Vietnamese Cabbage-and-Chicken Salad
If you’re a dark-meat fan, try boneless chicken thighs here in place of the breasts. They’re just as easy to prepare, and add even more flavor to the …
If you’re a dark-meat fan, try boneless chicken thighs here in place of the breasts. They’re just as easy to prepare, and add even more flavor to the …
Feeling under the weather? This superfruit salad will give you the jolt of vitamins you need to get back on the path of recovery.
For the salad:
3/4 pound brussels sprouts, halved lengthwise
3/4 pound cauliflower florets
3 cups 1/2-inch cubes of butternut squash
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic
3/4 teaspoon sea salt
1 teaspoon freshly ground pepper
1/2 teaspoon ground nutmeg
A few pinches of cayenne
1 cup cooked white beans, rinsed and drained
1/2 cup pomegranate seeds
2 cups arugula
For the vinaigrette:
1 tablespoon prepared horseradish
1 clove garlic
1/2 shallot
1 teaspoon honey
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
Handful of chives and/or parsley (optional)
Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.
The jagged, irregular chunks of fruit in this recipe make it clear that something unexpected is about to happen.
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We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.
To make this fruity, healthyish twist on a traditional Cobb salad vegetarian, substitute chickpeas for the chicken.
A hearty, healthy meal that’s halfway done before you even start cooking.
Bright and light, this grilled corn salad with avocado will go with everything else at your summer barbecue.