Curried Shrimp and Quinoa Salad Served over fresh peppery arugula, delicate sautéed shrimp in a tomato curry sauce make a tasty lunch or dinner. See more “Celebrate Spring” recipes! Developed by Vicki Shanta Retelny, RDN,
When the air turns cooler, I love bringing warmth and comfort to my home with seasonal dishes like this Roasted Harvest Salad with Honey-Garlic Dressing.
This broccoli crunch salad is made with sliced apples, grated carrot, sliced scallions, dried cranberries and toasted almonds, and is then tossed together with a light dressing.
This easy cucumber and tomato salad is tossed together with olive oil, balsamic vinegar and dill. It’s light and refreshing, and the perfect summer side dish to bring to potlucks and picnics!
For a simple side dish, whole-grain pasta, canned artichoke hearts, sun-dried tomatoes and vinaigrette are served warm over fresh arugula and topped with toasted hazelnuts.
The Kuhn Rikon Salad Maker has a cutting board that also serves as a lid, a colander for rinsing (and cutting, too) and a clear container to store leafy greens and salad mix-ins until I’m ready to eat.
There’s so much going on in this dish — sweet and tart, creamy and crunchy — and it all works together to make a salad that’s a treat for the taste buds.
Fresh nopales, or cactus leaves, offer texture and flavor similar to green beans and a sap similar to okra. Little labor is required to transform the prickly pads into a delicious dish.