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

Hi Nikipedia, For lunch it could stand on its own but for dinner I'd serve something else along with it. Check out these two recipes:



Asian Cucumber, Celery, and Avocado Salad

It's a good question -- it does seem like a lot -- but yes it is correct.

Serious Salads: Springtime Carrot, Pea, and Mint Salad

It would probably keep a few days in the fridge.

Asian Slaw with Ginger Peanut Dressing

Zach - It's fine to prep the vegetables and toss them together the day before, but I'd wait to add the dressing until the last minute. The slaw holds up well if you have leftovers, but it's definitely best on the day it's made.

Bill - No need to salt or dry the cabbage.

Roasted Brussels Sprouts with Bacon, Pecans and Maple-Balsamic Vinaigrette

Yes, the bits on the foil will burn.

Serious Salads: Asian Chicken Noodle Salad with Ginger-Peanut Dressing

Hi all, It's Jennifer. I'm so glad you all enjoyed the recipe! Just wanted to add a note about the dressing in response to some of the comments. The dressing will definitely taste acidic and a bit salty before you toss it with the noodles. Pasta and grain salad dressings are generally more intense than standard salad dressings because noodles and grains dull the flavors significantly. It's perfectly fine to add more sweetness to suit your taste, but definitely toss the salad first before adjusting the ingredients.