Start with your dressing at the bottom of the jar. Add hard veggies first, like celery, peppers. Next add protein and any cheese you like. Softer veggies like tomatoes go next. End with your lettuce or in this case zucchini noodles.
I discovered this salad at one of my current favorite NYC restaurants – a tiny, eclectic little spot in SoHo called Charlie Bird. In addition to the good food, the wine list is adventurous, great fun—as are the luxurious Zalto wine glasses!
Spring is still a month away but you could’ve fooled us! As of late, it’s been all about being outdoors. Sunny skies and fresh fruit salads are quite the combo when they come together just right. We have four recipes ready to stick a fork in!
A great spinach salad anytime of year for lunch or dinner! Topped with a tangy Blueberry Balsamic Sauce.
A citrus salad to savor! Spring mix with fresh orange, pomegranate, radishes and toasted pecans in a tangy homemade dressing.
Lay off the lettuce and switch things up for your next salad! This Orange Fennel Salad from Helen Greek Food and Wine has two kinds of orange, pomegranate seeds and even more goodness…
A red quinoa salad, highlighted by citrus and pistachios, a dish that is both gluten-free and vegan.
The classic bistro salad traditionally consists of a fried egg, bacon, crispy potatoes, and lettuce. Staying within this framework, try changing the way the egg and potatoes are prepared, even substituting smoked salmon or duck prosciutto instead of bacon.
Tender Brussels Sprouts sprinkled right in to this sizable Caesar, alongside dried cranberries, candied almonds with freshly grated Parmesan. From Executive Chef Brady Cohen at Salty Sow. Enjoy!
This kale and quinoa salad couldn’t be easier to throw together! Toss the ingredients into a large pan, heat, then chill before serving. A super healthy fixing from my friends at FOND bone broth.