The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together.
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A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette.
Colorful citrus is finished with turns of black pepper and a shower of salty feta and fresh mint.
A hearty salad of roasted carrots flavored with cumin and chilies, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds.
Roasted green beans are swathed in balsamic vinaigrette and stippled with hazelnuts and crumbled blue cheese.
Oven-roasted tomatoes get sweetness and depth from maple syrup and balsamic vinegar in this winter-friendly twist on traditional caprese salad.
An easy Asian-inspired salad of hearty greens dressed in a sesame dressing.
Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint and feta.
As we move into the heart of summer and plump, juicy tomatoes begin to ripen on the vine, I start to crave panzanella. The simple, rustic salad from central Italy is made with stale bread and ripe tomatoes, epitomizing the classic Italian tradition of using leftover ingredients to create an amazing dish.
Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats.
This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits.
Cucumbers and celery, intensely flavored with garlic, ginger, and lime juice, are served on top of sliced avocado.
If fattoush salad is not in your regular culinary vocabulary, add it in now. This Mediterranean bread salad is crunchy, fresh, colorful, and, like most good Mediterranean foods, stunningly good in its simplicity. Lucky you, this lunch hour!
This Vietnamese-inspired rice noodle salad combines cabbage, tofu and peanuts with a hot-sour-salty-sweet dressing of fish sauce, lime juice, garlic and sugar.
Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika, and cumin—an unusual but delicious combination.
This salad of white rice, raisins, pine nuts, and scallions from Rebecca Lang's Around the Southern Table may look a bit one-dimensional at first, but Lang's version is more than just a simple grain salad. The potent mixture of a lemon's zest and its juice whisked together with a touch of orange juice and a drizzle of sweet and tangy white balsamic soaks effortlessly into the hot rice, plumps the raisins, and tempers the bite of the scallions.
A refreshing hot, sweet, and sour Thai-style salad with jicama and pomelo.
Fingerling potatoes in a sweet-tart vinaigrette made extra-creamy with the addition of potato cooking liquid and mashed yukon golds. Creamy, delicious, and 100% vegan.
Bulgur is an ancient Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and crushed (or cracked). Chewy and nutty-tasting, it's high in fiber, protein, and nutrients.
Finally: a salad that holds its own with no need for dressing. Oranges and grilled lemon brighten up grilled escarole, adding enough acidity and flavor that you don't need to pour on dressing to add taste. A one-container salad that won't contain any sad, soggy lettuce.