Description

This apple salad combines sweet tart apples, crunchy pecans, creamy feta, and a zingy maple vinaigrette for the perfect fall side dish. It’s ready in just 20 minutes and great for easy weeknight meals or parties!.

• 1 crisp tart apple
• 8 cups mixed greens or tender lettuces
• 1/4 cup candied pecanse
• 1/4 cup feta or goat cheese crumbles
• 1/4 cup pomegranate seeds or dried cranberries
• 2 tablespoons maple syrup
• 2 tablespoons apple cider or white wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt
• 6 tablespoons olive oil
• Fresh ground black pepper

Description

Composed of tender butter lettuce leaves, briny green olives and salty slivers of aged manchego, our butter lettuce salad is a feast for the eyes and the palate.

• 2 tablespoons of salted butter
• 1/2 cup panko breadcrumbs
• 2 heads butter lettuce, leaves separated and roughly torn
• 2 ounces of Manchego cheese, grated
• 1 cup pitted Castelvetrano olives, halved
• 1/4 minced chives
• Freshly craked black pepper, to taste
• 1/4 cup unfiltered apple cider vinegar
• 2 table spoons of honey
• 2 table spoons of extra-virgin olive oil
• 1/4 teaspoon of fine sea salt
• 1/4 teaspoon of freshly craked black pepper

Description

Frisée is a member of the chicory family, along with endive and radicchio. It has curly, frizzy looking leaves with a slightly bitter taste, similar to other chicories. If you can't find frisée but still want to make this salad, you can swap in another chicory, or substitute romaine lettuce or even arugula.

• 2 heads frisée lettuce
• 1/2 pound slab of bacon
• 4 eggs
• 1 tablespoon white wine vinegar
• 1/4 cup white wine vinegar
• 1 tablespoon raw honey (or 2 tablespoons brown sugar)
• 1 tablespoon whole-grain mustard
• 1/2 cup rendered bacon fat

Description

With crisp lettuce, pepperoncini, olives, cherry tomatoes and a zesty homemade dressing, this simple Italian salad recipe is always a crowd-pleaser.

• 2 romaine hearts, roughly chopped
• 1/2 medium hot onion, thinly sliced
• 1/2 cup freshly grated, Parmesan chhese, plus more for serving
• 1 cup peperoncini (whole or sliced, drained)
• 1/2 cup black olives, whole or sliced
• 1 pint cherry tomatoes
• Freshly cracked black pepper, to taste
• 2 cups croutons
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sea salt
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar

Description

This Mediterranean salad recipe is as traditional as they come. It’s very representative of the regions’ agricultural roots and the fresh flavors we continue to love to this day. You can dress it up by adding red onion or toss in feta cheese for a little salty goodness.

• 6 Roma tomatoes, diced
• 1 large English or hot-house cucumber, diced
• 1/2 small red onion, thinly sliced, optional
• 3/4 bunch parsley, leaves and tender stems chopped (about 1/2-3/4 cup chopped leaves)
• Kosher salt, to taste
• 1/2 teaspoon black pepper
• 1 teaspoon ground Sumac
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice, plus more to taste

Description

This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!

• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1/2 teaspoon cumin
• 1 clove garlic, finely minced
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 6 6-inch corn tortillas
• 1 1/2 tablespoons canola oil
• 1/2 teaspoon sea salt
• 1 medium head romaine lettuce
• 1 medium bell pepper
• 1 medium red onion
• 1 medium jicama
• 1 medium zucchini
• 4 ears corn
• 1 1/2 cups canned black beans
• 1/2 cup finely chopped cilantro

Description

The amazing combination of bitter, sweet and peppery flavors in this radicchio salad recipe will take your idea of a traditional salad to a whole new level. Bright citrus, juicy pears, creamy feta and walnuts plus a simple dressing to pull it all together.

• 1 head radicchio
• 1 pear, halved and thinly sliced
• 1 navel orange, peeled and segmented
• 1 shallot, thinly sliced
• 1/2 cup walnuts, roughly chopped
• 1/4 cup feta cheese, crumbled
• 1 garlic clove, minced
• 1 lemon, juiced
• Kosher salt and black pepper
• 1 teaspoon sumac
• 2 tablespoons honey
• 1/4 cup extra-virgin olive oil

Description

A simple romaine salad topped with classic green goddess dressing made with mayonnaise, parsley, spinach, basil, tarragon, and lemon juice.

• 1 cup baby spinach
• 1 cup coarsely chopped fresh flat-leaf parsley
• 1/3 cup loosely packed fresh basil leaves
• 3 tablespoons chopped fresh chives
• 2 tablespoons coarsely chopped tarragon leaves
• 1/2 medium shallot, peeled, coarsely chopped
• 1 small garlic clove, peeled and chopped
• 1/2 teaspoon anchovy paste
• 1/4 cup fresh lime juice (from 2 medium limes)
• 6 tablespoons olive oil
• 1/2 cup mayonnaise
• 3/4 teaspoon kosher salt
• 4 cups chopped green cabbage
• 4 cups chopped hearts of romaine
• 3 medium Persian cucumbers, sliced
• 1/2 cup thinly sliced green onions
• 1 medium ripe avocado, peeled and chopped
• 1/4 cup chopped roasted, salted pistachios