This salad combines the sweetness of fresh figs, the creamy richness of Gorgonzola, and the peppery kick of arugula, resulting in a stunning dish that will elevate any light lunch or summer gathering. With its easy preparation and make-ahead potential, it’s an ideal choice for hassle-free summer entertaining. The beauty of this salad lies in...Read More

This summer pasta salad is absolutely delicious with its bright and zesty flavor! It’s the perfect salad to serve at a casual dinner party, barbecue, or beach picnic. INGREDIENTS: Dressing 1/2 cup plain Greek yogurt or sour cream 1/4 cup fresh lime juice Zest of one lime 1/4 cup cilantro, roughly chopped 2 garlic cloves...Read More

INGREDIENTS: 1 cup sour cream 1/2 cup cultured buttermilk 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon granulated garlic 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon fresh cracked pepper 5-6 ounces blue cheese, and more if desired METHOD: In the jar of a blender or food processor...Read More

This is one of my favorite slaws to serve at summer barbecues with grilled hamburgers or pulled pork sandwiches. It’s festive, colorful, and a nice change from the “run of the mill” coleslaw. INGREDIENTS: Salad 1 small head (1½ pounds) red or green cabbage (or a mixture of both), shredded 6 carrots, cut into shreds...Read More

An elegant, show-stopper salad perfect for holiday dinners! INGREDIENTS: Pomegranate Orange Vinaigrette 2 1/2 cups pomegranate juice 1 1/2 cups orange juice 1 large shallot finely diced 1/2 cup raw, organic honey 1/2 tablespoon Dijon mustard 1/2 tablespoon red wine vinegar 1 3/4 cups blended oil (light olive oil blended with vegetable oil)   Freshly...Read More

I like celeriac for its deep earthy flavor and pleasantly toothsome character. Apples seem made to go with it – the crunch and bright flavors are the perfect complement. This is a salad that is easy to expand upon. You can add ingredients to the salad itself, such as adding green, raisins, or nuts. Or,...Read More

Sweet tangy apples, crisp fennel, and crunchy Belgian endive make a light salad that perfectly complements rich fall foods. INGREDIENTS: Vinaigrette 2 tablespoons minced shallot
 1 tablespoon white wine vinegar
 1 teaspoon sugar or honey 1 1/2 teaspoons kosher salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons extra virgin olive oil Salad 1 large...Read More

These delectable blue cheese “cakes” puff up like light miniature soufflés while baking and settle back into the ramekin as they cool. Serve on a bed of lightly dressed baby greens with a generous dollop of the sweet, tangy onion pear relish for a light luncheon or as an appetizer. INGREDIENTS: 1 3/4 lb. cream...Read More

This is a substantial salad that is good when it is hot. Lavender is fun to use in savory dishes and goes well with fennel. The meaty blandness of the beans and the vinegar of the dressings keep the lavender from being too much. The lavender should come across as a piece of pleasing music...Read More

INGREDIENTS: Salad 1 Asian pear, peeled and cut into medium dice 3 cups mixed baby greens 1⁄3 cup crumbled blue cheese 1/3 cup toasted walnuts, coarsely chopped* Dressing 3 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard 1 1/2 tablespoons apple cider vinegar 1 teaspoon honey Salt and pepper to taste 2 shallots, finely...Read More