Not all salads need to start with a base of greens. Some of our favorites are a mix of the best vegetables of the season. In spring, we like to char fava beans and toss them with garlic, tarragon and cubes of cheese to create a wonderful warm salad. And, in summer, we make a raw
Category: Kosher
White Wine and Tuscan Kale Caesar Salad with Crispy Shiitakes
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Spiked Fruit Salad Kabobs
Skip to Content Joslyn Blair Total Time: 2 hrs 10 mins Not a fan of vodka? Rum works just as well. Advertisement – Continue Reading Below 1 watermelon 1 cantaloupe 1 honeydew melon 1 bottle vodka Step 1 Slice the watermelon, cantaloupe and honeydew into bite-sized chunks, or use a cookie cutter to form them
Beet Salad with Tehina Sauce and Fresh Herbs
Photo by Mark Weinberg Makes 4 cups Author Notes This beet salad comes from Michael Solomonov’s cookbook Zahav (Houghton Mifflin Harcourt, 2015). It’s one of the best cold salads I’ve ever had—earthy from the salt-crusted, roasted beets, lemony and rich from the tehina sauce, and bright from the fresh herbs. There’s a recipe within a
Warm Mushroom Salad
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Raw Butternut Squash Ribbon Salad
This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.
Biwaz (Parsley and Onion Salad)
Remove and discard top and root end from onion. Peel, rinse, and pat onion dry using paper towels to remove some of its sharpness. Cut onion in half lengthwise, and slice each half lengthwise into about 1/4-inch-thick slices; trim slices to measure 1 to 1 1/2 inches. Toss onion slices in a medium bowl until
Sugar Snap, Avocado and Crushed Cucumber Salad
Photo by What We Eat Gals Prep time 15 minutes Serves 4 Author Notes This is the refreshing salad of your humid, summertime day dreams. It’s crunchy, bright and the perfect compliment to any meal. —What We Eat Gals Ingredients 1 English cucumber 4 cups Sugar snaps, blanched and sliced on the bias 2 Avocados
Maine Blueberry & Lobster Salad
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Tangy Roasted Beet Salad
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