Salad, main dish

Orange, Watercress & Tuna Salad

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:03:08 +0000

This vibrant salad recipe contrasts flavor, texture and color—the velvety tuna steak is matched with crisp, peppery watercress and the floral tart-sweetness of blood oranges and aniseed. Blood oranges make the dish especially pretty—they’re available December through March. If you can’t find them, use any oranges that look good.

Southwest Grilled Chicken Caesar

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 20:03:40 +0000

Southwest Grilled Chicken Caesar

In this Southwestern spin on the classic Caesar salad, avocado stands in for raw egg and some of the oil in this rich, creamy dressing. Grilled spice-rubbed chicken makes it satisfying.

Pasta Salad Niçoise

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 17:18:57 +0000

Pasta Salad Niçoise

Toss canned tuna, roasted red peppers and lots of fresh herbs with pasta for a quick pasta salad to enjoy for a weeknight supper or picnic salad.

Warm Lentil Salad with Sausage & Apple for Two

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 20:03:16 +0000

Warm Lentil Salad with Sausage & Apple for Two

We like the firmer texture of French green lentils in this hearty dinner salad for two featuring sausage and tart apples. Serve with pickled beets and your favorite beer.

Warm Lentil Salad with Sausage & Apple

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 15:52:40 +0000

Warm Lentil Salad with Sausage & Apple

We like the firmer texture of French green lentils in this hearty dinner salad featuring sausage and tart apples. Serve with pickled beets and your favorite beer.

Chicken Waldorf Salad

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 20:52:10 +0000

Chicken Waldorf Salad

Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it’s salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette.

Composed Salad with Pickled Beets & Smoked Tofu

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 17:44:55 +0000

Composed Salad with Pickled Beets & Smoked Tofu

This composed salad is an artful arrangement of greens, hard-boiled egg, smoked tofu, beets and snap peas drizzled with a cool, creamy dill dressing. It’s as pleasing to the eye as it is to the palate. We like smoked tofu, but any flavored baked tofu would work well in this recipe. Serve with iced tea.

Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style

Erin McCormick-Interactive Producer — Fri, 22 Apr 2011 12:54:40 +0000

Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style

This Vietnamese-inspired shrimp salad is perfect if you’re looking for something different to bring to a summer potluck or a light dish for warm-weather entertaining at home. This recipe calls for Asian hot chile sauce. The different styles and brands of sauce have varying heat levels, so taste as you go. Recipe adapted from The Summer Shack Cookbook by Jasper White (W.W. Norton, 2007).

Sesame Chicken Cucumber Noodle Salad

Erin McCormick-Interactive Producer — Tue, 19 Apr 2011 19:58:13 +0000

Sesame Chicken Cucumber Noodle Salad

This sesame chicken and noodle salad couldn’t be simpler to make. It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve. Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm (Kyle Books, 2010).

Curried Salad with Egg & Cashews

Erin McCormick-Interactive Producer — Thu, 03 Mar 2011 14:39:21 +0000

Curried Salad with Egg & Cashews

Here we toss fresh salad greens with a light and creamy dressing, then top with chopped hard-boiled egg, crunchy bell pepper, dried cranberries and toasted cashews for a satisfying vegetarian salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

Orange-Walnut Salad with Chicken

Sarah Hoff — Wed, 23 Feb 2011 17:42:31 +0000

Orange-Walnut Salad with Chicken

Orange segments, toasted walnuts and tangy goat cheese brighten up this simple salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

Southwestern Salad with Black Beans

Paula Joslin-Web Producer — Wed, 23 Feb 2011 17:22:18 +0000

Southwestern Salad with Black Beans

Here we top salad greens with black beans, sweet corn and grape tomatoes and bring it all together with a tangy avocado-lime dressing for a Mexican-inspired salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

Smoky Artichoke-Sardine Salad

Sarah Hoff — Wed, 23 Feb 2011 17:18:48 +0000

Smoky Artichoke-Sardine Salad

Smoked paprika and sherry vinegar add Spanish flair to the dressing of this artichoke-and-sardine salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

Asparagus Salad Topped with Poached Eggs

Erin McCormick-Interactive Producer — Wed, 16 Feb 2011 20:40:10 +0000

Asparagus Salad Topped with Poached Eggs

This asparagus salad topped with poached eggs is satisfying yet light, making it a nice option for lunch, brunch or even dinner with some crusty bread. Roasting brings out a toasty flavor in the asparagus. We like this salad with medium-set poached eggs so the yolks are still a little runny, but poach your eggs for the full 8 minutes if you prefer hard-set yolks.

Hoisin-Sesame Salad with Baked Tofu

Erin McCormick-Interactive Producer — Wed, 16 Feb 2011 20:17:17 +0000

Hoisin-Sesame Salad with Baked Tofu

This Asian-inspired salad is made satisfying with savory baked tofu; carrots and snap peas add crunch. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.