Chinese Chicken Salad is a flavorful mix of sweet and savory with a range of textures. Cucumbers, lettuce and cabbage give it a cool, crunchy bite that is in direct contrast to the tender pieces of savory chicken and the soft, juicy pop of oranges. Toasted sesame seeds and sliced almonds further the crunch factor. In a word it has everything you could wish for… [Read more]
There’s something about a chopped salad I adore. A salad cut into a million little pieces so just about every single bite includes the sum of its parts. For that perfect bite. Best when there’s a mix of sweet, savory and salty flavors as well as soft, crunchy and chewy textures. This chopped salad has all of that going for it and more with bosc… [Read more]
A quinoa salad bursting at the seams with fresh apples, chewy cranberries, toasted walnuts and the sharp bite of feta cheese. All that is good in this world. A creamy, toasted walnut dressing made with lemon and olive oil ties these everyday ingredients together to make something extraordinary. The salad is a cinch to throw together for a tasty and healthy lunch that travels well… [Read more]
This is my new favorite salad! I have an inkling it will be yours too, if you adore southwest flavors half as much as I. A mix of crisp and cool romaine and iceberg lettuces tossed with corn fresh from the cob, earthy black beans, meaty olives, tomatoes and red onion then topped with homemade tortilla strips for crunch and tender, rotisserie chicken.
A pasta salad full of all that is right in this world! With feta cheese, chickpeas, capers, roasted red peppers, zucchini, fresh herbs and a light and lemony dressing…this one is for the haters. You know who you are. When you hear pasta salad you think of that gloppy, sour stuff you had growing up. This is not that! I like to believe I can… [Read more]
A salad recipe straight out of my Italian Great Grandma’s kitchen that can be eaten warm or cold. It’s great for a picnic, potluck or barbecue and makes a great side dish, appetizer or light lunch. The best way to eat it is with a slice of crusty bread and an extra drizzle of olive oil. Al fresco doesn’t hurt either. The salad starts with… [Read more]