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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Green Salad
                                                                   15 m
                                                                  Ingredients
                                                                  • Yes No bibb lettuce
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No lemon juice
                                                                  • Yes No salt and pepper
                                                                  • I'm completely addicted to green salad. Even the most humble, basic one, with a few added herbs, can be a treat if dressed properly. You can tell a lot about a restaurant by the standard of its green salad - so many places get it wrong, but when they get it right, it's perfection. Although a great one doesn't need any extras, you can always toss in simple treasures such as cooked green beans, sweet raw peas, edible flowers, shaved fennel, or fresh mint, parsley, basil or tarragon leaves if you like. Great stuff.
                                                                  • So, to make the salad, get yourself a round lettuce, such as Boston or Bibb, and remove each leaf from the core. Wash them in plenty of cold water. Spin dry or blot with paper towels and pile them into a bowl. Make a basic dressing by mixing together 3 parts extra-virgin olive oil, 1 part lemon juice, a pinch of sea salt and freshly ground black pepper. Drizzle the dressing over the leaves and use the tips of your fingers to gently mix the salad together. Be careful not to overdress it, though, or your leaves will go limp! That's it, your basic green salad.
                                                                  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
                                                                  Cuisine:YesNoboston
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    shave
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Green Salad
                                                                   30 m

                                                                  This salad is good for a side dish or a meal on its own. I make it often for my family and they always enjoy it.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 2 10 oz mixed salad greens
                                                                  • Yes No 4 chicken deli meat
                                                                  • Yes No 1 tomato
                                                                  • Yes No 1/4 tsp onion powder
                                                                  • Yes No 3 dash garlic powder
                                                                  • Yes No 1 pinch black pepper
                                                                  • Yes No 2 pinch salt
                                                                  • Yes No 3 tbsp balsamic vinaigrette salad dressing
                                                                  • Microwave or saute onion and bell pepper until soft; set aside to cool.
                                                                  • In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
                                                                  • Pour on enough salad dressing or vinegar to coat, toss again and serve.
                                                                  Yields: 8servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    bowl

                                                                  This salad only has a few on-hand fixings to toss together. With a hint of garlic, it stands up beside a highly flavored main dish. Plus, the lemon dressing refreshes the palate.—Elizabeth Freise, Bryn Mawr, Pennsylvania

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 cup frozen cut green bean
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 large tomato
                                                                  • In a saucepan, bring water to a boil; add beans. Return to a boil; cook for 5 minutes (beans will be crisp-tender). Immediately rinse beans in cold water. In a small bowl, combine the lemon juice, garlic, salt and pepper; whisk in the oil. Place the beans and tomatoes on salad plates; drizzle with dressing. Yield: 5 servings.
                                                                  Yields: 5servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  I'm a beekeeper and always looking for new ways to use honey. I've found that when I put honey in dressing, I don't need to add oil, which cuts down on the fat. This salad goes well with any entree. —Hope Ralph of Woburn, Massachusetts

                                                                  Ingredients
                                                                  • Yes No 6 cup salad greens
                                                                  • Yes No 2 medium ripe pear
                                                                  • Yes No 1/3 cup dried cherry
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • In a salad bowl, toss the greens, pears and cherries. In a small bowl, combine the vinegar, honey, salt and pepper. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.
                                                                  Yields: 4servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1 large maui onion
                                                                  • Yes No olive oil
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 1/4 lb bacon
                                                                  • Preheat the oven to 350 degrees F. Place the onion on a large piece of aluminum foil. Drizzle the onion with 2 tablespoons of the olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, slice and set aside.
                                                                  • In a pot of boiling, salted water, blanch the green beans until they are slightly tender, but still have a slight crunch. Drain and immediately shock in an ice water bath to stop the cooking. Drain and place in a large bowl.
                                                                  • In a saute pan, cook the bacon until the fat is rendered and the bacon is crispy. With a slotted spoon, add the bacon to the green beans. Add the warm, sliced onions and season with salt and pepper. Toss well and serve.
                                                                  Cuisine:YesNohawaiian
                                                                  Yields: 5servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 5 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saute pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 orange
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/2 cup olive oil
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 lb string bean
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 1/2 cup walnut
                                                                  • In a small bowl, whisk orange and lemon juice, oil, sugar, salt, and pepper. Pour dressing over beans and onions. Add orange and lemon zest. Top with toasted walnuts.
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 thai chiles
                                                                  • Yes No 1 tbsp ginger
                                                                  • Yes No 2 lb green papaya
                                                                  • Yes No 1 firm, barely ripe mango
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 1/4 cup shredded mint
                                                                  • Yes No salt
                                                                  • In a blender, puree the lime juice with the garlic, fish sauce, sugar, chiles and ginger. In a large bowl, toss the papaya with the mango, cilantro and mint. Add the dressing and toss. Season with salt, toss again and serve.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    bowl

                                                                  THE SECRET of any salad is the dressing, and in this dressing the ingredient that makes the difference is red wine vinegar. Mixed with olive oil and Italian seasonings, this dressing enhances any kind of greens with a special flavor.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1/2 cup red wine vinegar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp grated parmesan cheese
                                                                  • Yes No 1 tsp dried oregano
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 cup salad greens
                                                                  • Yes No 1 red onion
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 2 tomato
                                                                  • Yes No 1 green bell pepper
                                                                  • In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings. Yield: 8-10 servings (1-1/3 cups dressing).
                                                                  Yields: 9servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  This salad is just as easy as your run-of-the-mill lettuce, tomato, and cucumber salad, but oh, so much more interesting. It is a gorgeous balance of texture, color, and taste and has a real autumnal feel.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp apple cider vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No salt and pepper
                                                                  • Yes No 5 packed oz baby spinach
                                                                  • Yes No 1 granny smith apple
                                                                  • Yes No 1/3 medium cup walnut pieces, over high
                                                                  • In a small bowl, whisk together the oil, vinegar, and mustard. Season with salt and pepper. In a large bowl, toss the spinach with the dressing until evenly coated, then divide the spinach among 4 serving plates.
                                                                  • Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.
                                                                  Yields: 4servings
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 1/2 cup walnut halves
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 2 anchovy
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 4 bite size cup romaine lettuce
                                                                  • Yes No 4 bite size cup arugula
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Preheat the oven to 500°. Spread the walnuts on a baking sheet and toast in the oven for about 6 minutes, or until golden brown. Transfer to a plate and let cool.
                                                                  • In a small bowl, combine the shallot, garlic, anchovies and their oil, lemon juice, mustard, salt, and pepper. Using a fork, whisk in the olive oil until smooth.
                                                                  • Just before serving, combine the romaine and arugula in a large salad bowl. Pour the dressing over the greens and toss well. Add the toasted nuts and the Parmesan. Toss again and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet

                                                                  From Gourmet Magazine. This is a nice twist on regular potato salad. Cook time also includes time to cool the potatoes.

