Best Salad Recipes | Gourmet Salad Recipes
Best Salad Recipes | Gourmet Salad Recipes
Tender mixed salad greens (mesclun) from the garden or farmers' market along with baby beets, crispy and salty prosciutto and a creamy dressing make this a fabulous salad recipe

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This Margherita pizza recipe is topped with tomatoes and fresh mozzarella. Add a salad on top of the pizza to make a pizz'alad. In this case the Margherita pizza is topped with arugula and basil tossed with a tangy balsamic vinaigrette

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This winter salad recipe stars radicchio, frisée, pomegranate seeds and walnuts. It's an elegant addition to your winter entertaining menus. Sprinkle with Gorgonzola or another creamy blue cheese for an added burst of flavor and richness

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This cool-weather salad recipe combines the best of winter's produce. I like the crisp, sweet, slightly creamy pear flavor contrasting with the Belgian endive and the toasted pecans. Any Italian blue cheese will do, but I am partial to Gorgonzola

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Here are two of my favorite main course salad recipes that have stood the test of time and remain classics on restaurant menus across the country -- the Chef's Salad and Seafood Louis Salad

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In this beautiful salad recipe I combine three different colors of beets, plus watermelon radish and pomegranate seeds. The radish adds a different type of crunch and hotness. The pomegranate seeds add sweetness and tang to the salad

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  • I'm a big fan of sweet and sour combinations with greens. Swiss chard has an especially mineral flavor, so I love to smooth out its rough spots with a flavor combo like maple and balsamic in this recipe, along with ginger

  • This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South

  • Nobody will miss the meat in this colorful, zesty and tasty vegetarian taco salad recipe. Plus, the rice and bean mixture can be made ahead and the salad quickly assembled at mealtime

  • My parents visited Sicily last fall and brought back a wonderful recipe to accompany any main dish at dinner. I've riffed on the combination of blood oranges, mint and red onion, and added my own spin. The results? Shockingly good in color and in flavor!

  • Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work

  • I think this Fruit and Nut Tabouli Salad recipe will appeal to many of you. It's quick, only requires some minor chopping, and is pretty enough to make you feel like you've created something great -- all in under a half an hour

  • This salad is a great way to put a new spin on asparagus. You'll be surprised by the taste of it raw; it's so fresh and crunchy. A simple vinaigrette is all you need to make the asparagus shine like it should. Try it as an appetizer or side dish

  • A quinoa and black bean salad makes an easy, wholesome lunch or a good side for supper. Gluten-free and vegetarian- and vegan-friendly, it's also an ideal dish to share at potlucks and other gatherings

  • This Classic Waldorf Salad recipe is a bite of the past but not without contemporary updates such as creme fraiche instead of sour cream and serving it inside a hollowed-out apple

  • In this recipe, a pungent garlicky dressing is infused into kale by massaging the greens and the dressing together with your hands. Any type of kale will work in this kale salad; just remember to remove the tough stems before you start

  • Combine uncooked barley with water, boil, cover and simmer until the liquid is absorbed and the grains are soft. From here, the possibilities are endless -- including this Barley Cranberry Salad

  • One of my favorite salad stars, however, is the fresh, creamy goat cheese sometimes labeled with its French term, chevre. As you'll see in my recipe for Goat Cheese Salad with Arugula and Radicchio

  • What is the perfect simple salad? Here are some guiding principles on making a quick salad. This will make enough side salad to feed 2 to 4 people

  • Try my Autumn Pear and Burrata Salad with Eiswein Vinaigrette recipe to help you savor burrata at its best. Then have fun coming up with your own variations, making this part of your own repertoire

  • The eggplant is tossed with olive oil and a touch of vinegar, smoked paprika and cumin, and roasted until soft and buttery. Then I toss it with chopped smoked, salted almonds, goat cheese, parsley and a touch of lemon

  • This is my take on the classic Thai salad yam neua, which is the dish I suggest to friends who are looking to escape from the usual pad thai rut. I use the meat as more of a garnish

