This salad is best served when the chickpeas are slightly warm or at room temperature.
This is the fresh relief every Thanksgiving menu needs. Greens, both tart and mild, with a few craisins and the simplest and most classic of dressings — solely good tasting oil and vinegar with some salt and pepper. Let all the other dishes on the table cry "Taste all my flavors!" This salad stands serene and elegant in its simplicity.
Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.
Although in Italy the seeds from these sunflowers are usually pressed for their oil, it seemed logical to us to pair them with farro, a nutritious hearty grain seen throughout that country.
A simple and elegant raw zucchini salad.
I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.
Place the ball of buffalo mozzarella on a plate and garnish with the tomato salad. Enjoy!
This is a perfect catch-all for your summertime produce surplus. Use it as a template: make the tofu and the dressing, and add or subtract any type of sweet and crunchy vegetables you prefer.
This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming.