Herbed-Farro Salad with Walnuts, Feta and Spinach

Farro, also known as emmer wheat, is another ancient grain getting a lot of attention. It’s the most common variety of wheat in Italy and when cooked, has a soft but crunchy texture. If purchased semi-pearled, it cooks in about 30 minutes. For this recipe, I used a parboiled farro from Trader Joe’s, which cut…

Mid-March Garden Lettuce Surrounded by Snow

Thank you to my husband, who is a fabulous gardener, I’m enjoying a mid-March, fresh from the garden, lettuce salad! He starts the lettuce at the end of February, in raised beds, under plastic covers. He uses a special wax-infused hinge that opens the covers when the temperature gets too hot inside the beds. This…

Kamut Salad with Arugula, Strawberries and Pistachios

Kamut, registered trademark of Khorasan wheat,  is my new favorite whole grain. I mentioned it in my Ancient Grain post and have been using it in all of my salads. Kamut is an organic, sweet, nutty, buttery tasting grain with a firm texture and crunch. It may be better tolerated by those with a wheat sensitivity but…

Rotisserie Chicken Salad with Tonnato Sauce

This recipe takes advantage of the convenience of store-bought rotisserie chicken but elevates it to a dinner party worthy dish. The star of this salad is the dressing (tonnato sauce) with its rich, vibrant flavors from tuna fish, anchovies, capers, fresh lemon juice and extra-virgin olive oil. You can also serve this sauce over pasta, grilled…

Wedge Salad with Avocado Green Goddess Dressing

Creamy salad dressings are not a top recommendation from most dietitians. Here’s an exception. By using an avocado, you have a smart substitute for mayonnaise because it provides a nutrient dense, creamy base for the dressing. The herbs pack another nutrient punch as well as contribute to the vibrant green hue. Ellie Krieger‘s recipe offers a…

Roasted Beet Root Salad with Creamy Feta Dressing

Gorgeous! I love the vibrant color of red beets but my kitchen looks like a crime scene after cooking, peeling and chopping them. One trick I learned to keep from staining my hands is to rub my hands with vegetable oil before working with beets. My favorite way to cook beets is to roast them….

The Caprese Salad (culinary simplicity at its finest)

It’s that time of year. When tomatoes are at their peak, mouth-watering juiciness, it’s time to make the Caprese salad. So simple yet flavors so perfectly matched. I would never even consider making this salad without vine-ripe garden tomatoes and sweet summer basil. Get yourself some fresh mozzarella and a high quality extra virgin olive…

Citrus-Herb Vinaigrette

Make a pledge to never buy bottled salad dressing again. Salad dressing is SO easy to make. It’s as simple as combining an acid (vinegar) and an oil (extra virgin olive oil is my preference). You can add some flavor boosters like Dijon mustard, chopped scallions or shallots and herbs. Play around with the type…

4th of July Salad with watermelon, feta cheese, blueberries and mint

Searching for a patriotic, light and healthy salad for your 4th of July picnic, look no further. Combining watermelon, blueberries, and feta cheese meets the color requirement and adding chopped fresh mint, red onion, a splash of olive oil, and lime juice rounds out the flavor. Happy 4th of July! Watermelon, Blueberries, Feta and Mint…

A 3 Minute Salad from the Salad Bar in the Fridge

It’s a busy morning and I’m rushing to get to work.  With salad bar ingredients already prepped in the refrigerator, it took me 3 minutes to assemble a salad (I timed myself).  I added chopped kale mix, garbanzo beans, beets, cucumbers, yellow peppers, hard-boiled egg, a rectangle of baked tofu, a small handful of chopped…