                                                                  Ingredients
                                                                  • Yes No 3/4 lb green bean
                                                                  • Yes No 3 small lb potato
                                                                  • Yes No 1 cup mayonnaise
                                                                  • Yes No 3 tbsp white wine vinegar
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 flat anchovy paste
                                                                  • Yes No 1/4 cup chopped flat leaf parsley
                                                                  • Yes No 2 tsp chopped tarragon
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Cook beans in a 3-quart saucepan of boiling salted water, uncovered, until tender crisp, 3-5 minutes.
                                                                  • Drain in a sieve, then plunge the sieve into a large bowl of ice water to stop the cooking.
                                                                  • Drain again, pat beans dry and then cut into 1/4 inch pieces and put in a large bowl with the potatoes.
                                                                  • Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt and pepper in a food processor, or blender, until dressing is pale green and herbs are finely chopped.
                                                                  • Stir into potato mixture.
                                                                  Yields: 6
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    blender

                                                                  For this Thai classic, Andy Ricker uses a mortar and pestle to pound crunchy raw green beans with a piquant mix of chiles, garlic, fish sauce and lime juice. He then tosses in crisp strips of unripened papaya.

                                                                  Ingredients
                                                                  • Yes No 6 medium dried shrimp
                                                                  • Yes No one 1 1/2 lb green papaya
                                                                  • Yes No 2 small thai chiles
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/4 cup palm sugar
                                                                  • Yes No 1/4 lb thin green beans
                                                                  • Yes No 3 tbsp lime juice
                                                                  • Yes No 2 tbsp asian fish sauce
                                                                  • Yes No 2 dozen cherry tomato
                                                                  • Yes No 1/3 cup coarsely chopped salted roasted peanut
                                                                  • In a small bowl, cover the dried shrimp with hot water. Let stand for 5 minutes, then drain. Cut the shrimp into thirds.
                                                                  • Using a serrated knife, halve the papaya crosswise and peel the skin. Scrape out the seeds. Using a mandoline, julienne the flesh (you should have about 6 cups).
                                                                  • In a large mortar, pound the chiles to a coarse paste with the garlic. Add the sugar and shrimp and pound until blended. Add the green beans and lightly pound them. Pour in the lime juice and fish sauce and stir to dissolve the sugar. Add the tomatoes and lightly pound them. Scrape the mixture into a large bowl. Add the papaya and peanuts, toss well and serve.
                                                                  Cuisine:YesNothai
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    serrated knife
                                                                  • Yes No
                                                                    mandoline
                                                                  • Yes No
                                                                    mortar

                                                                  I tried this refreshing salad at a friend's house and couldn't wait to have the recipe," says Rebecca Cook Jones, a field editor from Henderson, Nevada. "it makes a beautiful presentation for winter holidays, too.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 4 cup walnut halves
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 4 bunches romaine
                                                                  • Yes No 16 cup lettuce
                                                                  • Yes No 6 cup dried cranberry
                                                                  • Yes No 4 medium yellow bell pepper
                                                                  • Yes No 4 cup crumbled feta cheese
                                                                  • Yes No black pepper
                                                                  • Yes No 4 italian salad dressing mix
                                                                  • Yes No 2 cup canola oil
                                                                  • Yes No 1 cup balsamic vinegar
                                                                  • Yes No 3/4 cup water
                                                                  • In a large heavy skillet, melt the butter. Add walnuts; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
                                                                  • Meanwhile, in several large salad bowls, combine the romaine, lettuce, cranberries, yellow peppers, cheese and pepper if desired. In a large bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Sprinkle with sugared walnuts. Yield: 85 servings.
                                                                  Yields: 85servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Anywhere you go in Laos, you will find women patiently preparing papaya for this salad. Using a small machete-like knife, they make repeated shallow parallel cuts, each about 1/8 inch deep, in a section of the papaya. Then they scrape the papaya from top to bottom so they end up with very nice julienne. A food processor fitted with the julienne disk or a manual slicer such as a mandoline works equally well.

                                                                  Ingredients
                                                                  • Yes No 1 1 1/4 lb green papaya
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 2 oz asian style beef jerky
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1 1 inch small thai
                                                                  • Yes No 1 tbsp minced galangal
                                                                  • Yes No 4 1/2 tbsp lime juice
                                                                  • Yes No 1 1/2 tbsp asian fish sauce
                                                                  • Yes No 1 1/2 tbsp sugar, granulated
                                                                  • Yes No soft lettuce
                                                                  • Peel and seed papaya. Cut into large pieces and then julienne. Combine with tomato, jerky, garlic, chiles, and galangal in a large bowl. Stir together lime juice, fish sauce, and sugar in a small bowl until sugar is dissolved and toss with papaya mixture.
                                                                  • Mound salad on a platter and serve with lettuce leaves for wrapping.
                                                                  Cuisine:YesNolaotian
                                                                  Yields: 4as a side dish or 6 as a first course
                                                                  • Active Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  Potato, tomato and onion complement the fresh green beans in colorful Green Bean Salad. A subtle oil-and-vinegar dressing lends fresh herb flavor to the mix. The recipe comes from the kitchen of Sarah Maranto of Bakersfield, California.