  • This potato salad has green onions for savory, and red radish slices for crunch and color. I also call for a couple specialty ingredients: smoked olive oil and citrus ponzu

  • Farro, a nutty and sweet whole grain, makes for a deliciously light and filling salad at barbeques and picnics

  • Need a gluten-free, vegetarian recipe to bring to a picnic or barbecue? This brown rice salad is full of tasty bits of treasure

  • The dish is easy to make at home. So easy, in fact, you can serve it on the spur of the moment because it takes barely 15 minutes to prepare

  • I tasted this at The Napa Valley Grill in Los Angeles and thought it would be even better with a few changes

  • In this Flageolet Bean Salad recipe I play with Mediterranean flavors such as fennel, garlic, lemon and olive oil

  • Here's a salad version of America's favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing -- adding great tang and flavor along with extra vitamin C

  • You won't have to ask twice to get your kids to eat their veggies with this creamy salad side recipe

  • I'm happy to offer you a lighter and fresher approach to this classic combination. And it may also give you an insight into how to create and cook like a professional chef by looking closely at a recipe, taking it apart, and then putting it back together in a way that reflects your own tastes

  • This Provencal salad is said to originate in the city of Nice, France. The classic salade nicoise is made with tuna, but I prefer the lighter taste of chicken. A hearty combination of flavors, colors and textures makes this an excellent dish

  • On the hottest summer days, a refreshing and cool treat is hard to pass up. Thinly sliced, set on ice, and seasoned with a dash of basil, salt and pepper, this easy breezy cucumber salad is sure to be a hit at your table

  • It's like a garden in a bowl! Toss in-season and freshly sliced English cucumbers, Japanese Daikon radishes, red onions and a confetti of yellow, red and orange bell peppers with a refreshing lemon and olive oil vinaigrette

  • This Heirloom Tomatoes with Peaches and Burrata recipe is not your basic tomato, mozzarella and basil salad. It is a lot more interesting and might just be a conversation starter -- slightly rustic in presentation, full of bright colors and most of all it is Seriously Simple to assemble

  • Here's a salad that combines the best of winter's produce. I like the crisp, sweet, slightly creamy pear flavor contrasting with the Belgian endive and frisee and the toasted walnuts

  • I adore this zesty Mango Jicama Salad with Lime Dressing and Pepitas. It's a symphony of colors, textures and flavors that leave you refreshed and satisfied

  • Being able to toss together an almost instant meal using odds and ends of cooked foods is a great relief when you're tired or rushed. Soba noodles are perfect for such a situation. The buckwheat-based noodles are just as appealing served hot or cold and don't lose their flavor or texture if made in advance as is the case with this quick soba noodle salad recipe

  • A bold and bright enhancement to salads, this radicchio salad recipe pairs well with ginger and orange

  • This Chopped Grilled Chicken Mango Salad With Wonton Crisps offers a satisfying crunch but at a considerable savings. To whittle it down, we swapped the peanut-y dressing for a zesty vinaigrette. High in vitamin C and low in sodium, a ripe mango adds a lush dimension to any salad. Baked wontons also cut down on the overall fat

  • One of my all-time favorites is the West Indies Salad. It's the ultimate ladies lunch. The zesty crab salad was first concocted in Mobile, Ala. by chef Bill Bayley in 1947. For years the recipe remained a well-guarded secret until it was later outed in a Mobile Junior League cookbook

  • The recipe I share with you here is a Greek-style chopped vegetable salad featuring feta cheese and a tangy, creamy vinaigrette enriched with yogurt

  • Over the past decade, the popularity of the Mediterranean Diet has helped promote couscous as a healthy, whole-grain alternative to rice, potatoes and pasta. Part of the appeal is that the coarse grain cooks quickly, like rice, and its fluffy texture adds interest to salads like this Strawberry-Spinach Couscous Salad With Orange Vinaigrette

