This trendy salad is easy to make at home and can turn a normal meal into something a little bit more gourmet. Even if you’re not a blue cheese fan the combo of apples and/or pears and nuts is refreshing and can be paired with many other cheeses.
Saturday, April 14, 2012
The flavors of this salad are inspired by one of my most memorable meals: a roadside picnic in the Spanish countryside consisting of roasted red peppers and Spanish cheese.
Thursday, April 12, 2012
This basic balsamic vinaigrette pairs well with many salads and if you’re like me, you’ll pour a little extra on your plate just for dipping your bread.
Tuesday, August 9, 2011
This fruit salad is all about the presentation and will be a favorite with your family and friends for its color and festive appearance. Simply scoop out the watermelon flesh with a melon baller and mound an assortment of fruit chunks into the watermelon “bowls.”
Tuesday, July 26, 2011
This chicken and artichoke tortellini salad is quick to make and yummy served warm or chilled. You can mix up the ingredients based on the veggies and spices that you have on hand.
Sunday, June 5, 2011
I recently received a box of California Avocados from the California Avocado Commission as part of the Foodbuzz Tastemaker Program. My family did not have any trouble devouring all six avocados since avocados are one of our favorite foods.
Thursday, March 24, 2011
Inspired by the lettuce wraps at Asian-fusion restaurants such as P.F. Chang’s, this Italian rendition is satisfying and light and makes a perfect lunch, appetizer or light dinner. It is also a great way to turn leftover chicken parmigiana into a new meal, combining the main course chicken dish and the salad all into one.
Wednesday, March 9, 2011
This cucumber salad is inspired by the Japanese cucumber salad that is served in sushi restaurants. It’s the perfect light starter for many meals.
Thursday, February 24, 2011
This sweet and sour vinaigrette can be used in many ways and you can adjust the ingredients according to your taste. As for the ingredients in the salad itself, you can use whatever you have on hand.
Tuesday, February 15, 2011
I used my cilantro-lime vinaigrette taco salad recipe (adapted from a Cooking Light recipe) to make a refreshing avocado salad. I kept it simple with avocado, corn, black beans and bell peppers but you can adjust the salad fixings to your tastes and what you have on hand.
Monday, April 16, 2012
0 Comments