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1 pound julienned or shredded potatoes 1/2 pound julienned or shredded carrots 1/2 cup fresh or frozen peas 1/2 cup mayonnaise 3 tablespoons rice vinegar 1/2 cup chopped chives, plus extra for garnishing 1/4 cup chopped scallions, plus extra for garnishing salt and pepper Cook potatoes and carrots in salted boiling water until barely . . . → Read More: Korean Potato Salad 1 pound (16 ounces) fresh lump crabmeat 1 small sweet onion, chopped fine 1/2 cup canola oil 1/2 cup ice cold water 1/3 cup cider vinegar 1/2 teaspoon salt Freshly ground black pepper Pinch of cayenne pepper (optional) Scatter half of the chopped onion in the bottom of a serving bowl. Add half of . . . → Read More: West Indies Salad Ingredients 1. 1/2 pound green beans 2. 1 cup grape tomatoes, halved 3. 1/2 cup pitted Niçoise olives (3 ounces) 4. 1 cup roasted red or yellow bell peppers, cut into strips 5. Two 2-ounce cans flat anchovies packed in olive oil, drained and chopped 6. 1/2 cup torn basil leaves 7. . . . → Read More: Hot Niçoise Salad 1/2 cup very thinly sliced fresh ginger (or pickled pink ginger) 3 Tbs. fresh lime juice 1 Tbs. sesame seeds 2 Tbs. peanut oil 2 Tbs. sliced garlic 1 small tomato, coarsely chopped 1 cup diced cabbage 3 Tbs. ground roasted peanuts 2 Tbs. low-sodium or “white” soy sauce 1 Tbs. chickpea flour Hot . . . → Read More: Burmese Spring Ginger Salad 2 tablespoons minced shallot 1 tablespoon minced fresh ginger 1 tablespoon extra virgin olive oil 3 medium-large Fuyu persimmon (the round, squat kind), firm and slightly underripe 4 to 5 tablespoons plain full-fat yogurt 2 teaspoons soy sauce Freshly ground black pepper 1 or 2 tablespoons chopped fresh mint In a small frying plan . . . → Read More: Persimmon Salad with Ginger and Yogurt 2 (6-ounce) skinless, boneless chicken breast halves 1 tablespoon minced fresh parsley 2 teaspoons minced fresh tarragon 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper Cooking spray 3 tablespoons olive oil 4 teaspoons white wine vinegar Dash of freshly ground black pepper 4 cups baby arugula 4 cups gourmet salad greens 3 . . . → Read More: Arugula Salad with Chicken and Apricots 2 1/2 tablespoons balsamic vinegar 1 1/2 tablespoons extra-virgin olive oil 1 1/2 tablespoons minced shallots 2 1/2 teaspoons fresh lemon juice 2 1/2 teaspoons maple syrup 3/4 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cups shredded skinless, boneless rotisserie chicken breast 2 cups sliced peeled peaches . . . → Read More: Roast Chicken Salad with Peaches and Goat Cheese 1 1/2 lbs. fingerling potatoes 3 Tbsp. olive oil 1 medium red onion, diced 3 Tbsp. apple cider vinegar 2 Tbsp. capers, rinsed and drained 2 tsp. Dijon mustard 1/2 tsp. ground black pepper 1/4 tsp. kosher salt 1/2 C. chopped parsley 1/4 C. chopped chives Steam the potatoes for 20 minutes, or until . . . → Read More: Warm Fingerling Potato Salad 1 cup brown rice wild rice mix 2 1/3 cups water (see package instructions) 1/2 teaspoon salt 1 teaspoon butter 1/2 cup dried cranberries 1/2 cup chopped pecans (toasted or un-toasted, your choice) 1/4 cup sliced green onions 1 Tbsp lemon juice 2 Tbsp olive oil 1/2 teaspoon sugar 1 teaspoon grated orange peel . . . → Read More: Wild Rice Cranberry Pecan Salad 2 Tbsp olive oil 1 1/2 lb skinless chicken breast, cut into 1 inch cubes Salt 1 yellow onion, roughly chopped 2 heaping Tbsp yellow curry powder 1 cup raisins 1 apple (tart or sweet, your preference), peeled, cored, and diced 1/2 cup chopped fresh cilantro (just lightly packed) 2 green onions, sliced . . . → Read More: Chicken Curry Salad |
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