#-salad-recipes

#-salad-recipes

Celeriac has been the ruiner of many a soup that I have been fed, overshadowing the taste of the other ingredients and dominating the flavour profile.

Chef Aarón Sánchez stated, "It's actually something that's super inaccurate ... I think it's the destruction of humanity," referring to fried tortilla bowls and their lack of authenticity.

To transform a cheeseburger into a quesadilla, simply swap the burger bun for a flour tortilla, resulting in a crispy, cheesy delight.

If you're cold, your outdoor plants probably are too - and it's time to bring those tender leafy greens indoors. Wintertime container gardening can be a satisfying, cost-effective way to incorporate more leafy green veggies into your daily diet, and few fast-growing veggies are as suited to the task as arugula. These seeds grow happily in your kitchen, thriving in countertop gardens and shallow pots even when the annual chill sets in.

I've been getting requests for a blue cheese dressing recipe ever since I shared these buffalo cauliflower wings a few years ago. After testing and tweaking this one with various ratios of mayo, buttermilk, and sour cream, I'm happy to report that it works perfectly as a dip for wings or veggies. With a little more buttermilk (or regular milk) stirred in, it becomes a flavorful, pourable salad dressing too.

Greek salads are incredibly underrated, whether you're making them at home for yourself or ordering one from your favorite local Greek spot alongside your favorite Greek dishes. A Greek-style salad is usually packed with fresh ingredients - think lettuce, red onion, Kalamata olives, cucumbers, a basic vinaigrette - and topped with the one ingredient that makes Greek salad, well, Greek salad: feta cheese. It's fatty, milky, salty, and flavorful, elevating the entire mouthfeel and giving you reason to order yours with extra on top.

There's something about those heads of butter lettuce at the store or spring farmer's market: the bright green always looks so enticing! I'm one of those people who can't resist buying them, even if I don't have a plan yet. So here's a simple recipe I created to make it taste amazing: my butter lettuce salad!

Dynamic duo beans and greens come together again in this pantry-friendly soup. Toasted garlic, tomato paste, and smoked paprika boost store-bought vegetable stock (use a base like Better Than Bouillon for superior potency) into a rich broth. Chickpeas and Swiss chard hang on to their texture in the brew, but use whichever white beans and hearty greens speak to you.

If you're trying to increase the presence of veggie-packed salads in your life but feel held back, it could be your dressing that's making you feel iffy. Bottled salad dressings are usually loaded with preservatives, saturated fat, sugar, and salt, turning a healthy midday meal into a processed food nightmare. That's why the secret to fresh, healthy, and downright-delicious salad comes down to one thing: a great homemade dressing.

This crucial one-two step not only alters kale's texture but also causes the assertively bitter compounds to release, so when you eat it, the bitterness is milder and you get more of an earthy flavor. "The second rinse and massaging make a huge difference," says nutrition-based private holistic chef Jane Olivia. "Massaging kale breaks down the tough cellulose fibers, which softens the leaves and reduces bitterness," she explains. "It transforms kale from something chewy and aggressive into something tender and slightly sweet."

I'm not much of a cook. I can throw together a few things for breakfast, sure. I can make a sandwich. Beyond that, I stick with what I know. And that means mostly easy Mexican dishes for breakfast, lunch and dinner for a guy on the go. One thing I do know really well is how to trim, chop and combine greens and fruit to make a banging Mexican-style green juice.

These Middle Eastern chickpea balls are so meaty and satisfying, I feel like I could eat them every day! One of my favorite ideas for how to eat them is this falafel salad. Make a batch of my baked falafel, then layer them with crunchy veggies and top with a creamy, zingy tahini dressing. You can also use purchased frozen falafel, or even repurpose takeout leftovers! This one is a massive hit with my family.