A little inspiration for your next meal
From everyday comforts to something new. Make something delicious.
A bright, parsley-forward Lebanese-style salad with finely chopped tomatoes, fresh mint, a small amount of tender bulgur and a lemon-olive oil dressing. The herbs remain the main ingredient, giving every spoonful a fresh, leafy texture rather than turning the dish into a grain salad. Makes four generous side portions.
Crisp shredded green papaya, tomatoes and long beans lightly pounded with garlic and chili, then coated in a lively lime, fish sauce and palm sugar dressing. Roasted peanuts and dried shrimp bring crunch and savory depth. This Thai-style version is made in two small batches so the papaya is bruised just enough to take up the dressing without becoming limp.
Juicy apples and grapes, crisp celery and lightly toasted walnuts folded through a simple lemon-mayonnaise dressing. Served on tender lettuce leaves, this creamy, crunchy Waldorf-style salad offers a fresh contrast of sweet fruit and savory dressing. Makes four side portions or light starters.
Juicy tomatoes, crunchy cucumber, green pepper, red onion and Kalamata olives dressed with olive oil, red wine vinegar and oregano. Thick pieces of feta finish this colorful Greek-style village salad, made without lettuce so the ripe vegetables remain the focus.
Crisp romaine, golden garlic croutons and plenty of Parmesan tossed with a creamy lemon-anchovy dressing. A small amount of mayonnaise makes the dressing easy to whisk together without handling raw egg. Serve this savory, crunchy salad as four generous starters or side dishes.
Ripe tomato slices layered with soft fresh mozzarella, fragrant basil and a light drizzle of extra-virgin olive oil. This simple Caprese salad relies on careful seasoning and well-drained cheese rather than a heavy dressing, making a fresh appetizer or side for four.
A generous main-course salad with juicy pan-cooked chicken, crisp bacon, hard-boiled eggs, avocado, tomatoes and blue cheese over romaine. A tangy red wine vinaigrette balances the rich toppings, which are arranged in colorful rows before serving.
A bistro-style Niçoise salad with flaky tuna, tender potatoes, crisp green beans, hard-boiled eggs, tomatoes and briny olives. A Dijon and red wine vinaigrette brings the separate components together for a colorful, substantial lunch or light dinner.