  • Grown for its deep green leaves as well as for its seed, which flavors oils, arugula is commonly served in a salad of mixed greens. Incidentally, argula -- also known as rocket, roquette, rugula and rucola -- was thought to have aphrodisiac qualities

  • Asparagus of any size is low in calories and high in antioxidants and folic acid, a nutrient that helps prevent birth defects. The following Orange Sesame Roasted Asparagus Salad recipe adds an Asian-style sesame oil dressing to highlight the light, fresh taste of this spring vegetable

  • Apricots are extremely rich in beta-carotene, which converts to vitamin A in the body -- important for vision. Vitamin C, potassium and fiber are typically plentiful in apricots too, though it depends on if and how the fruit is processed. Here's a healthy Apricot Pasta Salad Recipe

  • Here's a salad that's equally satisfying for a workday lunch or a weekend picnic. Light yet filling, it combines chewy, nutritious barley with two seasonal treats -- young green garlic and crisp sugar snap peas

  • One of the best examples of what I sometimes call the yin and yang of cooking is especially important at this time of year, as grilling season begins this Memorial Day weekend. And that is the need to complement a rich and robust main course with a light, healthy, and tasty side dish

  • This Radicchio and Orange Salad with Citrus-Champagne Vinaigrette is so pleasing. So next time you're at the market, don't let the cashier guilt you into buying red cabbage instead of radicchio. Just smile, pay the price, and then reward yourself with an unforgettable radicchio dish when you get home

  • Not sure what to do with the abundance of seasonal zucchini and summer squash on display at your local supermarket? Grill them! Then toss with black beans, quinoa and other fresh garden vegetables like bell peppers, onions and garlic to create a squash salad rich in iron, fiber and vitamins A and C

  • America's fascination with pasta salads has taken us a long way from the original macaroni salad. This vegetarian summer pasta salad is a welcome treat as the summer winds down. Fresh ripe tomatoes, fragrant fresh basil and mozzarella cheese are added to cooked pasta, an adaptation of the classic caprese salad

  • If you like, you can broil and peel the tomatoes before dicing them and adding them to the salad. For a bright red salad, use 3 or 4 broiled red peppers; blend them in a food processor along with eggplant to a chunky puree and then stir in the finely diced tomatoes. For a milder taste, omit the chilies.

  • If you like mixing sweet and salty, you'll love this summery watermelon and tomato salad. Seasonal watermelon cubes are a surprisingly tasty match to fresh tomatoes, red onions and basil. Feta cheese adds a salty kick

  • Years ago, while eating lunch at The Ivy Restaurant, a Hollywood celebrity hotspot, I noticed that most of the patrons had ordered a version of this grilled vegetable and shrimp salad. I tried it, and ever since it has been my summertime standby. This grilled vegetable and shrimp salad recipe is a satisfying main course for lunch or for dinner on a hot summer's night

  • Melon and prosciutto are an elegant pairing to include in your repertoire of summer dishes. The appetizer is as easy to assemble as it is stylish. Drape fine-quality prosciutto, which is ham that's salt-cured, air-dried and pressed, over the best-tasting melon, usually honeydew or cantaloupe. Add a lemon or lime wedge and savor the match

  • This nutrient-rich version of the Apple Waldorf Salad contains more apples (with the skin on for increased nutrients and fiber) and the latest superfood fruit: dried cherries. Dried tart cherries contain anthocyanins, which are powerful antioxidants

  • A salad is an ideal opportunity for experimenting with produce you don't generally use. Over the years I've been collecting ideas to keep our daily salads exciting. Here's three exciting salad recipes -- Colorful Chopped Salad with Papaya, Purslane and Walnuts; Almond-Topped Salad with Jicama, Peaches and Persian Cucumber; and Asparagus-Topped Dinner Salad with Snow Peas, Tomatoes and Walnuts

  • From the moment years ago when I first peeked inside a Chinese restaurant kitchen, I've been fascinated by chefs who can handle a wok expertly. I love watching as they cut up ingredients into small pieces that will cook quickly and uniformly; heat the big, curved metal pan; and then add the food and quickly stir, tossing it all around the interior of the pan.

