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Narrow Results You've Selected: Vegetables Salad Thanksgiving Saveur Remove all Difficulty Easy (13) Cuisine American (7) Gluten-Free (3) Vegetarian (3) French (1) Greek (1) Show all... Kosher (1) Moroccan (1) Quick & Easy (1) Simple (1) Vegan (1) Season Spring (10) Summer (7) Fall (3) Winter (1) Technique No Cook (7) Chill (2) Saute (2) Poach (1) Roast (1) Topic Recipe (13) 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 = "Source:Saveur"; var omni_prop8 = "Main Ingredient:Vegetables,Course:Salad,Occasion:Thanksgiving,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 10/10/2008 Brussels Sprouts Salad When shopping for brussels sprouts, look for small ones that have a bright green color. Issue #115 02/28/2008 Fennel, Sunchoke, and Apple Salad This refreshing salad works perfectly as a side dish or an appetizer. Issue #110 05/07/2007 Watercress Salad with Ranch Dressing Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet. Issue #102 05/07/2007 Mixed Green Salad with Green Goddess Dressing The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s. Issue #102 12/06/2005 Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée. Issue #77 10/20/2005 The Big Mushroom Salad This earthy salad can be served warm or cold. Issue #69 03/20/2002 Salad of Haricots Verts and Green Hazelnuts Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals. Issue #17 03/07/2011 Orange and Radish Salad Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish. Issue #7 01/27/2007 Marinated Zucchini and Green Bean Salad The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue. Issue #5 01/23/2009 Warm Chanterelle and Pancetta Salad Use the highest quality olive oil in this salad to enhance its varied, intense flavors. Issue #4 11/09/2012 Green Bean Salad with Feta and Mint Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity, at home both as a light main course or an effortless side dish. Does Not Apply 11/20/2011 Raw Kale Salad with Lemon, Pecorino, and Currants In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants. Does Not Apply 10/25/2011 Shredded Brussels Sprouts and Kale Salad A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables. Does Not Apply