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cooking.nytimes.com
This tart, refreshing salad was originally proposed as a pairing for asado negro, a Venezuelan holiday roast beef that is simmered in dark caramel However, go ahead and pair this with any hearty main course and you’ll enjoy a wonderfully balanced meal.
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I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on rye bread with slices of tomato and leaves of lettuce. I made this for my husband's lunch the other day, and he wanted them again for dinner that night!
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Zucchini noodles with cabbage, carrots, red bell pepper, green onions, tossed with a sesame rice vinegar dressing. Light, fresh, and easy!
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Ed didn't want me sharing his recipe, but here it is! You won't believe how simple it is - and its delicious!
Ingredients: peas, mushroom, hot pepper sauce
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Summertime is the right time for cucumber and tomato salad. This one is dressed with a basic homemade salad dressing.
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Tangy lemons and capers liven up vegetables for a quick, healthy side dish.
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Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish. I use light mayo and sour cream to keep it healthy. Serve on lightly toasted wheat rolls with lettuce and tomato.
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You can also use arugula, frisee, or Bibb lettuce. Adjust the amount of dressing to taste.
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Tomatoes at the peak of their season, creamy burrata cheese, and a crunchy crumb, mushroom, and almond mixture--a delicious summer treat.
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This hassle-free three-bean salad uses crisp vegetables, a variety of beans, and a homemade vinaigrette dressing.
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Asparagus, red potatoes, and canned artichokes are dressed simply with a Dijon-mustard sauce in this terrific salad recipe.
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Dried cherry and farro salad with toasted walnuts is tossed in a sweet vinaigrette, creating a refreshing and hearty salad.