The robust flavor of chopped kale stands up to the tart Caesar dressing. Serve as a first course or as a side salad with grilled chicken, beef, or lamb.
This is a great weeknight meal! Healthy, hearty, and delicious!!
Cucumbers are so refreshing and as a salad compliment most meals. Soy sauce and rice vinegar give it a welcoming Asian flair.
My Tuscan Bread Salad is perfect as a side or main meal. Feel free to add or substitute ingredients, as your heart desires. If you are serving this as a main dish then I suggest you add a bit of protein such as chicken or tofu.
Serve this dish either cold or at room temperature. Make sure not to overcook the asparagus. You’ll want the asparagus to be fork tender and firm.
I grill romaine so it makes sense to me to grill radicchio. The slight char from the grill is excellent with radicchio’s bitterness. The radicchio softens and wilts from the heat, taking on a bit of smoke flavor. You may also use a heavy grill pan on your stovetop. Use the grilled radicchio as a simple salad topped with this Creamy Anchovy Dressing.
In Tiny New York Kitchen’s spirit of “Work With What You Got” I decided to create this salad with things I had in my refrigerator and pantry. The result was outstanding. You can serve this as a main or side salad.
Looking for a perfect summer salad? This watermelon salad is refreshing, sweet, salty, herbal, and tangy. It’s the perfect end to a hot summer day.
I lived in the Pacific Northwest for many years and grew to like the taste of smoked salmon. If you’re trying to lighten up a bit this is a nice and flavorful salad. The beauty of this salad is that you may use any type of salad greens that you want.
Lima Bean Salad
I love this salad. You can eat it alone or mixed in with leafy salad greens.
INGREDIENTS
1/2 Pound Lima Beans
1/2 Cup Chopped Red Onions
1 Chopped Medium Cucumber
1/2 Cup Chopped Red Bell Peppers
1/4 Cup Chopped Green & Black Pitted Olives
1 Tablespoon Balsamic Vinegar
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Soak and drain beans. Gently cook beans in 4 cups water until tender. Add more hot water if necessary. Drain. Toss beans in a medium-size bowl with onions, cucumbers, red bell pepper, olives, balsamic vinegar, olive oil, kosher salt, and pepper. Cover with plastic wrap and chill in fridge for at least 1 hour. Remove from fridge when ready to serve. Serve on salad greens if desired. Serves 4
© Victoria Hart Glavin
