Warm, gooey goat cheese is not an overrated snack, and in fact, makes eating a salad seem so much more appealing. (Well, to me at least.) And when you pair the crunchy, melty nuggets with buttery pecans and bright greens, tossed in a thick walnut vinaigrette...then salad nirvana awaits.
Nine times out of ten, when you see fennel salad on a restaurant menu, it is simply shaved with lemon, olive oil and Parmesan cheese — a classic, foolproof combination to be sure, but if I'm going to pay $9 for a side salad, it had better not be something I can make perfectly well at home on a Wednesday night. So when I spotted an unusual fennel salad with roasted tomatoes, pistachios and cream on the menu of Seattle's The Walrus and the Carpenter, I knew I had to order it. And once I tasted it, I knew I had to make a version of my own.
Quinoa and black beans are pillars of our pantry. In summer we toss them into a satisfying, protein-packed salad with ripe tomatoes. In winter, however, we replace the tomatoes with something just as refreshing yet more seasonally appropriate: vibrant, juicy oranges.
It's a new year, and we're all back to the races — school, work, the daily routine. So, what's for lunch? Lunch has become important again, now that leisurely holiday brunches and Christmas cookies are behind us. Are you freshly resolved to pack a homemade lunch every day? Are you trying to eat more vegetables and whole grains? Let us help you.
In my small Alabama hometown, a restaurant lives and dies by its chicken salad recipe. Heaven help the one that decides not to include the Southern staple on its menu. For the local "ladies who lunch" crowd, it is practically a food group, and it should not to be taken lightly.
In my recent pantry reorganization, I found a bag of wheat berries I'd been meaning to use. A simple salad with some winter citrus and salty feta seemed like a good idea, and it all turned out very tasty. Light yet satisfying, this makes a perfect lunch or dinner side salad this time of year.
Light yet satisfying, grain salads are the perfect meal to eat while recovering from a month of heavy holiday food. They are also very adaptable, incorporating the hardy vegetables and warm flavors of winter as easily as the bright, fresh flavors of summer. These eight recipes mix whole grains like farro, brown rice and quinoa with the fruit and vegetable stars of winter, including Cara Cara oranges, maple roasted acorn squash and golden beets.
We've finally composted or given away the last of the Christmas cookies and frozen any remaining leftovers. I'm sure you can relate to the fact that the past few weeks have brought about many heavy meals and more sweets than we usually eat. To lighten up, I've dusted off the juicer and am vowing to make salads for lunch for the next few weeks. We have our go-to salad of farmers' market lettuces, goat cheese, and a lemony vinaigrette. But it's nice to mix things up for the New Year, and move beyond our tried-and true favorites.
While I love feasting during the holidays, I always find myself in need of a reset when the New Year rolls around. You probably know what I'm talking about: more salads, less heavy starches; more water, less alcohol. This bright, zingy winter salad is exactly what I'm in the mood for right now.
The basic ingredients for this cheerful salad are easy to find, but lend themselves to an upgrade. Perfect citrus fruit is plentiful and affordable during winter, so mix in some of the more exotic specimens you've been tempted to try.