Recipes from the March/April 2012 issue of EatingWell (Slide 22)
This salad recipe works for just about any green, but we especially love it with the light bite of assertive greens like dandelion or escarole. If you want to make it with mellower greens like chard or spinach, skip the blanching (Step 1), which is included to tame the bitter flavor.
Recipe: Dandelion Greens with Toasted Garlic & Almonds
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Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with …View slide
Cobb Egg Salad
The bacon, blue cheese and avocado in this egg salad make it decadent. Serve it open-face on a piece…View slide
Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken th…View slide
This easy cinnamon-spiked granola is loaded with almonds, walnuts and pepitas, but substitute other …View slide
This Alaskan-inspired salmon pie is pure comfort food. It doesn’t slice neatly, so scoop it like a…View slide
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