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Entries tagged with '@vegetarian-salad'

Easy Fingerling Potato Salad with Creamy Dill Dressing

Serious Eats J. Kenji López-Alt 3 comments

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. More

Carrot and Rye Berry Salad with Celery, Cilantro, and Marcona Almonds

Serious Eats J. Kenji López-Alt 12 comments

A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette. More

Winter Citrus Salad With Black Pepper, Feta, and Mint

Serious Eats Jennifer Olvera Post a comment

Colorful citrus is finished with turns of black pepper and a shower of salty feta and fresh mint. More

Roasted Carrot Salad With Peanut-Sesame Mole

Serious Eats J. Kenji López-Alt 6 comments

A hearty salad of roasted carrots flavored with cumin and chilies, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds. More

Garlicky Oven-Roasted Green Bean Salad With Hazelnuts and Blue Cheese

Serious Eats Jennifer Olvera Post a comment

Roasted green beans are swathed in balsamic vinaigrette and stippled with hazelnuts and crumbled blue cheese. More

Oven-Roasted Tomato Caprese Salad

Serious Eats Jennifer Olvera 9 comments

Oven-roasted tomatoes get sweetness and depth from maple syrup and balsamic vinegar in this winter-friendly twist on traditional caprese salad. More

Bitter Greens Salad With Sesame Dressing

Serious Eats Shao Z. Post a comment

An easy Asian-inspired salad of hearty greens dressed in a sesame dressing. More

Persimmon and Arugula Salad with Pomegranate Seeds, Mint, and Feta

Serious Eats Jennifer Olvera 1 comment

Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint and feta. More

Panzanella with Artichokes, Black Olives, and Capers

Serious Eats Deborah Mele 5 comments

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. More

Green Salad with Pickled Mushrooms, Cucumbers, Onions, and Pecorino

Serious Eats J. Kenji López-Alt Post a comment

Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats. More

Black Bean, Corn, and Red Pepper Salad with Lime Cilantro Vinaigrette

Serious Eats Jennifer Segal 14 comments

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. More

Asian Cucumber, Celery, and Avocado Salad

Serious Eats Jennifer Segal 4 comments

Cucumbers and celery, intensely flavored with garlic, ginger, and lime juice, are served on top of sliced avocado. More

Make-Ahead Radish Fattoush Salad

Serious Eats Suzanne Lehrer 2 comments

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! More

Spicy Rice Noodle Salad with Cabbage and Tofu

Serious Eats Lauren Rothman 3 comments

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. More

Carrot and Chickpea Salad with Fried Almonds

Serious Eats Jennifer Segal 6 comments

Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika, and cumin—an unusual but delicious combination. More

Carolina Gold Rice Salad from 'Around the Southern Table'

Serious Eats Kate Williams Post a comment

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. More

Jicama and Pomelo Salad with Spicy Thai Dressing (Vegan)

Serious Eats J. Kenji López-Alt 4 comments

A refreshing hot, sweet, and sour Thai-style salad with jicama and pomelo. More

Creamy Fingerling Potato Salad (Vegan)

Serious Eats J. Kenji López-Alt 8 comments

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. More

Bulgur Salad with Apricots, Radicchio, Herbs and Walnuts

Serious Eats Jennifer Segal Post a comment

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. More

Make-Ahead Grilled Escarole Salad with Citrus, Squash and Ricotta

Serious Eats Suzanne Lehrer Post a comment

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. More

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