Chopping and tossing. That’s pretty much it. Watermelon feta salad is a refreshingly cool, slightly sweet/salty swing that’s perfect for summer.
Chunky country potato salad is chock full of vegetables, lasts for days and is highly customizable.
Shaved asparagus doubles as a salad and pasta sauce. Dig in!
One of my favorite take-away lunch spots when I worked in downtown San Francisco offered a shaved fennel, apple and smoked whitefish salad. The salad works equally well with chicken or duck.
Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.
The Caprese salad is well known. But what do you do when tomatoes aren’t the best or you want an alternative? Think “(Not a) Caprese 2.0,” with zucchini and mint!
You’re at home and want a delicious lunch but your pantry and refrigerator are nearly bare. What do you do?
Make your own mayonnaise with four ingredients — all in one step! It’s never been easier. See video for details.
What do you do with celery leaves and those spring green innards? Make a salad!
A handwritten note from my grandmother on an early 1960’s newspaper recipe, “Danish” Cucumber Salad said, “Good!” So it must be. And so it is. Now, it’s even better.