This spinach salad makes a rave-review lunch, light supper or dinner appetizer.
This salad highlights many fresh flavours of the Mediterranean and is at its best when made with good-quality olive oil. To pit several olives at once, place them on a cutting board and lightly crush with the bottom of a small saucepan to expose pits before removing. Stir this salad lightly with a fork before serving to loosen the pasta.
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.
Serve with Orzo — Greek Salad — Steamed Carrots.
Avocados and chickpeas replace the deli ham in this vegetarian chef's salad, but the real treat is our creamy, savoury dressing that goes on top.
The fresh flavours of tropical fruits mingle happily with more typical salad ingredients to add Asian flair to this summery salad.
An old fashioned standby that preceded mayonnaise in popularity, this dressing can also be used for tuna, egg, potato and chicken salads.
Crispy bits of pancetta take this herb-packed salad a notch over the top. To ensure that the dressing clings, pat the cooked edamame and peas dry before tossing with the other ingredients. If you like, top with grilled chicken or fish for a more filling meal.
Try the blueberry-flavoured vinaigrette for this assertive salad.
This salad is reminiscent of a Waldorf salad, but the addition of lentils moves it into the dinner category. Once the apple is sliced, add it directly to the dressing - the lemon juice will prevent it from turning brown.
