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11/26/2012
Collard Greens Salad with Peanut Vinaigrette
We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas.
Issue #133
05/29/2012
Lamb Salad
Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette.
Issue #123
10/02/2007
Cavolo Nero Salad with Pecorino Rossellino
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
Issue #106
06/15/2010
Lemon Rice with Red Pepper and Pine Nuts
This refreshing recipe from Kalyn’s Kitchen can be served cold as a salad or warm as a side dish.Continue...
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Source: Kalyn's Kitchen
05/07/2010
Spring Panzanella
Croutons made from day-old bread and fresh leeks and asparagus are the main ingredients in this bright-green salad that’s perfect for spring days. If ramps are in season, feel free to add them to this recipe. Continue...
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Source: Smitten Kitchen
05/05/2010
Warm Chicken Salad with Arugula, Olives, and Pine Nuts
This perfectly simple main course salad is a fantastic way to dress up leftover roast chicken. Continue...
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Source: Orangette
11/23/2009
Baked Pear and Roasted Beet Salad
After blanching thinly sliced pears and baking them until crisp, you are left with delicious chips that pair perfectly with tender roasted beets.
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Source: La Table de Nana