This Spicy Black Eyed Pea Salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. If you would like this salad a little less spicy then just use 1 jalapeño pepper.
When Enrico Caruso sang with the Met in Seattle in 1904, he ate the kitchen out of the chef’s sensational salad, Crab Louis. Succulent Dungeness crab is rarely found off the West Coast, but this old favorite is just as good with Maryland blue crab or the almost equally scarce Florida Stone crab.
Hands down Green Papaya Salad is one of my all time favorite salads. Green papayas can be hard to find, but most Asian markets should have them.
Full-flavored favas are, to my mind, beans at their best. They’re softer and richer than lima beans and have a grainier texture. They have a strong, herb taste with just a hint of pepper, which makes a perfect Fava Bean & Red Pepper Salad.
This spring salad calls on seasonal all-stars asparagus and strawberries for a satisfying salad. The blended avocado results in a smooth and creamy dressing for such a wonderful salad.
It must be my Czech upbringing, but I absolutely love beets. If you love beets like I do then give my Watercress & Beet Salad a try for dinner tonight.
This chickpea salad is a nice change from a green salad.. I typically make a green salad to go with dinner each night and sometimes like to change it up a bit. Make sure to choose tomatoes that are firm rather than overripe for this recipe.
Kidney beans are full of protein and fiber and make a wonderful base for a side dish. If you don’t have red kidney beans then use whatever beans you do have. I’ll bet this dish would be great with chickpeas.
Growing up Czech, pickled herring was a big part of our diet. My mother even used to eat it right out of the jar. My Herring Salad in Cream Sauce is an excellent little dish that’s perfect for all seasons.
Peeling fingerling potatoes is time consuming, but well worth the trouble. They get nice and crisp when roasting. Serve potatoes warm and they soak up the tangy, creamy dressing.
