from How To Cook Everything Vegetarian 2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw 1 large or 2 medium (about 1 pound) sweet…
Category: Salad
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Almond Chicken Salad
4 green onions, thinly sliced 1 large carrot, shredded 1 red bell pepper, cut into 1/2 inch pieces 1/2 pound sugar snap peas, halved 2 cups chopped, cooked…
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Rice Noodle Salad with Shrimp and Thai Dressing
from Gordon Ramsay’s Healthy Appetite serves 2-3 3 1/2 oz. thin rice noodles drizzle of sesame oil 7 oz snow peas or sugar snap peas 1 large sweet…
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POM Broccoli and Cauliflower Salad
from POM Wonderful 1 cup arils from 1-2 large pomegranates 4 ounces prosciutto, cut into 1/2-inch strips 1/2 pound broccoli, cut into florets (about 2 cups) 1/2 pound…
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Snappy Salad Cups
Serving Size : 30 2 cups lettuce — thinly sliced 2 Roma tomatoes — diced small 1/8 cup red onion — sliced paper thin 1/2 cup radishes —…
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Savoy Cabbage and Radicchio Slaw with Blood Orange Dressing
Serving Size : 6 6 tablespoons fresh blood orange juice 1 1/2 teaspoons rice vinegar 1 teaspoon honey 1/4 cup olive oil 1/4 cup mayonnaise 1 1/2 tablespoons …
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Warm Roasted Butternut Squash Salad
Serving Size : 8 1 butternut squash — peeled, seeded and cut into cubes 2 teaspoons olive oil salt and pepper — to taste 1 can black beans…
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Roasted Beets with Orange Vinaigrette
slightly adapted from Williams-Sonoma Picnics and Tailgates 6 beets, about 2 pounds, trimmed and scrubbed 1/4 cup coarsely chopped pecans 2 tablespoons orange juice 1 teaspoon real balsamic…
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Roasted Shrimp and Orzo
from Barefoot Contessa at Home, Kosher salt Good olive oil 3/4 pound orzo pasta (rice-shaped pasta) 1/2 cup freshly squeezed lemon juice (3 lemons) Freshly ground black pepper…
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Chinese Chicken Salad
by Ina Garten 8 split chicken breasts (bone in — skin on) Good olive oil Kosher salt Freshly ground black pepper 1 pound asparagus — ends removed, cut…