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Posts Tagged ‘salad’

by Caitlin Saniga

Shaved fennel, cucumber and celery with shallots and dill

This salad packs in lots of crisp flavors and crunchy textures — and I’m in awe of its aesthetics. To me, dill is one of the most beautiful herbs, and here, it acts as the crown jewel to an array of gorgeous green and purple vegetables. And don’t worry — it tastes as lovely as it looks!

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by Sarah Steimer

Shaved asparagus and avocado salad with mint

I start craving asparagus sometime around March, so lucky for me it’s one of the most abundant (and sometimes one of the ONLY) items at the farmer’s market in early spring. This salad highlights raw asparagus in such a delicate way that you’ll wonder why you ever bothered to steam it whole.

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by Sarah Steimer

Kale salad with savory granola and avocado

I am all about a crouton… that isn’t a crouton. This savory granola has a great crunch and significantly more flavor than your average toasted bread cube. Nothing against the classic, though, of course.

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by Caitlin Saniga

Green beans, cucumbers and spring peas with lemon-ginger dressing and mint

If you’ve partaken in one too many doughnuts lately or if you’re ready to wake up from your winter starch coma, here’s your cure: greens on greens on greens.

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by Sarah Steimer

naparadish

Do try to find watermelon radishes if you can! The bright splash of pink looks gorgeous in this green and gold slaw.

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by Sarah Steimer

Rainbow chard with a maple-vinegar drizzle

I love chard so very much, but for whatever reason I haven’t eaten much in the past few month. This salad brought my love for the green back with a vengeance, and it made sure I wouldn’t forget it again anytime soon.

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by Caitlin Saniga

Marinated chickpeas with olives, roasted red peppers and raisins over greens

This is a nice sweet, salty salad with a bit of a nutty undertone, thanks to the walnut oil. No dressing required. Just spoon the chickpea mixture over top of fresh, bright baby greens, and enjoy!

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by Sarah Steimer

Chicken salad with green tahini sauce and chickpeas

I made the tahini sauce before I ever considered using it on a chicken salad. I was spattering it occasionally on greens and roasted vegetables before I noticed the jar of sauce sitting next to a container of poached chicken. The best combinations are sometimes right in front of your face. (P.S. – Make this salad the night before and take it to work the next day. It’s best after sitting overnight.)

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by Caitlin Saniga

All of the measurements in this recipe are approximations. And dressing substitutions can easily be made, especially if you don't have access to one of those ridiculous (but awesome) specialty oil and vinegar stores. Swap in white wine vinegar for the peach balsamic, or scrap the homemade dressing completely and go for a store-bought champagne vinaigrette or raspberry vinaigrette. Please preserve the trifecta of pomegranate, pecans and toasted coconut, though. That's where it's at.

All of the measurements in this recipe are approximations. And dressing substitutions can easily be made, especially if you don’t have access to one of those ridiculous (but awesome) specialty oil and vinegar stores. Swap in white wine vinegar for the peach balsamic, or scrap the homemade dressing completely and go for a store-bought champagne vinaigrette or raspberry vinaigrette. Please preserve the trifecta of pomegranate, pecans and toasted coconut, though. That’s where it’s at.

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by Caitlin Saniga

Broccoli-chickpea salad with barley

I love how supernaturally green broccoli gets when you give it a bit of a flash steam on the stove — it makes it feel that much healthier, right?

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