A great little combination of summer flavors…perfect make ahead side dish for your next cookout. If you are tired of quinoa, this salad is also good using 2…
The next time you are cutting up a whole watermelon for the kids, save about 4 cups of the best bits to make this refreshing summer salad for the…
A main-dish salad full of the flavors of an Italian Antipasto platter….perfect for a summer no-cook meal. Start with a flavorful rotisserie chicken and be sure to buy the…
I love quinoa most when it is a secondary ingredient so I keep it (cooked) in the refrigerator and toss a few tablespoons in my salad at lunch. …
When I saw how beautiful and tender the collard greens looked in the market this week, I knew it was time to try to make a fresh salad out…
Here’s a recipe for those of us who love the artichoke hearts that you buy in a jar…so silky and tender from marinating in the herb drenched oil. …
In this tasty salad, think of the potatoes as you would croutons….not the main focus of the dish but a wonderful addition taste and texture wise. The real stars…
Yum, yum, yum….I daydream about ways to use this dressing. It will turn your basic rabbit food into a plate that you can’t put down. Pick up a roasted…
There are two secrets to this excellent potato salad. One is to roast the potatoes very slowly so that they become meltingly tender and waxy (as opposed to the…
This salad has a lot going on…texture, flavor and color…. yet it is quite simple to throw together. The creaminess of the avocado, the crunchiness of the slaw and…
Here is a nice hearty salad with a great combination of flavors. It is best warm or at room temperature. I like to cut the cauliflower into flat florets…
This is the best version of marinated black eyed peas, better known as Southern Caviar, that I have ever had. Simplified slightly from The New Southern Garden Cookbook by…
This salad works well with big holiday meals as well as casual steak/frites suppers. It’s nice to have this simple yet elegant item on the buffet table. This…
Here is my go-to, all-purpose marinade for boneless, skin-less chicken breasts. Just a quick whisk of a few pantry staples, a few hours to marinate, a quick turn on…
Black Kale is also known as Tuscan Kale (or cavolo nero). It has long, dark green leaves and is flat… compared to the more common curly kale variety. …
I love chopped salads and the classic Greek salad lends itself well to this style. Each bite can have the perfect balance of flavor…the boldness of the…
This is a wonderful salad from one of my favorite cookbooks, At Blanchard’s Table, by Melinda and Robert Blanchard. Please note that in the photo above, I substituted Israeli couscous for the orzo…
There’s no going back to your average white potato salad after trying this excellent version adapted from Raising the Salad Bar by Catherine Walters. Not only is this…
This hearty salad is adapted from The Oprah Magazine Cookbook and is attributed to Chef Jim Botsacos. He suggests Manouri Cheese but any goat’s milk cheese will do. I used…
Doesn’t this salad just scream summertime in the South? This is based on a first course that I had at Noble’s Restaurant in Winston Salem,…