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.
I really like to make this Mediterranean Bean Salad and keep it on hand for both weeknight and weekend meals. It’s fast, easy, fresh, and pairs well with any grilled or roasted meat. If you want to make this salad vegan then just leave out the feta cheese.
I like how buttermilk and sour cream give this dressing a zesty tang, but the creamy texture tames the pleasant bitterness of the greens. This simple salad is a delicious compliment to a weekend meal.