Bread salad is a traditional Italian way of making use of a day-old chunk of bread. I added shredded cooked chicken to this and tossed it with a heap of greens to turn it into a meal. Dried currants and pine nuts are added together to many savory dishes in Sicilian cuisine. It’s a really […]
Beet, Carrot & Apple Salad
November 7, 2011 by 3 Comments
This mix of crisp vegetables is super fresh and colorful. For each color to stand out, layer ingredients in a serving bowl. Right before serving, drizzle with dressing and toss.
Ginger-Sesame Vinaigrette
October 18, 2011 by Leave a Comment
This rich, nutty dressing has a hint of citrus and the zing of fresh ginger. Try it on salads, cold buckwheat noodles, and steamed vegetables, as well as on sandwiches and wraps, like the Thai Chicken Wrap.
Cucumber and Heirloom Tomato Salad
August 1, 2011 by Leave a Comment
This simple and refreshing salad is what I crave on especially hot summer days in North Carolina, when even the trees begin to droop and I can’t bear the thought of turning on the oven. That’s the only time to make it, since it’s also when the tomatoes and cucumbers are at their peak and […]
Deviled Ham Salad
July 28, 2011 by 1 Comment
Think of fresh deviled ham as pork’s answer to chicken salad. Creamy and savory, it makes a great dip for crackers or crostini. For a light lunch, try scooping it into cups of butter lettuce with sliced tomatoes.
Tuna Salad
June 14, 2011 by Leave a Comment
Serves 4 2 6-ounce cans solid white tuna packed in water, drained 2 celery stalks, diced (about 1 cup) 1/2 small green bell pepper, diced 1/2 small red bell pepper, diced 1/2 cup good-quality mayonnaise 3 tablespoons capers, drained 3 tablespoons chopped parsley 2 tablespoons chopped scallions Juice of 1 lemon Sea salt and freshly […]
Roasted Beet Salad with Oranges, Fennel, and Mint
January 5, 2011 by 3 Comments
I like to use citrus in salads in the wintertime because it’s a refreshing change during a season of richer, heavier foods. This salad is layered rather than tossed so the beets won’t stain the other ingredients.
Lentil, Spinach and Feta Salad with Sour Cherry Vinaigrette
December 8, 2010 by Leave a Comment
Delicious as a vegetarian lunch, this hearty salad is also good as a side dish.
Grilled Sausage and Potato Salad with Spinach, Red Onion, and Brewmaster Mustard Vinaigrette
October 26, 2010 by 2 Comments
Brewmaster is my favorite of the many types of mustards that we sell at the Market. If you can’t find it, improvise by stirring a little brown sugar and dark beer into whole-grain mustard. With sausage and spinach tossed in with the potatoes, this salad is a meal in itself.
Lemon-Dill Vinaigrette
June 8, 2010 by Leave a Comment
Makes about 1 1/2 cups vinaigrette 1/4 cup white wine vinegar Grated zest and juice of 2 lemons 2 tablespoons peeled, grated fresh ginger 2 tablespoons chopped fresh dill 1/2 cup canola or safflower oil 1/4 cup olive oil Salt and freshly ground black pepper to taste Combine the vinegar, lemon zest, lemon juice, ginger, […]