Summertime salads are straight-forward. Cooks just pick up what looks good at the farmer's market, chop some vegetables, and toss them into a bowl with a simple dressing.
"Whatever grows together, goes together," someone told us this summer. In the warmer months, that line is right on: tender wild asparagus shows up alongside ramps and the first tender lettuce leaves, sweet corn meets up with perfect tomatoes and crunchy cukes.
In the winter, cooks can't be so carefree. Winter salads take a bit of planning and recipes can be especially helpful. We're wondering what salads you're spinning right now. Share some eat-your-veggies inspiration in the comments.
Sara Kate suggests Beet Box salad. This recipe was inspired by Little Giant, a restaurant on Manhattan's Lower East Side
Over the weekend I made a salad with mixed baby greens, pomegranate, pistachios, dressed with olive oil and Trader Joe's California Grapefruit Vinegar. (TJ's grapefruit is excellent and just $1.99!). I served it with goat cheese medallions rolled in chopped dried cherries. And I can't wait to make the Bulgur, Celery and Pomegranate Salad from 101cookbooks, as seen in the picture at the top of this post.
Need more salad inspiration? Oprah magazine has a stash of salad recipes for all seasons.
(photo: Heidi Swanson, 101cookbooks.com)