                                                                  Ingredients
                                                                  • Yes No 1 medium potato
                                                                  • Yes No 1/2 lb green bean
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 1/2 small red onion
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tbsp minced oregano
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • Yes No 1/8 tsp salt
                                                                  • Place potato in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; cut into cubes.
                                                                  • Meanwhile, place green beans in a saucepan and cover with water. Bring to a boil; Reduce heat; cook, uncovered, for 6-8 minutes or until crisp-tender. drain and cool.
                                                                  • In a large serving bowl, combine the beans, potato, tomato and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over the bean mixture; toss to coat. Yield: 4 servings.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    serving bowl
                                                                  Ingredients
                                                                  • Yes No 2 large beet
                                                                  • Yes No 10 small red beets, tender greens
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1/2 cup walnut halves
                                                                  • Yes No 2 tsp walnut oil
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tsp balsamic vinegar
                                                                  • Yes No 1 shallot
                                                                  • Yes No four 1 oz goat cheese rounds
                                                                  • Preheat the oven to 400°. Brush the beets with olive oil. Spread the large beets in one roasting pan and the small ones in another one. Season the beets with salt and add 1/2 inch of water to each pan. Cover the pans with foil and roast until tender, about 25 minutes for the small beets and 35 for the large. Let cool, then peel the beets. Slice the golden beets about 1/4 inch thick and quarter the red beets; keep them separate. Leave the oven on.
                                                                  • Toast the walnuts on a small pie plate for about 5 minutes, or until fragrant. Break the walnuts into pieces, toss them with 1 teaspoon of the walnut oil and season with salt. Leave the oven on.
                                                                  • In a bowl, mix the sherry and balsamic vinegars and a pinch of salt. Whisk in the 1/4 cup of olive oil, then whisk in the remaining 1 teaspoon of walnut oil.
                                                                  • In a large bowl, toss the sliced beets with half of the dressing. Arrange them on 4 plates and season lightly with salt.
                                                                  • Heat a large skillet. Add the beet greens with the water that clings to the leaves and cook over high heat, tossing, until wilted. Drain well and transfer to the large bowl. Add the quartered beets, shallot and remaining dressing and toss well. Mound the wilted greens and beets on the plates.
                                                                  • Set the goat cheese rounds on a small pie plate and bake for about 2 minutes, or until just beginning to melt. Using a spatula, transfer the cheese to the plates, scatter the walnuts on top and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    skillet
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tbsp red wine vinegar
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 thick watercress
                                                                  • Yes No 1/4 lb mesclun salad greens
                                                                  • Yes No 1 cup grape tomato
                                                                  • In a small bowl, whisk the vinegar with the mustard. Slowly whisk in the oil and season with salt and pepper. Put the greens and tomatoes in a large bowl, add the dressing and toss until evenly coated. Season with salt and pepper and serve.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  When I first came across this recipe in 'real greek food', I began to appreciate what Greek chef and restaurateur Theodore Kyriakou meant when he said that "the term 'Greek Salad' is one of the most abused in the world. Greece (he proceeded to explain) has a large range of interesting and novel salads, nearly all of which require the ingredients to be wilted first, plus several interesting vegetable accompaniments". His recipe for Green Peppers and Peaches Salad is one such recipe. I am posting it for the 2005 Zaar World Tour. He describes this recipe as "a novel configuration of sweetness and tang". It's certainly very different from what is generally served to non-Greeks as "Greek Salad" in Greek restaurants, and from any other salad I've ever eaten! If you're feeling adventurous, you'll give this recipe a try!

                                                                  Ingredients
                                                                  • Yes No 1 1/2 kg green bell pepper
                                                                  • Yes No 150 milliliter extra virgin olive oil
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 large kg peach
                                                                  • Yes No 3 tbsp cumin seed
                                                                  • Yes No 2 tsp cayenne pepper
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Preheat your oven to 180°C/350°F/Gas 4.
                                                                  • Wash, core and quarter the green peppers; spread the peppers out on a shallow roasting tray and sprinkle them with half the olive oil and the sugar. Season well and ensure that the pieces are well-coated.
                                                                  • Roast in the oven for about 45-60 minutes.
                                                                  • Halfway through the cooking time, you will notice that the edges of some of the peppers have turned brown and acquired a crunchy edge. Give them another good mix in, so that they do not burn and stick to the bottom of the pan.
                                                                  • Remove the peppers from the oven and allow them to cool.
                                                                  • Peel and pit the peaches with a sharp knife; slice them into chunky wedges; place them in a large salad bowl and mix them with the cooled green peppers.
                                                                  • Toss the cumin seeds in a dry pan over a medium heat until they start popping. Do not let them turn brown as they will taste bitter.
                                                                  • Crush the toasted cumin in a pestle, then mix it with the cayenne pepper and sprinkle the resulting coarse powder over the salad.
                                                                  • Add the remaining olive oil and the lemon juice; stir all the ingredients well, check and - if necessary - adjust the seasoning, then serve.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    tray
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    sharp knife
                                                                  • Yes No
                                                                    bowl

                                                                  Peppers grown in abundance throughout the Mediterranean. This salad from Tunisia and Morroco uses them to their best advantage with roasting - a preparation that heightens their natural sweetness. You can serve this as a first course salad or the centerpiece of a lunch or light dinner.

                                                                  Ingredients
                                                                  • Yes No 2 large green bell pepper
                                                                  • Yes No 2 large red bell pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp sweet onion
                                                                  • Yes No 1 1/4 cup tomato
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 1/4 tsp cayenne pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 tsp balsamic vinegar
                                                                  • Yes No 1 pinch salt
                                                                  • Yes No black pepper
                                                                  • Pre-heat oven to 425 degrees.
                                                                  • Place the peppers cut-side down on a baking sheet with a lip or a baking pan. Bake for 10 minutes. Turn peppers over and bake for an additional 5 minutes. Repeat previous step two more times. Total baking time is 25 minutes.
                                                                  • Remove tray from oven and cover with a clean dishtowel for 10 minutes. The peppers should be soft and tender and you can easily slip off the skins.
                                                                  • Cut the green peppers into a 1/4 inch dice. Slice the red pepper halves in half (now they will be quarters) and reserve.
                                                                  • Add 1 tablespoon of oil to a non-stick skillet over medium heat. Add onions and stir for a minute, then add garlic and stir for 30 seconds. Add the green peppers, lower the heat a bit and cook for 5 minutes. Add tomatoes, cumin and cayenne and mix well. Cook an additional 6 minutes looking for the mixture to loose some of its moisture.
                                                                  • Combine the ingredients for the dressing in a small bowl and whisk.
                                                                  • To assemble your salad, arrange the red pepper quarters on a serving platter -- a la spokes on a wheel or flower petals. Its fine if the overlap a bit. Drizzle dressing over the red peppers. Spoon the green pepper-tomato mixture into the center -- allowing some to casually spill over.
                                                                  • Alternately, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together.
                                                                  • This salad can be served chilled or at room temperature.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    tray
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    serving platter
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A very yummy salad, I wanted to place in cookbook. I also wanted to share.

