is dressed up with toasted pecans, cranberries, and crumbled blue cheese and tossed with balsamic vinaigrette to serve. Make this an easy meal by adding grilled chicken and serving with a crusty baguette.
This salad is a tried and true crowd pleaser. A basic romaine salad is dressed up with toasted pecans, cranberries, and crumbled blue cheese and tossed with balsamic vinaigrette to serve. Make this an easy meal by adding grilled chicken and serving with a crusty baguette.
Ingredients:
romaine lettuce, english cucumber, tomatoes, pecans, cranberries, blue cheese, balsamic vinaigrette
www.delish.com
A refreshing butter bean salad ensconced in a cold, tangy buttermilk, olive oil, and lime juice dressing.
A refreshing butter bean salad ensconced in a cold, tangy buttermilk, olive oil, and lime juice dressing.
www.chowhound.com
A fresh, healthy grilled watermelon, feta, and mint salad.
A fresh, healthy grilled watermelon, feta, and mint salad.
www.allrecipes.com
This classic potato salad that can be found on Italian tables from the North to the South is naturally vegan. Italians like to add cooked green beans, as well.
This classic potato salad that can be found on Italian tables from the North to the South is naturally vegan. Italians like to add cooked green beans, as well.
www.allrecipes.com
A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use garbanzo beans in place of kidney beans if you prefer.
A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use garbanzo beans in place of kidney beans if you prefer.
Ingredients:
kidney beans, red bell pepper, cabbage, green onions, feta cheese, parsley, garlic, lemon juice, olive oil
cooking.nytimes.com
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.
This stylish recipe for a warm kale salad comes from Anna Jones, a British food stylist who worked for Jamie Oliver before striking out on her own It appears in her 2015 cookbook, “A Modern Way to Eat,” a collection of recipes that anyone who spends as much time as I do snooping around home kitchens can tell you is shaping up as a kind of new-era “Silver Palate Cookbook.” (This salad could be Jones’s chicken Marbella.) It calls for oven-roasted tomatoes slicked with olive oil and fragrant with lime, as well as kale cooked soft in parts and crunchy in others, the pure mineral intensity of the greens bracketed by soy sauce and shavings of coconut The dressing – ginger, miso, tahini, honey, olive oil, lime juice and chopped hot pepper – is a far thicker mixture than vinaigrette, one that lends itself better to drizzling over the bowl.
www.chowhound.com
A simple and healthy summer salad recipe made with green beans, cherry tomatoes, and a tangy lemon-shallot vinaigrette.
A simple and healthy summer salad recipe made with green beans, cherry tomatoes, and a tangy lemon-shallot vinaigrette.
Ingredients:
shallot, lemon, salt plus, black pepper, lemon juice, olive oil, green beans, cherry tomatoes, italian parsley
www.foodnetwork.com
Get Whole-Wheat Skillet Lasagna and Escarole Salad Recipe from Food Network
Get Whole-Wheat Skillet Lasagna and Escarole Salad Recipe from Food Network