For wonderful flavour, grill the chicken (see Peanutty Chicken Pitas). Serve this salad with fresh corn and peaches for dessert.
Elizabeth Baird\'s make-ahead appetizer salad just needs assembling before guests arrive. The servings can wait, lightly covered, on plates in the refrigerator. Add a few cherry tomatoes cut in wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.
This colourful chunky salad tastes best when made a day ahead to allow the flavours to really penetrate the vegetables.
To retain the colour and crispness of the beans, make this salad as close to the time of your get-together as possible.
By chance I added smoked paprika to this salad, and what a great surprise in taste.
Coriander and lime give a classic summer salad a fresh new taste. You can also use parsley or basil instead of the coriander. If you like, add 1 cup (250 mL) cubed smoked cheese to the salad.
This spinach salad makes a rave-review lunch, light supper or dinner appetizer.
Because of the sheer deliciousness of Spain's olive oils and vinegars, salads are simple affairs. Dad will approve.
Mesclun is a mix of young salad greens, such as arugula, dandelion, fris? mizuna, oak leaf, m?e, radicchio and sorrel, sometimes called "gourmet salad mix" at the grocery store. In a pinch, substitute your own favourite greens.
