I just had this salad at Waters, our wonderful local cafe, where we celebrated my sister-in-law Randy’s birthday. I am duplicating it here because it was delicious! This recipe calls for goat cheese — omit if you are dairy intolerant. … more
I remember eating this as a kid over an iceburg lettuce salad. I never cared that the lettuce had absolutely no flavor — the point was the dressing. This is great over a standard salad, or better yet, as the … more
The tuna industry will tell you that tuna salad is America’s favorite salad. I even found a coleslaw blog, also “America’s favorite salad”. The point is, we like our salads. Chef, 3-bean, jello (if you want to go way back), … more
My niece, Lisa came up with this wonderful salad. Brightened with pistachios and cranberries, the quinoa provides a nice punch of protein. This a wonderful side for a Frittata brunch or alongside a nourishing Butternut Squash Soup. It’s great served … more
We love salads in our family and can’t imagine a meal without one. My kids were won over when they were tiny which makes getting raw vegetables into their diet easy. The point of this salad is to use up … more
This is a great side salad with dinner alongside Chicken Souvlaki and Saffron Rice. Or have it for lunch on it’s own or with leftover Chicken Souvlaki on top to make it heartier. If you can withstand dairy, creamy feta … more
This is a really nice combination of flavors that, for me, epitomize Greek food — garlic, lemon, fresh oregano… I love this on a typical Greek salad, piled high with lots of vegetables, which is the perfect foundation for leftover … more
In place of bulgar wheat, this tabouli utilizes protein-rich quinoa as a base. This is a fresh side for a Chicken Wrap, or with any dinner. Or, you can throw chicken or shrimp in and make it a main dish. … more
Celery root is one of those under appreciated vegetables that is easily overlooked because it looks like jicama’s ugly cousin. But don’t be put off by it’s appearance. With a sharp knife, you can cut off the stem and slice … more
Often times, modified food starch (code name “gluten”) is added to many commercial mayonnaises. It helps give the mayonnaise body and stiffness. Coleslaw is one of those things we are accustomed to buying at the deli counter, but you’ll be … more
A nice change from a green salad, this is a typical Hungarian side, without the sour cream. It’s light and fresh and keeps for another day. My kids love this (even the raw onion part). Prep time: 5 minutes Total time: … more
This is for my friend Brad who is trying to sneak more vegetables into his kid’s diet. Not only is this delicious, but the veggies are raw — another nutritional bonus. Prep Time: 10 minutes Yield: Serves 4–6 12 oz. … more
This is a really versatile salad that can be used in a sandwich, a green salad or wrapped in lettuce leaves, as shown here. I send this to school with my kids with rice crackers for dipping. Prep time: 10 … more
For working people, this is an ideal salad to throw into a container and store in the company fridge for lunch. Prep time: 15 minutes Total time: 15 minutes Yield: 2 large main course salads 3 cans albacore tuna (I like … more
Growing up, this was a once a week dinner in summertime, served outside in our patio with a big bowl of lettuce and dishes upon dishes of vegetables, cheeses and meats. I’ve pared it down a bit and it is … more
This is my most requested recipe. It’s changed lots over the years, but I’m pretty sure it came from the source of many great recipes — the church potluck. There is a ton of chicken in here and we eat … more
A beautiful, delicious salad from my friend, Heather. Using bagged lettuce saves time for this pretty side dish. Prep time: 25 minutes Total time: 25 minutes Yield: Serves 10–12 Special equipment: mini food processor for dressing 2–3 bags salad (including but … more
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