- * 2 tablespoons fresh lemon juice
- * 2 tablespoons white wine vinegar
- * 1/3 cup extra-virgin olive oil
- * Kosher salt and pepper
- quinoa
- shredded carrot
- sliced fennel
- crumbled feta cheese
- red wine vinegar
- extra-virgin olive oil
- chopped flat-leaf parsley
- finely chopped red onion
- diced green pepper
- sliced ripe olives
- 1% buttermilk
- olive oil
- oregano
- chopped fresh parsley
- freshly ground pepper
- oregano
- salt
- minced fresh basil
- sliced marinated roasted red peppers
- sliced grape tomatoes
- diced green peppers
- diced red peppers
- rotini pasta
- pepper
- olive oil
- lemon juice
- red wine vinegar
- cream Caesar Salad dressing
- Italian dressing
“Fennel can be a tough nut to crack because of its overwhelmingly anise-y flavor. But here’s a simple recipe to take away some of fennel’s kick, but leave enough for fennel-lovers.”
- fennel
- Olive Oil and Balsamic Vinegar
“Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.”
Advance preparation:
The beets can be prepared and marinated 4 or 5 days ahead.
Variation: You may substitute chopped or slivered fresh mint for the dill.
- sugar
- extra virgin olive oil
- Salt and freshly ground pepper to taste
- thick Greek style yogurt or drained yogurt
- minced dill
“If you like hummus, you like chickpeas. They’re a versatile legume, welcome in salads and soups, stews and pastas. This pretty summer salad is quickly assembled. You can also make it in winter without the tomatoes.”
Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.
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- make the dressing:
- fresh lemon juice
- Salt and freshly ground pepper
- extra virgin olive oil
- plain low-fat or nonfat yogurt
- red wine vinegar or sherry vinegar
- finely chopped flat-leaf parsley
- Salt and freshly ground pepper
- Dijon mustard
- extra virgin olive oil
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.
- Salt to taste
- balsamic vinegar
- fresh lime juice
- extra virgin olive oil
My vegan version of the Grilled Chicken Tostada Salad at the Cheesecake Factory
- salt to taste
- cooked black beans
- ears of sweet corn
- fresh salsa
- For avocado cream:
- raw cashews
- water
- ripe avocado
- salt
- lime juice
- For vinaigrette:
- canola or olive oil
- balsamic or red wine vinegar
- salt
- black pepper to taste
- canola oil
- corn tortillas