Couscous Salad With Dates And Almonds
Bring 2 cups water and 1/2 teaspoon salt to boil in medium saucepan. Add couscous; stir 30 seconds. Remove from heat. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool. Whisk olive oil, lemon juice, lemon peel, and cardamom to…
Crab, Grapefruit & Avocado Salad
For a change of pace, try making this salad with cooked shrimp or shredded cooked chicken in place of crabmeat.
Curried Millet, Shiitake and Corn Salad
A great tasting dish to serve for lunch or dinner.
Dried Plum Waldorf Salad
In medium bowl, combine mayonnaise and orange juice; add apples, turkey, dried plums, celery and walnuts, tossing to coat. Chill in refrigerator; serve on lettuce, if desired. Tip: - To toast walnuts, arrange in even layer on baking sheet. Bake in…
Easy Three-Bean Salad
This is perfect for packing into lunches or served with hot or cold meals.
Fava, Sweet Pea, and Sugar Snap Salad
Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender. Remove beans and snap peas with a slotted spoon. Plunge beans and snap peas into ice water; drain. Remove tough outer skins from beans; discard skins. Combine…
Fennel Slaw
Make dressing: Toast fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind fennel and anise seeds in grinder. Whisk together ground seeds and remaining dressing ingredients…
Fennel, Grapefruit and Prosciutto Salad
Finely chop pine nuts and in a small heavy skillet cook in oil over moderate heat, stirring occasionally, until golden. Remove skillet from heat and whisk in vinegar and mustard. With a sharp knife cut peel and pith from grapefruit and cut grapefruit…
Fiddlehead, Tomato, Feta and Herb Salad
1. Blanch fiddleheads for 10 minutes in boiling water to which is added 30 g (2 tbsp) of coarse salt and 5 g (1 tsp) of baking soda. Cool in ice water and drain well. 2. In a bowl, combine fiddleheads, tomatoes, feta and olives. 3. Whisk together…
Fiddlehead, Tomato, Feta and Herb Salad
1. Blanch fiddleheads for 10 minutes in boiling water to which is added 30 g (2 tbsp) of coarse salt and 5 g (1 tsp) of baking soda. Cool in ice water and drain well. 2. In a bowl, combine fiddleheads, tomatoes, feta and olives. 3. Whisk together…