This is a satisfying whole-grain salad full of texture and flavor. Serve it on a bed of lightly dressed fresh spinach or microgreens. INGREDIENTS: 1 cup hard red winter wheat berries, soaked overnight 1/2 cup raw wild rice 2/3 cup pecans, toasted and chopped 1 cup dried cranberries 1/2 cup fresh parsley, chopped 1/2 cup...Read More

Apricot jam makes for an irresistible sweet-tart dressing for bitter greens. Melissa Rubel, of Food & Wine, mixes warm jam with olive oil, vinegar, and herbs. INGREDIENTS: 1/2 cup whole raw almonds 1 large shallot, thinly sliced 3 tablespoons raspberry vinegar 6 cups baby arugula (6 ounces) 2 Belgian endives, thinly sliced crosswise 1/2 small...Read More

INGREDIENTS: 2 cups wheat berries, soaked for one hour prior to cooking 2 ½ quarts water or chicken stock (if using water, add 1 tablespoon sea salt) 1 bay leaf 2 pounds assorted root vegetables, peeled and cut into small cubes (parsnips, beets, butternut squash, rutabagas, carrots, celery root, etc.) 1 large red onion, coarsely...Read More

This is a great Mediterranean-style salad that is delicious and served with seafood,  poultry, or grilled lamb. INGREDIENTS: Olive Vinaigrette 1 cup pitted Nicoise olives (small black olives) 1 cup high-quality extra virgin olive oil 1/2 cup fresh lemon juice 5 basil leaves 1 shallot, chopped 1 anchovy Ground black pepper Salad 1 cup olive...Read More

Here is a protein-packed, stick-to-your-ribs winter salad full of bright California flavor that is healthy and tasty. Double the recipe and enjoy it for lunch the next day.  INGREDIENTS: 1 15-oz can chickpeas (or 2 cups cooked), drained and rinsed 2 cups fresh spinach (packed) 1/4 cup red onion, chopped finely 3 tablespoons lime juice...Read More

This recipe is similar to the delightful salad served at Magic Pan crepe restaurants that were popular during the 80s. In our updated version, we have added slices of fresh fennel bulb which adds a delectable crunch to the salad and we’ve replaced the canned mandarin oranges with fresh seedless clementine segments. INGREDIENTS: Salad 1/3...Read More

INGREDIENTS: 1 medium (2 1/2 – 3 lbs.) butternut squash, peeled and cut into 1-inch cubes 1 red onion, cut in half, thinly sliced 1/2 cup dried cranberries 2 cups water 1 cup uncooked bulgur wheat 4-5 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil Zest of one orange 1/2 teaspoon coriander 1...Read More

Here’s a great winter salad that satisfies our craving for hearty and satisfying dishes in the colder months, but is also light and healthy. INGREDIENTS: 1 1/2 cups wheat berries 1/4 cup rice vinegar 1/3 cup fresh orange juice 2 tablespoons honey 1 cup dried fruit, finely diced (figs and raisins work well together, but...Read More

Make the sweet tangy dressing ahead of time to allow the dressing to chill and the flavors to mingle. INGREDIENTS: 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/4 cup sugar 1/2 cup extra virgin olive oil 1/4 cup golden balsamic vinegar* 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced red onion 10...Read More

Dressing: 3 tablespoons raspberry vinegar, fruity, not tart 1 teaspoon Dijon mustard 5 tablespoons mild olive or vegetable oil Pinch each sugar, salt, and pepper to taste Salad: 4 cups arugula leaves torn 4 cups butter lettuce torn 2 nectarines, ripe and sliced (may use more) 1/3 cup walnuts, toasted 1/2 cup raspberries METHOD: In...Read More