Spinach, Avocado & Mango Salad
Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants. To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl. To prepare salad: Just before serving, ... [... more]
Cooking |
Crab-and-Avocado Salad with Ginger Vinaigrette
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. In a blender, ... [... more]
Cooking |
Summer Delight Salad
Remove fruit from melons with melon baller. Arrange melon balls and strawberries in melon halves. Top each with scoops of sherbet. Mix preserves and orange juice; spoon over sherbet. Garnish with mint. Topped with sherbet, this fruit salad recipe ... [... more]
All Recipes |
Salad Greens: A Primer
Ranging in flavor from mild to bitter and in texture from crisp to buttery, the greens you select have a big impact on your final salad. To prepare greens: trim stem ends and discard any exterior leaves showing signs of wear and tear. Separate ... [... more]
Food Network |
Raspberry Tossed Salad
In a large salad bowl, gently combine the salad greens and 2-3/4 cups raspberries. Mash the remaining berries; strain, reserving juice and discarding seeds. In a bowl, whisk the raspberry juice, oil, vinegar, sugar, salt and pepper. Drizzle over ... [... more]
All Recipes |
Pina Colada Salad
Whisk together the yogurt, coconut, and coconut milk in a large bowl. Stir in the pineapple and banana. Serve cold. Fresh pineapple, banana, and coconut are combined with vanilla yogurt and coconut milk for a unique and delicious fruit salad that ... [... more]
All Recipes |
Japanese Radish Salad
This is an unusual salad, but once you try it, you will fall in love with it. Make your own garlic oil by frying 1 Tbsp. of garlic in 2 Tbsp. of oil for a couple of minutes, until the garlic is light brown. Remove the garlic from the oil before ... [... more]
Veg Cooking |
Orzo Salad with Chickpeas & Artichoke Hearts
Orzo Salad with Chickpeas & Artichoke Hearts Quintessential Greek flavors-feta, lemon and dill-combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. Make Ahead ... [... more]
Cooking |
Orzo Salad with Chickpeas & Artichoke Hearts
Quintessential Greek flavors-feta, lemon and dill-combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde. Make Ahead Tip: Prepare the salad-without the tomatoes ... [... more]
Cooking |
Mixed Green Salad
The traditional Italian way of dressing a salad is simple: First coarse salt to taste is sprinkled over the greens. Then a liberal amount of oil is drizzled over them, followed by a parsimonious amount of vinegar. The whole is then tossed ... [... more]
Cooking |
Asian Chicken Salad
Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing. Combine soy sauce, vinegar, brown sugar, ... [... more]
Cooking |
Chicken Salad with Cucumber, Red Pepper, and ...
Starting with cooked chicken--leftovers, perhaps, or a store-bought rotisserie chicken--keeps the preparation time short. If you want just chicken salad with no greens, skip the lettuce; double the chicken, cucumber, bell pepper, onion, and ... [... more]
Cooking |
