Articles filed under Salad
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Roasted Zucchini, Potato and Burrata SaladJun 06, 2017 6:00 am - 8 ounces burrata cheese (may substitute fresh mozzarella) 2 or 3 medium zucchini (11 to 14 ounces total) 1 pound small Dutch gold or Yukon Gold potatoes 3 tablespoons ex...
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Avocado Egg SaladMay 24, 2017 6:00 am - 1 medium-large very ripe avocado, peel, and pit removed 1 tablespoon white wine vinegar 1 tablespoon avocado mayonnaise (I like Primal Kitchen Mayo brand) ½ teaspoon sea...
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Cucumber Cups Stuffed With Spicy CrabMay 08, 2017 11:00 pm - 3 large English cucumbers (the kind wrapped in plastic) 12 ounces crab meat, well drained ¼ cup sour cream (you can use light, but I wouldn't recommend nonfat) 8 ounc...
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Green Salad With Chicken, Apple and Maple Walnuts in Buttermilk DressingApr 25, 2017 6:00 am - For the dressing ½ cup buttermilk, well shaken (not low-fat) 3 tablespoons regular or low-fat mayonnaise 1½ teaspoons lemon zest and 2 tablespoons juice (from 1 lemon) 1...
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Salade Nicoise With Mango DressingMar 29, 2017 6:00 am - For the salad One 5-ounce can good-quality canned or jarred tuna, preferably packed in oil 2 handfuls fresh green beans (4 to 6 ounces) 8 small potatoes 1 medium carrot ...
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Roasted Fennel and Lemon Salad With Turmeric WalnutsMar 15, 2017 6:00 am - ¼ cup honey ¼ teaspoon crushed red pepper flakes ½ teaspoon ground turmeric ½ teaspoon fine sea salt Water (optional) 1 cup raw walnut halves 2 lemons 4 medium fennel bu...
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Roasted Brussels Sprout, Tomato, Bacon and Pecan SaladFeb 01, 2017 5:00 am - 2 pounds fresh Brussels sprouts ½ cup pecans, chopped 1 pint red grape tomatoes 3 strips uncured bacon (organic preferred), chopped, cooked until crisp and drained on pa...
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Winter Salad With Avocado Ranch DressingJan 24, 2017 5:00 am - 2 cups Brussels sprouts, stem end trimmed 2 cups thin slices of Lacinato kale (dark green variety; about 4 large leaves, thinly sliced) 1 cup cooked quinoa ¼ cup raw wal...
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Farro With Roasted Winter VegetablesJan 11, 2017 5:00 am - For the roasted squash 4 tablespoons olive oil 1¾ cups (about 8 ounces) diced butternut squash 1¾ cups (about 8 ounces) diced acorn squash For the farro bowl 3 tablespoo...
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RECIPE: Warm Brussels sprouts with anchovy vinaigretteDec 13, 2016 5:00 am - 2 pounds Brussels sprouts, trimmed and halved Kosher salt 4 tablespoons extra-virgin olive oil, divided 1 tablespoon fresh lemon juice 3 anchovies, rinsed 1 clove garlic...