Serves 4 Author Notes This salad is loosely based on one that I used to get when I lived in San Francisco. It’s fresh, simple and amazing.It also works well with pink grapefruit in place of orange. —DailyMeals Ingredients 1 Medium fennel bulb, or 2 small 1 Juicy orange or grapefruit 1 Whole smoked rainbow
Shrimp Salad – Stuffed Avocados
Serves 2 Author Notes Ripe, creamy avocados are stuffed with succulent shrimp salad, the perfect summer lunch or light supper. —Lizthechef Ingredients 1/4 cup mayo 3 tablespoons celery, chopped 2 tablespoons scallions, chopped 2 tablespoons red bell pepper, chopped 1 tablespoon fresh dill, chopped 1 tablespoon flat-leaved parsley, chopped 4 teaspoons Meyer lemon juice (or
Beet Salad
Beet Salad may sound simplistic, but it is anything but mundane. Earthy and antioxidant-rich beets are roasted to perfection, which helps bring out their natural sugars. Then, they are tossed with crunchy celery, fragrant shallots and a tangy honey mustard vinaigrette that will knock your socks off. This entire salad is dripping with healthy nutrients
Grapefruit Salad
Be the first to rate & review! This colorful grapefruit salad features a wonderful balance of textures and flavors. Pomegranate seeds and onions provide crunch, while avocado lends creaminess, which also works to counter the bitterness of the grapefruit. Use any color of grapefruit, like red, white or pink. If you want to add a
Supersimple Green Salad
Cook Mode (Keep screen awake) Ingredients 1 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 1 1/2 teaspoons balsamic vinegar 1/4 cup extra-virgin olive oil 1 head of red leaf lettuce, leaves separated and torn if large 1 large head of romaine lettuce, leaves separated and torn Kosher salt Pepper Directions In the bottom of a large
Leafless Salad
Total time: 45 minutes Servings: 4 to 6 as a first course or side dish Note: By Regina Schrambling (June 7, 2006). Other raw vegetables can be substituted for any listed here; e.g. when available, add the raw kernels cut from two ears of corn. 1 carrot, peeled and grated 1 cup small, tender sugar
Lemon-Herb Sardine Salad
Rich in healthy fats, this lemony sardine salad offers a refreshing break from the usual tuna version. The recipe starts with a simple olive oil-lemon dressing infused with Dijon mustard, parsley, and tarragon—though you’re welcome to use your favorite herbs. Capers are mixed in for a briny note, while diced celery offers some crunch. Be
Slow-Cooked Rib Eye Topped with Spicy Harissa Carrots
Photo by Bobbi Lin Serves 2 to 4 Author Notes Brown the meat on high heat first, then cook it longer on slow heat. That is the way that many chefs in America, who are trained in the French ways of cooking, learn to prepare steak. But I’ve often watched Italians cook their meat following
Cook the Book: White Asparagus Salad
Why It Works Each vegetable is blanched individually and to taste, ensuring crisp and vibrant results. A creamy asparagus purée, a lemony vinaigrette, and the runny yolk of a perfectly poached egg lend a balanced richness and acidity to the salad. Spring is here, the weather outside is awesome, and I got some dogs that
Herb and Seed Salad
Photo by Alpha Smoot Serves 3 as a side Author Notes Simple, herbaceous, fresh, and crunchy. P.S.: A 6-minute egg on this is not terrible, but then again, a 6-minute egg on literally anything at all isn’t terrible. —Kendra Vaculin Test Kitchen-Approved Ingredients 3 heads Little Gem lettuce, rough ends lopped off, chopped into bite-sized