PrintWarm Potato Saladwith Creamy GoatCheeseand Crispy Bacon. This Warm Potato Salad I used to make regularly back in the days when I was always out camping, fishing and hunting
I've been keeping it simple with my kale salads by making a simple dressing of olive oil, lemon juice, and sometimes a few squirts of maple syrup or honey
Unlike quinoa, which is everywhere, farro is still a relatively highbrow and illusive whole grain. Last night I made Farro SaladwithCauliflowerand Cranberries, which was an excellent choice for “Sex and the City Night”
Add walnuts, endive, cheese, salt and pepper and mix. If you are interested in finding out how you are doing in your current diet and what changes you can make for improving your health, please sign up today before the price goes up
What I like about this salad is that it’s so rich in flavors, you have salty bacon, warm sweet apple, crunchy fresh salad, soft walnuts and some bruschetta to make sure your lunch isn’t too light
In most places, the traditional May day foods have been largely lost, but with the day’s celebrations also representing fertility and a celebration of the season’s produce, this spring salad aims to bring together all the May Day ideas
Cranberries,. Warm Millet Saladwith Brussels Sprouts. Serve warm. Found this hearty and delicious Millet and Brussels sprouts salad in Vegetarian Times magazine
spring salad greens. crumbled goatcheese. Whisk together 2 tablespoons balsamic vinegar and Dijon mustard in a small bowl. Slowly whisk in 1 tablespoon oil and then 1 tablespoon hot water until well-blended. Toss beets in a small bowl with 1 teaspoon of the vinaigrette, and set aside. Toss asparagus with remaining 1/2 tablespoon oil in a small shallow baking pan. Arrange in a single layer in pan, and sprinkle with salt and 1/8 teaspoon pepper. roast in middle of oven, shaking pan occasionally, for 10 minutes or until lightly browned and just tender. Drizzle with remaining 1 tablespoon balsamic vinegar, and return to oven for 1 minute or until vinegar is reduced to a glaze. Arrange salad greens, asparagus, and reserved beets on 4 plates, and sprinkle with pine nuts andgoatcheese. Drizzle saladwith remaining vinaigrette, and sprinkle with the remaining 1/8 teaspoon pepper. whole jarred pickled beets, drained and quartered (about 6 1/2 ounces)
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