Description

Caramelized onions, salty bacon, sautéed mushrooms, and chicken served atop a bed of baby spinach with Basil-Thyme Vinaigrette.

Description

This simple salad has all the flavors of a classic BLT sandwich, but without the bread! Cook an extra portion of bacon with your morning breakfast so you can throw it together quickly at lunchtime or as a dinner salad.

Description

Roasting the fruits for this salad in a little balsamic vinegar and olive oil provides a beautiful depth of flavor and a natural sweetness that balances the acidity of the dressing. Once assembled, this is
a stunning salad, and the toasted hazelnuts add a lovely crunch.

Description

Green papaya salads have always been one of my favorite appetizers at Thai restaurants, but when we lived in Kona, Hawaii for a short period, I realized that they were actually really easy to make at home. Green papayas are pretty abundant at the farmers’ markets there, so we were able to enjoy this salad anytime a craving hit. If you’re not in a tropical area, you can find these fruits at Asian markets, or substitute unripe mangos or even jicama. The dressing complements any relatively crunchy, julienned fruit or vegetable.

Description

I first made this salad on a whim when I had a lot of ingredients to use up. It quickly became a family favorite and is the first salad my husband requests. I think it’s the bacon and sweet roasted beets that won him over.

Description

Even my husband is happy to eat this salad as a meal because it’s so hearty. The Dijon and basil lend complexity to the dressing, and the artichoke hearts provide the extra layer of flavor that blue cheese does in the traditional version.