Salad Recipes and Menus

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Middle Eastern (10) French (9) Greek (5) Quick & Easy (5) Classic (4) Mediterranean (3) Healthy (2) Japanese (2) Kosher (2) Mexican (2) Simple (2) Southwestern (2) Thai (2) Vegan (2) Vietnamese (2) African (1) Cajun/Creole (1) Central/South American (1) Chinese (1) Eastern European/Russian (1) Jewish (1) Kid-Friendly (1) Moroccan (1) Southern/Soul Food (1) Spanish/Portuguese (1) Season Summer (68) Spring (50) Fall (12) Winter (12) Occasion Easter (10) Backyard BBQ (9) Thanksgiving (8) Christmas (6) Passover (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Course:Salad,Technique:No Cook,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 04/11/2013 Israeli Chopped Salad Sumac and cinnamon heighten the flavors of this Israeli staple. Issue #156 10/22/2012 Celery Root Rémoulade This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish. Issue #150 09/26/2012 Caprese Salad A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar. Issue #150 09/10/2011 Marinated Cauliflower Salad This briny mix of cauliflower and olives is a refreshing starter salad. Issue #141 05/20/2011 Cucumber Salad This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat. Issue #139 04/15/2011 Kolrābju Salāti (Kohlrabi Salad) When grated and mixed with heavy cream and farmer's cheese, kohlrabi makes a creamy yet refreshing slaw. Issue #138 11/18/2010 Salata de Varza (Coleslaw) The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest. Issue #134 10/19/2010 Céleri-Rave Rémoulade (Celery Root Rémoulade) In this classic bistro salad julienned celery root melds with a Dijon mustard–spiked dressing. Continue... Issue #133 04/16/2013 Greek Salad (Horiatiki) This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano. Continue... Issue #131 05/09/2013 Thai Green Mango Salad (Som Tum Mamuang) This dish is a refreshing adaptation of a more widely known version made with papaya. Issue #130 07/24/2012 Panzanella (Bread and Tomato Salad) In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes. Issue #130 06/27/2011 Shirazi Salad Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California. Issue #127 02/22/2010 Winter Salad with Buttermilk Dressing Chef Suzanne Goin reinvents the Waldorf salad in this appetizer. Continue... Issue #127 02/05/2010 Kale and Avocado Salad Elf in LA’s Echo Park serves a version of this refreshing Japanese-inspired salad. Issue #127 02/04/2010 Leon Salad Our take on the popular Leon Salad served at La Scala in Beverly Hills calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette. Issue #127 02/24/2011 Tabbouleh Use fine-grained bulgur for this refreshing, lemony salad. Issue #126 07/13/2009 Mixed Green Salad with Sichuan Peppercorns This boldly flavored and refreshing late-summer salad is based on one served at Chase’s Daily in Belfast, Maine. Issue #122 02/03/2010 Iceberg Salad with Blue Cheese Vinaigrette When making the vinaigrette for this salad, use a crumbly blue cheese like cabrales or valdéon from Spain. Continue... Issue #120 04/13/2009 Lotus Stem Salad The jarred white lotus roots or stems for this crisp, tart-sweet salad can be found at many Chinese, Thai, and Vietnamese markets. Issue #120 04/10/2009 Tomato Salad with Herbs and Pomegranate This dish is a perfect garnish for falafel and is also delicious on its own. Issue #120 « Previous 1 2 3 4 5 . . .6 Next »