                                                                  Ingredients
                                                                  • Yes No 7 oz salad greens
                                                                  • Yes No 1 cucumber
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 2 peach
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 1/2 medium red onion
                                                                  • Yes No 3 oz gorgonzola cheese
                                                                  • Yes No 1 oz dijon mustard
                                                                  • Yes No 4 oz olive oil
                                                                  • Yes No 1 oz balsamic vinegar
                                                                  • Yes No 2 tsp water
                                                                  • Yes No salt and pepper
                                                                  • Salad: In a large bowl, mix together the lettuce, vegtables, fruit, and cheese.
                                                                  • Add dressing and toss well.
                                                                  • Vinaigrette: In a medium bowl, combine all ingredients and whisk together.
                                                                  Yields: 6
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 2 oil packed anchovies
                                                                  • Yes No 1 small garlic clove
                                                                  • Yes No 1/2 cup packed flat leaf parsley
                                                                  • Yes No 1/4 cup packed basil
                                                                  • Yes No 1/4 cup coarsely chopped dill weed
                                                                  • Yes No 1 tbsp oregano
                                                                  • Yes No 3/4 cup mayonnaise
                                                                  • Yes No 2 1/2 tbsp lemon juice
                                                                  • Yes No 2 tbsp chive
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No one 1 lb loaf of ciabatta bottom crust
                                                                  • Yes No one bite size, large, 2 lb rotisserie chicken, meat pulled pieces
                                                                  • Yes No 8 9.8 oz, a jar piquillo peppers
                                                                  • Yes No 3 inner celery ribs
                                                                  • Yes No 1/2 cup pitted kalamata olive
                                                                  • In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.
                                                                  • In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.
                                                                  Yields: 6
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    bowl

                                                                  Pasta provides the base for this palate-pleasing salad. "I lightened up a friend's version of this recipe," relates Janet Bernard from Twinsburg, Ohio. "Seasoned with garden-fresh herbs, it tastes, looks and smalls wonderful. It's always a big hit at cookouts and family gatherings."

                                                                  Ingredients
                                                                  • Yes No 12 small oz pasta shells (conchigglie)
                                                                  • Yes No 1/2 cup non-fat yogurt
                                                                  • Yes No 1/2 cup reduced fat mayonnaise
                                                                  • Yes No 1/2 cup minced parsley
                                                                  • Yes No 1/2 cup minced basil
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 scallion
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Cook pasta according to package directions; drain and rinse in cold water. Place in a serving bowl; set aside. In a blender or food processor, combine the next 10 ingredients; cover and process until smooth.
                                                                  • Pour over pasta and toss to coat. Sprinkle with Parmesan cheese. Serve immediately. Yield: 9 servings.
                                                                  Yields: 9servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    serving bowl
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    food processor

                                                                  Bitter produce like endives, radicchio and kumquats are in peak season in winter.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 2 tsp red wine vinegar
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup thinly sliced kumquat
                                                                  • Yes No 7 cup chopped radicchio, endives and watercress
                                                                  • Whisk olive oil with red wine vinegar and honey; season with salt and pepper. Add kumquats and chopped radicchio, endives and watercress. Toss well and serve.
                                                                  Yields: 1' style='display: block;'>
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp minced parsley
                                                                  • Yes No 1/4 lb green bean
                                                                  • Yes No 2 large red beets
                                                                  • Yes No 3 cup mixed lettuces
                                                                  • Yes No 1 medium cucumber
                                                                  • Yes No 4 large scallion
                                                                  • Yes No 1/2 green bell pepper
                                                                  • In a small bowl, combine the lemon juice with the mustard and garlic. Whisk in the oil in a thin stream. Season with salt and pepper, then add the parsley.
                                                                  • In a large saucepan of boiling salted water, cook the beans until just tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander and refresh under cold running water. Drain and pat dry. Cut the beans into 2-inch lengths. Add the beets to the boiling water and simmer over moderate heat until tender, about 40 minutes; drain. Peel and cut them into 2-inch chunks.
                                                                  • In a large bowl, toss the beans with the beets, lettuces, cucumber, scallions and bell pepper. Add a few tablespoons of the vinaigrette and toss to coat. Serve with the remaining vinaigrette on the side.
                                                                  Yields: 6
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    saucepan

