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By
Brigit Legere Binns
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Recipe for Grapefruit, Jicama and Avocado Salad. This unique elegant salad takes just 20 minutes to make, start to finsih. |
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By
The Culinary Institute of America
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Recipe for Tomato, Avocado and Roasted Corn Salad with Chipotle Sherry Vinaigrette. If you have the grill going, you can cook the corn on the grill instead of in the oven. |
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By
The Culinary Institute of America
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Recipe for Chilled Asparagus with Mustard Herb Vinaigrette. This recipe, from the Culinary Institute of America, makes great picnic or brown bag lunch fare. |
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By
Kris Rudolph
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Recipe for Orange, Papaya, and Avocado Salad. This tasty salad combines colorful fruits and vegetables, accented with the crunchiness of jicama and pomegranate seeds. |
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By
Anissa Helou
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Recipe for Feta Cheese Salad or Cingene Pilavi. This Turkish dish is named after gypsies because of their predilection for raw food. |
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By
Janet E. Taylor
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Recipe for Lemon Vinaigrette Green Bean and Yam Salad. This is a beautifully colored “potato salad” with outstanding flavor that is delicious hot or cold. |
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By
Cheri Sicard
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Recipe for Belgian Endive, Blue Cheese and Pear Salad |
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By
Cheri Sicard
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Recipe for Grilled Vegetable Salad With Goat Cheese |
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By
Linda Ziedrich
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Recipe for English Pub-Style Pickled Onions. This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. |
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By
Linda Ziedrich
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Recipe for Pickled Asparagus. This pickle is so much the rage now that you can even buy it in warehouse stores. But you can save money by making your own, even if you don't have an asparagus patch. |
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