All good Southerners and their friends know that the secret to a prosperous New Year is to eat black eyed peas on New Year’s Day! But, I just don’t make this salad for New Year’s Day. I’m taking this dish to a Christmas party and I’m certain that it will be one of the first things that will go quickly.
I like to take advantage of tasty autumn apples by making a healthy salad that consists of kale, Honeycrisp apples, hazelnuts, dried cranberries, and a light homemade dressing. Apart from their appetizing crunch, Honeycrisp apples have a clean and sweet flavor. They are a mixture of sweet and tart that creates a unique and flavorful apple. As an added bonus, Honeycrisp apples have a longer shelf life, if stored properly.
I’ve been making this slaw for many years and it’s safe to say that it is a firm favorite. Prepared with lots of fresh ingredients and tossed with a thick Asian dressing it’s packed with flavor and delivers a satisfying crunch. Make a big batch and keep it in the fridge for lunches.
I tend to eat quite a bit lighter during the summer months and fresh fruits and vegetables make it possible. This salad is excellent for summer BBQs.
This herbaceous salad dressing was invented in San Francisco in 1923. Perfect with crisp romaine lettuce, it’s also delicious spooned over poached salmon or chicken.
The contrast of the sweetness of the potatoes paired with the feta makes for a knockout combination. Serve this side salad for your weekend outdoor barbeques.
I like to make this refreshing salad to accompany chicken or grilled seafood.
I love this traditional Mediterranean appetizer of fresh caprese salad with mozzarella, tomatoes, basil, and pesto. This salad makes for a nice light lunch or as a side salad for dinner.
This delicious fresh lettuce salad with grilled zucchini, corn and soft goat cheese makes a great side dish. Juicy corn kernels and tender zucchini are dressed in a tangy lemon basil vinaigrette. To make this salad vegan just leave out the goat cheese.
I love to serve this bright and crunchy salad as a side dish for grilled steak, piled onto a fish taco, or as a topper for a chicken sandwich.
