Pear and Pomegranate Salad
A fall and winter favorite--I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Tropical Turkey Salad
A tropical twist on the Waldorf Salad! Turkey breast and pineapple are tossed with crisp celery, red bell pepper, and green onion, finished with a creamy curried mango dressing.
Fennel and Watercress Salad
This salad would be a welcome addition to any Thanksgiving or Christmas dinner table.
Spinach Salad with Warm Bacon-Mustard Dressing
A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
All Kale Caesar
This kale salad recipe is very quick and simple. Pour remaining dressing into a container, cover, and refrigerate up to 2 weeks.
Delicious Broccoli Cranberry Salad
Easy-to-make, super healthy salad. Perfect for picnics, parties, and family meals. The cranberries give it an extra tang. A real crowd pleaser!
Chef John's Green Goddess Dressing
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Judy's Strawberry Pretzel Salad
This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.
Spinach and Persimmon Salad with Goat Cheese and Pomegranate
I love how the sweet persimmon balances out the tartness that you get from the pomegranate arils and creamy goat cheese. Top that with the crunch of sliced almonds, and you have the perfect fall salad.
Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette
Had this salad at a restaurant in Minneapolis and had to make it the second I got home. It takes a bit of prep work, but definitely worth it!