                                                                  This salad of string beans, endive, honey-baked pecans, and tart dried cranberries is a perfect side dish for any fall feast.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No pinch cayenne pepper
                                                                  • Yes No 1 1/2 cup pecan
                                                                  • Yes No 3 tbsp sherry vinegar
                                                                  • Yes No 2 tsp dijon mustard
                                                                  • Yes No 3/4 tsp coarse salt
                                                                  • Yes No 1/2 cup walnut oil
                                                                  • Yes No 2 lb string bean
                                                                  • Yes No 3/4 cup dried cranberry
                                                                  • Yes No 2 head belgian endive
                                                                  • Yes No black pepper
                                                                  • Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
                                                                  • In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
                                                                  • Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,
                                                                  • pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    stockpot
                                                                    Supplies:
                                                                  • Yes No
                                                                    string
                                                                  Ingredients
                                                                  • Yes No 4 scallions
                                                                  • Yes No a cucumber
                                                                  • Yes No handful a of fresh basil leaves
                                                                  • Yes No red leaf lettuce
                                                                  • Yes No heart of romaine
                                                                  • Yes No ½ cup alfalfa
                                                                  • Yes No 3 tbsp 3 tablespoons extra virgin olive oil
                                                                  • Yes No 1 tbsp 1 tablespoon red wine vinegar
                                                                  • Yes No ½ tsp english mustard
                                                                  • Yes No 1/8 tsp 1/8 teaspoon sea salt
                                                                  • Yes No freshly ground black pepper
                                                                  • Yes No ½ cup tree nut
                                                                  • Yes No large cutting board
                                                                  • Yes No large spoon
                                                                  • Yes No large bowl
                                                                  • Chopped salads are incredibly simple to make, you have to give them a go. If nothing else, they can offer you some chopping practice, so why not make something tasty while you’re practicing your knife skills? Anyone can make these salads, just make sure you use a good, sharp chef’s knife and your biggest chopping board – and watch your fingers!Jamie’s top tips• What I want to show you here is that the sky’s the limit when it comes to the different ingredients you can add to a chopped salad – you can use whatever’s available.• The only rule I would give you is to always include a couple of handfuls of crunchy lettuce to give your salad a really good texture. Try out different things, and don’t feel obliged to use the same old stuff all the time. Bell peppers, tomatoes, herb sprigs, a peeled and pitted avocado... you can get any or all of these into a chopped salad.• Basil works well in this salad, but so do lots of other soft fresh herbs, such as chives, chervil, or mint.• For a bit of extra crunch, simply toast some nuts in a warm pan, but watch them as once they start to go brown they can burn very quickly.1. Get yourself a big chopping board and a large sharp knife. It’s best to start by chopping the harder, crunchier veggies first, so trim and chop your scallions and slice your cucumber. Slice your basil. Bring it all into the center of the board, and continue chopping and mixing together. 2. Add the lettuce leaves, and cress or alfalfa to the board. When everything is well chopped, you’ll have a big mound of salad on the board. 3. Make a well in the middle and drizzle in the extra virgin olive oil and red wine vinegar. Add the mustard and the salt and pepper. Sprinkle with nuts. Mix up so everything gets well coated and serve on the board or in a bowl.Serving suggestions:This makes a nice addition to any main dish such as Barbecued chicken, Spaghetti and meatballs or Old school pork chops with apples.Tips from the dietitian:• It’s always a good idea to balance your plate with a green salad like this one. • Make this salad into a complete meal by adding a lean protein, such as a grilled skinless chicken breast, canned tuna or a salmon fillet, along with a whole grain roll. • Prepare extra chopped greens so you can take a salad to work for lunch the next day. As long as you don’t dress it until you’re ready to eat, the salad will taste delicious and you’ll save yourself some work.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    fillet
                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    large knife
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    sharp knife
                                                                  Ingredients
                                                                  • Yes No ½ fennel bulb
                                                                  • Yes No a handful arugula
                                                                  • Yes No a handful dandelion leaves
                                                                  • Yes No a handful watercress
                                                                  • Yes No a handful baby chard
                                                                  • Yes No 4 asparagus
                                                                  • Yes No a handful chervil
                                                                  • Yes No 1 creamy french dressing
                                                                  • Trim the fennel bulb, reserving the herby tops, and finely slice it. Wash and dry your rocket, dandelion, watercress and baby chard leaves. Snap the woody ends off the asparagus spears (they will break naturally at exactly the right point) and discard them. Holding the base of the asparagus, finely slice each spear with a speed peeler into thin slivers.Put the asparagus shavings in a bowl with the sliced fennel, the reserved fennel tops and all the salad leaves and herbs. Add some of your favourite dressing and toss together well so everything gets coated – that’s it; fancy but easy! Here is the recipe for creamy French dressing.• from Cook With Jamie
                                                                  Cuisine:YesNofrench
                                                                  Yields: 2
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  I enjoy cooking with fresh ingredients, and this medley has crisp greens and colorful fruit.—Virginia Conley, Wauwatosa, Wisconsin

                                                                  Ingredients
                                                                  • Yes No 4 cup salad greens
                                                                  • Yes No 2 tbsp sliced scallion
                                                                  • Yes No 2 medium red apple
                                                                  • Yes No 2 kiwi
                                                                  • Yes No 1 cup unsweetened raspberries
                                                                  • Yes No 1/2 cup poppy seed
                                                                  • In a bowl, toss the salad greens, onion and fruit. Drizzle with dressing. Serve immediately. Yield: 4 servings.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  Here’s a festive, flavorful quick-toss salad that adds color to any table. Contributor Diana Smith from Wesson, Mississippi says, “A lady brought this to a church gathering. It was so pretty and wonderful, I just had to have the recipe.” TIP: You could substitute toasted pine nuts for the sunflower kernels for a different kind of crunch.

                                                                  Ingredients
                                                                  • Yes No 1 10 oz mixed salad greens
                                                                  • Yes No 1/2 cup dried cranberry
                                                                  • Yes No 1/2 cup crumbled blue cheese
                                                                  • Yes No 1/3 cup sunflower seeds
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 2 tbsp raspberry vinegar
                                                                  • Yes No 3 tsp sugar, granulated
                                                                  • Yes No 2 tsp chopped scallion
                                                                  • Yes No 1/4 tsp poppy seed
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • In a large salad bowl, combine the greens, cranberries, blue cheese and sunflower kernels. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad; toss to coat. Yield: 8 servings.
                                                                  Yields: 8servings
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  This up-dated egg salad gets its kick from curry powder and caramelized onions. Serve this salad on a bed of summer greens for a fast and flavorful main meal or side salad. This is a Good Housekeeping recipe.

