Course: Salads

Citrus Salad with Feta, Onion and Mint

This is a fantastic salad, wonderful to make when plump, juicy citrus is rolling in from Florida and California during the winter months. Combined with salty feta, piquant onion, and refreshing mint, this salad brings sunshine to your table even when snow is piled high outside—or not. Citrus Salad with Feta, Onion and Mint 1/2 […]

Fennel and Celery Salad with Parmesan

Fennel and celery are wonderfully complementary in this crunchy, unusual salad that is seasoned with orange juice, black pepper, and Parmesan or Asiago cheese. Fennel and Celery Salad with Parmesan 3 medium fennel bulbs, (trimmed, some leaves reserved) 6 celery stalks, (trimmed, some leaves reserved) 1/4 cup extra virgin olive oil 3 tbsp orange juice […]

Parsley Salad with Olives and Capers

We usually don’t think about building a salad around parsley unless it is tabbouleh, but with this dish, you’ll never think of it as just a tired old herb again. This robust salad has thoroughly Mediterranean ingredients—oil-cured black olives, garlic, capers, anchovies, olive oil, lemon juice, and Pecorino Romano cheese—and it is fantastically delicious. Flat-leaf […]

Pickled Mixed Vegetable Salad

This salad is a terrific way to use up all sorts of vegetables that tend to pile up in the lush days of late summer. You can substitute yellow or any young summer squash for the zucchini, or use cucumber, thinly sliced carrots or okra, broccoli, and even Asian eggplant rounds in place of some […]

Raw Kale Salad

Raw kale may not sound the most appetizing for a salad, but when finely chopped and tossed with red onion, carrots, green beans, and a zingy dressing made with balsamic vinegar, brown sugar, mustard, garlic, and curry, its prickly character changes for the better. This makes an unusual, less fattening alternative to the typical creamy coleslaw. […]

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