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Caesar Salad I
A 'worth-the-effort' salad! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.
Denise Salad Number One
A fresh summer salad with lots of variety. You can substitute blue cheese for the goat's cheese, if you wish. I like to top this with a simple vinaigrette of fresh basil, apple cider vinegar and olive oil.
Heirloom Tomato Salad with Nectarines, Avocado, and Arugula
With farmers' markets overflowing with the most wonderful summer produce, what better way to embrace this seasonal bounty than a salad that combines fresh heirloom tomatoes, peppery arugula, white nectarines, and sliced avocado. A bright, simple vinaigrette of extra-virgin olive oil and white vinegar brings out the fresh flavors. A generous sprinkle of flaky sea salt tops it off!
Blood Orange, Blueberry, and Feta Salad
Blood oranges are a bit less acidic with just a hint of berry flavor. Combine them with healthy salad greens, sweet blueberries, crunchy walnuts, creamy feta cheese, and a vibrant, lemony dressing, and get ready for an exquisite salad.
Arugula Salad with Avocado Citrus Vinaigrette
This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.
Iraqi Sumac Salad (Summag Salad)
One of my favorite lunch spots is a charming little Iraqi restaurant that makes the best food! The first time I tried this salad, I just knew I had to try and recreate it at home. The tangy lemon and sumac flavors make this salad super refreshing and perfect for summer. This makes 2 lunch-sized portions, or 4 side salads.
Whole30® Pear and Arugula Salad
We have given a gourmet twist to a classic pear and arugula salad by using roasted hazelnuts and a decadent salad dressing. An easy to make, healthy salad that everyone will love as it suits gluten-free, Paleo, Whole30®, and vegetarian eaters.
Arugula and Romaine Salad with Red Grapes
I looked into my refrigerator to see what I had...and the ingredients jumped to my imagination. I thought: I think this has to taste good and go well with my baked grouper dinner...and it was not only good but great! The mild bitterness of the arugula and the sweetness of grapes and pickled veggies is a perfect combination. A cool crisp pinot bianco is the perfect match.
Authentic Lebanese Fattoush
This Lebanese fattoush recipe is good for hot weather. The salad uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is made from ground red berries and used in Middle Eastern, mainly Lebanese, cooking. Purslane is a succulent with a lemony flavor and makes a nice salad green. I find them at farmers' markets.
Spinach Watermelon Salad
This spinach watermelon salad with feta, red onion, arugula, and tomatoes is a sweet, salty, and refreshing salad with a little bite!
Fabulous Fall Chicken Salad
Glazed pecans, crisp apples, and sweet dried cranberries give this salad a fall taste that is sure to satisfy all year round.
Shrimp, Avocado, and Grapefruit Salad
Grapefruit's piquant bitter juiciness balanced by French dressing's sweetness and creamy avocado, all adorning succulent shrimp atop a bed of greens...truly, it's a marriage made in heaven! This recipe makes 2 large servings, but can easily serve 4 as appetizers.
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