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 cup frozen peas
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp fresh coarse ground black pepper
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1/4 cup light mayonnaise
                                                                  • Yes No 1/2 tsp curry powder
                                                                  • Yes No 2 stalk celery
                                                                  • Yes No 1/4 cup parsley
                                                                  • Yes No 1 6 oz mixed baby greens
                                                                  • Yes No 1/2 cup walnut
                                                                  • Hard cook eggs: Place eggs in 3-quart saucepan with enough water to cover by 1 inch. Heat water, just to boiling, on high; remove from heat. Cover saucepan and let eggs stand 15 minutes.
                                                                  • While eggs are cooking, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 20 minutes or until very tender and golden-brown, stirring occasionally. Stir in peas, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; cook 3 minutes longer, until peas are cooked. Remove skillet from heat.
                                                                  • When eggs are done, carefully pour off water and cool eggs in same pan in cold water, changing water occasionally, until eggs are easy to handle, about 5 minutes.
                                                                  • Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, stir lemon peel and juice with mayonnaise and curry powder.
                                                                  • Remove shells from hard-cooked eggs. Coarsely chop eggs and place in large bowl.
                                                                  • To bowl with eggs, add onion mixture, mayonnaise mixture, celery, and parsley; stir gently with rubber spatula to combine. If you like, cover and refrigerate egg salad 1 hour or until chilled.
                                                                  • To serve, place greens on 4 dinner plates; top with egg salad and sprinkle with chopped walnuts.
                                                                  Yields: 4
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup farro
                                                                  • Yes No water
                                                                  • Yes No salt
                                                                  • Yes No 6 oz thin green beans
                                                                  • Yes No 1 cup olive oil
                                                                  • Yes No 4 large shallot
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 3 crimini mushroom
                                                                  • Yes No 2 tbsp sherry vinegar
                                                                  • Yes No 1 tbsp balsamic vinegar
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp thyme
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp salted hazelnuts
                                                                  • Yes No black pepper
                                                                  • In a medium saucepan, cover the farro with 2 cups of water and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the farro and return it to the pan. Add 2 more cups of water and a pinch of salt and bring to a boil. Cook the farro over high heat until al dente, about 10 minutes; drain well.
                                                                  • Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes; drain. Rinse the beans under cold water and pat dry.
                                                                  • Heat the pure olive oil in a medium saucepan. In a small bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.
                                                                  • Pour off all but 1 tablespoon of the oil from the saucepan. Add the mushrooms and cook over high heat, stirring, until browned. Transfer to a plate.
                                                                  • In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently. Season with salt and pepper and transfer to a platter or shallow bowl. Garnish with the remaining fried shallots and serve.
                                                                  Yields: 6
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    shallow bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 cup wheat berries, overnight
                                                                  • Yes No salt
                                                                  • Yes No 3 1/2 cup water
                                                                  • Yes No 1 small lb off
                                                                  • Yes No 2/3 cup extra virgin olive oil
                                                                  • Yes No 1/4 cup sherry vinegar
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No black pepper
                                                                  • Put a small saucepan over medium-high heat and add the oil. Once the oil is hot, remove the pan from the heat and add the wheat berries, then put back over the heat. Add a pinch of salt and allow the berries to toast. Add the water and cook until they start to break apart, about 45 minutes. Taste. They should be chewy but firm. Set aside.
                                                                  • Meanwhile, bring a pot large enough to hold about 6 quarts of water, to a boil over medium heat. Add salt until the water tastes like mild seawater. How will you know? Taste a drop of water.
                                                                  • Prepare an ice bath by filling a bowl, large enough to hold the green beans, with cold water. Add some ice cubes and line with a strainer. Stir the green beans into the ice bath to awaken any beans that are limp. Strain and add them to the boiling water. Cook the beans for 2 to 3 minutes. Use a slotted spoon or spider to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling in the cold water.
                                                                  • Transfer the green beans to a kitchen towel and pat dry. Transfer them to a serving bowl and refrigerate.
                                                                  • In a medium bowl, whisk together the olive oil, sherry and balsamic vinegar. Season the dressing with salt and pepper, to taste, and set aside.
                                                                  • When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette. Toss to combine and season with salt and pepper, if needed. Serve immediately.
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Inactive Time: 12 hours
                                                                  • Total Time: 13 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    strainer
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    serving bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    kitchen towel

                                                                  The wilderness is filled with greens, from grassy glade and mossy rock to the leaves upon the trees. But how to celebrate this verdant splendor, when one eats neither grass nor moss, neither leaf-lined branch nor bud? The salad bowl is just the place for a pageant of greenery, as one can fill it with a tender mix of lush edibles scooped from the field. We prefer a wild salad to be austerely dressed; too much accessorizing can distract from its simple beauty. A drizzle of lemon and oil and perhaps a scattering of edible blooms are all that are needed here.

                                                                  Ingredients
                                                                  • Yes No 8 cup mixed wild greens
                                                                  • Yes No sprightly lemon vinaigrette
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No edible flowers
                                                                  • Tear the greens into bite-size pieces and drop them into a large salad bowl. Pour enough dressing over the salad to lightly coat the greens. Taste and adjust seasonings, if necessary. Garnish with edible flowers, if one strives for fanciness.
                                                                  • Edible Blooms If the notion of eating flowers calls to mind a pasture cow chomping on clover, it is time to revise one's thinking. A colorful blend of delicate blossoms instantly makes a salad of simple mixed greens more elegant, and depending upon the chosen blooms, will add lemony, peppery, tart, or honeyed flavor. Before dashing off to the nearest meadow, take note: not all flowers are edible. Pluck only those one is certain can be safely digested, such as violet, hyssop, borage, calendula, lilac, nasturtium, dandelion, pansy, and marigold. Remove all pistils and stamens before eating and avoid any flowers suspected to have received pesticide treatment.
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp minced shallot
                                                                  • Yes No 2 1/4 tsp chopped thyme
                                                                  • Yes No 1 1/2 tsp grated orange peel
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 12 5 oz salad greens
                                                                  • Yes No 4 scallion
                                                                  • Yes No 1/2 cup thinly sliced radish
                                                                  • Yes No 1/2 cup chopped dill weed
                                                                  • Yes No 3 orange
                                                                  • Combine lemon juice, shallot, thyme, and orange peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk to combine before using.)
                                                                  • Combine greens, green onions, radishes, and dill in large bowl. Toss with enough dressing to coat. Add oranges; toss again and serve.
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  Ingredients
                                                                  • Yes No 2 lb idaho potato
                                                                  • Yes No salt
                                                                  • Yes No 4 scallions, whites and greens
                                                                  • Yes No 1 1/2 cup prepared salsa verde
                                                                  • Cover potatoes with water, bring to a boil, salt water and cook until just tender, 12 to15 minutes. Drain potatoes and dry out by placing back in hot pot for 1 to 2 minutes. Transfer the potatoes to a bowl and combine with scallions and salsa. Serve or chill.
                                                                  Yields: 5servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl

                                                                  Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.

