This tangy barbecue chicken salad and power slaw is packed with protein and fiber. I use precooked chicken so I can assemble this salad before heading to bed, or make it quickly in the morning before running out the door. You can speed things up even more by using a store-bought rotisserie chicken and paleo-friendly barbecue sauce. These fillings can also work well in an AAGwich-style lettuce wrap (see page 57).
Page 68
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Description
This tangy barbecue chicken salad and power slaw is packed with protein and fiber. I use precooked chicken so I can assemble this salad before heading to bed, or make it quickly in the morning before running out the door. You can speed things up even more by using a store-bought rotisserie chicken and paleo-friendly barbecue sauce. These fillings can also work well in an AAGwich-style lettuce wrap (see page 57).
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.
Page 92
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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.
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.
Page 104
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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.
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.
Page 223
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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.
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.
Page 104
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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.
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.
Page 136
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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.
Iceberg lettuce surely doesn’t provide a lot of nutrients, and this may be the simplest of salads, but a crisp wedge with creamy dressing, crispy bacon, and lots of vegetables is Ryan’s favorite steak-house salad. Blue cheese dressing typically accompanies this classic dish, but it contains dairy and often wheat from the cheese, so I use my dairy-free herb ranch dressing here. See my note below about how to transform this dressing into a creamy blue cheese version, if you are not keeping dairy-free.
Page 76
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Description
Iceberg lettuce surely doesn’t provide a lot of nutrients, and this may be the simplest of salads, but a crisp wedge with creamy dressing, crispy bacon, and lots of vegetables is Ryan’s favorite steak-house salad. Blue cheese dressing typically accompanies this classic dish, but it contains dairy and often wheat from the cheese, so I use my dairy-free herb ranch dressing here. See my note below about how to transform this dressing into a creamy blue cheese version, if you are not keeping dairy-free.
Serve this smooth and creamy coffee beverage with the flavors of gingerbread blended inside for a festive morning treat. Grind up some Gingersnaps (page 314) to rim the mug, if desired.
Page 276
Buy Now :
Description
Serve this smooth and creamy coffee beverage with the flavors of gingerbread blended inside for a festive morning treat. Grind up some Gingersnaps (page 314) to rim the mug, if desired.
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.
Page 104
Buy Now :
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.
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.
Page 223
Buy Now :
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.
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.
Page 104
Buy Now :
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.
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.
Page 92
Buy Now :
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.
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.
Page 136
Buy Now :
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.
Iceberg lettuce surely doesn’t provide a lot of nutrients, and this may be the simplest of salads, but a crisp wedge with creamy dressing, crispy bacon, and lots of vegetables is Ryan’s favorite steak-house salad. Blue cheese dressing typically accompanies this classic dish, but it contains dairy and often wheat from the cheese, so I use my dairy-free herb ranch dressing here. See my note below about how to transform this dressing into a creamy blue cheese version, if you are not keeping dairy-free.
Page 76
Buy Now :
Description
Iceberg lettuce surely doesn’t provide a lot of nutrients, and this may be the simplest of salads, but a crisp wedge with creamy dressing, crispy bacon, and lots of vegetables is Ryan’s favorite steak-house salad. Blue cheese dressing typically accompanies this classic dish, but it contains dairy and often wheat from the cheese, so I use my dairy-free herb ranch dressing here. See my note below about how to transform this dressing into a creamy blue cheese version, if you are not keeping dairy-free.
Serve this smooth and creamy coffee beverage with the flavors of gingerbread blended inside for a festive morning treat. Grind up some Gingersnaps (page 314) to rim the mug, if desired.
Page 276
Buy Now :
Description
Serve this smooth and creamy coffee beverage with the flavors of gingerbread blended inside for a festive morning treat. Grind up some Gingersnaps (page 314) to rim the mug, if desired.
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