                                                                  Ingredients
                                                                  • Yes No 1 oz hazelnut
                                                                  • Yes No 3/4 lb green bean
                                                                  • Yes No 2 1/4 tsp whole grain mustard
                                                                  • Yes No 1 1/2 tsp balsamic vinegar
                                                                  • Yes No 1/8 tsp fine sea salt
                                                                  • Yes No 4 tsp extra virgin olive oil
                                                                  • Yes No 1 tbsp flaxseed oil
                                                                  • Yes No 1 tsp hazelnut oil
                                                                  • Yes No 1/4 cup diced red onion
                                                                  • Preheat oven to 325°F with rack in middle.
                                                                  • Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
                                                                  • Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
                                                                  • Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
                                                                  • Cooks' note: Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.
                                                                  Yields: 4servings
                                                                  • Active Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    kitchen
                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    kitchen towel
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    paper

                                                                  “This colorful, beautiful salad is a great way to use veggies from your summer garden—and always a hit with friends and family! On days when it’s too hot to cook, I buy a rotisserie chicken from the grocery store, shred it and add to the recipe to make it a complete meal.” Angela Larson - Tomahawk, WI

                                                                  Ingredients
                                                                  • Yes No 1 16 oz ready to serve salad greens
                                                                  • Yes No 2 cup grape tomato
                                                                  • Yes No 6 scallion
                                                                  • Yes No 1 7 1/2 oz marinated artichoke hearts
                                                                  • Yes No 1 cup crumbled feta cheese
                                                                  • Yes No 1 medium yellow bell pepper
                                                                  • Yes No 3/4 cup pitted olive
                                                                  • Yes No 1/2 cup sunflower seeds
                                                                  • Yes No 1/2 cup italian salad dressing
                                                                  • In a large salad bowl, combine the first eight ingredients. Just before serving, drizzle with salad dressing; toss to coat. Yield: 10 servings.
                                                                  Cuisine:YesNomediterranean
                                                                  Yields: 10servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    coat
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 2 green bell pepper
                                                                  • Yes No 3 vine ripened tomato
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 cup flat leaf parsley
                                                                  • Yes No 1/2 1 tbsp lemon
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tsp ground cumin, 1/2 a palm full
                                                                  • Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    microwave
                                                                  Ingredients
                                                                  • Yes No 1/2 lb sugar snap peas
                                                                  • Yes No 5 oz salad greens
                                                                  • Yes No 5 scallion
                                                                  • Yes No 2 small zucchini
                                                                  • Yes No 1/3 large cup basil
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 2 tsp extra virgin olive oil
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp finely grated ginger
                                                                  • Yes No 1/2 tsp honey
                                                                  • Yes No coarse salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.
                                                                  • Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    vegetable peeler
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk

                                                                  This aristocrat of the salad family is usually considered to belong properly to dinner, accompanying the main entrèe, or even better, as a separate course to refresh the palate. But why not, on a hot summer day, feature the big bowl of cool greens for itself? The accompaniment can be hearty - cheese muffins or sandwiches - but let the salad have the center of the stage.

                                                                  Ingredients
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1 head lettuce
                                                                  • Yes No salad greens, curly endive, celery cabbage, leaves of spinach, rhubarb chard, sprigs of watercress
                                                                  • Yes No 1 tsp fresh dill, basil, marjoram, chervil
                                                                  • Yes No 8 tbsp olive oil
                                                                  • Yes No 2 tbsp wine vinegar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 tbsp chopped chive
                                                                  • The lettuce may be Bibb or Boston, romaine or leaf; the greens may be a few leaves of any or all of those listed above, or you may select others of your choosing. The prime requisite is that they be fresh and crisp, well washed and thoroughly dried. No drop of water should be allowed to lurk in the fold of a leaf, or the salad will be watery and quick to wilt.
                                                                  • Rub an outsize salad bowl with the garlic, peeled and halved, until there is a good coating well up on all sides. Break the lettuce and greens into the bowl. Snip the herbs small and crush them lightly as you add them to the greens. Measure the oil into a big spoon and sprinkle it over the salad. Dissolve the salt and pepper in the vinegar in the same spoon, and sprinkle this on the salad. Then begin a light and rhythmic tossing, which is more a gentle turning of the greens over and over until every leaf is coated and the seasonings well distributed. Add the chives, taste to see if more salt is needed, then serve.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 7
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.

                                                                  Ingredients
                                                                  • Yes No coarse salt
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 2 small garlic clove
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 1 1/2 lb string bean
                                                                  • Yes No 2 small red onions, through root end
                                                                  • Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
                                                                  • Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
                                                                  • Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.
                                                                  Yields: 6
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl

                                                                  This recipe for green pea salad includes cooked crumbled bacon, green onions, sour cream, dill, and cooked green peas.

                                                                  Ingredients
                                                                  • Yes No 3 cup green pea
                                                                  • Yes No 4 slice bacon
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1/4 cup chopped scallion
                                                                  • Yes No salt and pepper
                                                                  • Yes No mint
                                                                  • Cook peas until barely tender; drain well and chill. Combine all ingredients and refrigerate until ready to serve. Serve on lettuce. More Peas Petit Pois Pea Salad with Water Chestnuts Green Pea Casserole English Pea and Apple Salad New Potatoes and Peas in Cream Creamed Peas and New Potatoes Creamed Tuna with Peas Curry Rice with Peas Chili Glazed Chicken with Peas Creamy Potato Salad with Peas Back to Casseroles Recipes Vegetable Salads Salad Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNoenglish
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  Ingredients
                                                                  • Yes No 1 tsp caraway seed
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 lb spinach
                                                                  • Yes No 1 large red oak lettuce
                                                                  • In a small skillet, toast the caraway over moderate heat, stirring, until fragrant, about 3 minutes. Let cool, then crush with the side of a heavy knife.
                                                                  • In a large bowl, combine the olive oil with the lemon juice and caraway. Season with salt and pepper. Add the spinach and lettuce, toss well and serve.
                                                                  Yields: 8
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    heavy knife
                                                                  • Yes No
                                                                    bowl

                                                                  This is from Everyday with RR. I’m typing it up for ZWT II. This is a great blend of flavors. It makes a thin dressing. This would also be good with plain rice.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 1/2 tbsp soy sauce
                                                                  • Yes No 1 tbsp sesame oil
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 tsp ginger
                                                                  • Yes No 1 tbsp tomato
                                                                  • Yes No 7 oz salad greens
                                                                  • In a nonstick skillet over medium heat, toast the sesame seeds, shaking often, for 2-3 minutes. Immediately remove from the pan.
                                                                  • Combine the toasted seeds with the rice vinegar, soy sauce, sesame oil, sugar, ginger and tomato and blend. Toss with the salad greens and serve.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    pan

                                                                  This recipe hails from Bastyr Center for Natural Health newsletter - Summer/Fall 2006. It's simple and abundant in nutrients!

                                                                  Ingredients
                                                                  • Yes No 1 lb green bean
                                                                  • Yes No 2 tbsp sesame seed
                                                                  • Yes No 1 cup light miso
                                                                  • Yes No 1 cup tahini sesame butter
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 cup cilantro
                                                                  • Yes No 1 tsp black pepper
                                                                  • 3-qt. saucepan, bring 2 qts water to a boil. cook beans until barely tender. Drain and chill in water to cease cooking. Drain again and pat dry.
                                                                  • In a dry skillet over medium-high heat, cook sesame seeds, stirring constantly, until lightly browned. Set aside.
                                                                  • To make dressing, whisk miso, tahini, water, lemon juice, garlic, and pepper together until smooth. Add cilantro.
                                                                  • Mix beans, sesame seeds and 1/2-3/4 cup of miso dressing. Any extra miso dressing can be kept refigerated for up to a month.
                                                                  Yields: 6
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    whisk

                                                                  An easy green salad bowl, with vegetables, cheese, and ham or salami. Scroll down to see more vegetable salad recipes.

                                                                  Ingredients
                                                                  • Yes No 1/2 head lettuce
                                                                  • Yes No 1/2 head romaine lettuce
                                                                  • Yes No 1/2 endive
                                                                  • Yes No 2 medium tomato
                                                                  • Yes No 1/2 cucumber
                                                                  • Yes No 6 radish
                                                                  • Yes No 1/2 red bell pepper
                                                                  • Yes No cheddar cheese cubes
                                                                  • Yes No salami
                                                                  • Yes No 1/2 small onion
                                                                  • Yes No crouton
                                                                  • Toss greens together in a salad bowl with tomato wedges, sliced cucumbers, radishes, and pepper rings. Add cheese and salami, toss gently. Top with onion rings and croutons, if desired. Serve with your favorite dressing. Serves 6. More Vegetable Salads Garden Salad with Jell-O Creamy Cucumber Salad Ring Cranberry Jello Salad Spinach Salad Recipe with Bacon Spinach Salad Recipe Spinach Salad with Pineapple Spinach Salad with Apple Spinach Salad with Hot Dressing Wilted Spinach Salad Spinach Salad with Mushrooms Bacon Salad Dressing Green Goddess Dressing Zesty Blue Cheese Salad Dressing Thousand Island Dressing Garlic French Dressing French Salad Dressing French Dressing with Tomato Soup Creamy French Dressing Garden Salad Dressing Vegetable Salads Spinach Salad Recipes Coleslaw & Cabbage Salads Bean Salads Salad Dressings Salad Recipes Index Tomato Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNofrench
                                                                    Steps:
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb green bean
                                                                  • Yes No 1/3 cup white wine vinegar
                                                                  • Yes No 4 small garlic clove
                                                                  • Yes No 3 tbsp light olive oil
                                                                  • Yes No 1 tbsp finely grated ginger
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No one 2 1/2 lb green cabbage
                                                                  • Yes No 2 medium tomato
                                                                  • In a large saucepan of boiling salted water, cook the green beans until al dente, about 4 minutes. Drain and refresh the beans under cold running water, then pat dry.
                                                                  • In a small bowl, combine the vinegar, garlic, olive oil, ginger, thyme, salt and pepper. In a large bowl, toss the cabbage with the tomatoes and green beans. Add the dressing, toss to coat and serve.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 1/2 lb string bean
                                                                  • Yes No 1 medium red cabbage
                                                                  • Yes No 1 small napa cabbage
                                                                  • Yes No 2 jalapeño chili pepper
                                                                  • Yes No 1 cup rice vinegar
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/4 cup lime juice
                                                                  • Yes No 2 basil
                                                                  • Yes No 1 tbsp diced red onion
                                                                  • Yes No 2 cup olive oil
                                                                  • In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.
                                                                  Yields: 8servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    blanch
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    emulsify
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    blender
                                                                  • Yes No
                                                                    serving bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 extra large very large green mangoes
                                                                  • Yes No 1/2 large sweet onion
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 2 tbsp lime juice
                                                                  • Yes No salt and pepper
                                                                  • In a bowl, toss the mangoes, onion and jalapeño with the lime juice. Season with salt and pepper and serve right away.
                                                                  Yields: 6
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  Scroll down to see more vegetable salad recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb green bean
                                                                  • Yes No 6 small red potato
                                                                  • Yes No 1 small purple onion, lenghthwise
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 1/4 cup seasoned rice vinegar (awasezu)
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/2 tsp seasoned pepper
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • In large pot of boiling water, cook prepared green beans for about 7 minutes or until crisp-tender. Drain and immerse in ice water for 5 minutes to stop cooking process. Completely cool and drain well. In large pot of boiling water, cook potatoes until tender. Repeat cooling procedure with potatoes. Place beans in large serving bowl. Add potatoes and onion. In small bowl, whisk together oil, vinegars, garlic salt, seasoned pepper and sugar. Pour dressing over vegetables; toss gently to coat. Cover and refrigerate 2 hours, stirring or tossing a few times while chilling. Remove salad from refrigerator about 30 minutes before serving; toss just before serving. Taste and adjust seasonings. Makes 6 servings. More Bean Salad Recipes Sweet and Sour Bean Salad Marinated Three Bean Salad Green Bean Salad Recipe Three Bean Salad Bean and Bacon Salad Green Bean Salad Black Bean Salad Green Bean Salad II Corn & Bean Salad Turkey & Kidney Bean Salad Black Bean Salad with Rice Black Eyed Pea and Black Bean Salad More Potato Salad Recipes Weekend Potato Salad Hot Potato Salad German Potato Salad with Bacon Sour Cream Potato Salad Picnic Potato Salad Classic Potato Salad Old-Time Potato Salad Potato Salad with Bacon Dressing Dockside Potato Salad Creamy Garden Potato Salad Hot German Potato Salad Mashed Potato Salad Green Bean Potato Salad Potato Salad Recipe with Curry Powder Salad Recipes & Dressings Back to Salad Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNogerman
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    serving bowl
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    slow cooker
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

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