  • Considering the dietary awareness that so many people understandably have these days, many are going to hear the same question: Can't you grill something healthy? This Grilled Chicken Breast and Watercress Salad is very satisfying combination for several reasons

  • What better salad could there than the classic Caesar? To go with my Caesar salad recipe, I'm also including my recipe for Garlic-Herb Bread

  • If the words 'good airline food' are seemingly contradictory, then you'll be surprised to learn that the following recipe had its beginnings on a long haul transatlantic flight. A glorious salad of smoked salmon, red grapefruit and fennel that I sampled up in the air was so good that I recreated it at home and share with you today

  • Spinach Salad with a warm vinaigrette is easy to prepare, and a perfect way to bring a taste of coming springtime to your table while it's still winter outside. Try this salad recipe soon, and you'll see why it was a favorite decades ago and why it still deserves to be one

  • When our parents lectured us to eat green, they pretty much meant eat more broccoli. Decades later, that same advice is bound to mean something entirely new. How our food is grown, raised, processed, packaged and transported affects the environment and ultimately our own health and wellbeing.

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  • This Quinoa Tabbouleh recipe transforms into a gluten-free version by substituting high-protein quinoa for bulgur. It gets a further flavor boost from feta cheese, chickpeas, fresh mint and lemon juice. I like to serve this as part of a mezze platter

  • Pasta salad is a particular favorite of mine, and this version -- with smoked gouda, roasted red peppers, and artichoke hearts -- is rich, creamy, and one of the best I've made yet. Not only is this salad easy, but it is jam-packed with flavor

  • In this farro salad recipe, sweet nectarines are paired with salty ricotta salata and the assertive grain in a creative combination that works beautifully

  • This version is simple and deliciously plain. A combination of low-fat mayo and sour cream lightens up the dressing, and whole-wheat elbow noodles, spinach and edamame add extra nutrients

  • A simple salad with some winter citrus and salty feta seemed like a good idea, and it all turned out very tasty. Light yet satisfying, this Wheat Berry Salad recipe makes a perfect lunch or dinner side salad this time of year

  • This Pear and Prosciutto Salad with Late-Harvest-Wine Vinaigrette recipe makes an ideal first course for a holiday meal, whether Christmas dinner or a New Year's Eve gathering. It highlights fresh pears

  • The salad itself is so simple -- just a handful of ingredients. The olives should be Castelvetrano olives, which are lighter and not so pungent. Use the sweetest, richest balsamic you can for the dressing

  • The rich, zesty vinaigrette in this Greek Salad recipe gets great authentic flavor from the fresh oregano, and is further enhanced by the fresh mint and parsley

  • Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the simplest salad possible

  • Part of the beauty of this recipe is that the prep is in your kitchen while the fire heats up outside. Then, you just pop outside to brown the fish briefly on all sides on the grill

  • When summertime's heat begins to drag you down, no main course does a better job of making you feel refreshed and lightened than a main course salad. One of my favorite summer main course salads is Crab Louie

  • Frisee and radicchio are both assertive, slightly bitter greens that add color and texture to any salad. Match them with mellower-flavored greens, such as red leaf lettuce, baby spinach or even Boston lettuce

  • This soba noodle salad features seasonal gifts like tender asparagus and peppery radishes, watercress and chives. This one-dish vegetarian meal both satisfies and enlivens the palate

  • In this recipe, you'll find whole grain farro as the base of a tasty tangle of flavorsome vegetables, chickpeas and salami. This dish can be served warm or chilled

  • This Farmer's Autumn Harvest Chicken Salad is one of the best and easiest chicken salads you will ever make. Serve salad by itself or with crackers, or use a hearty bread to make sandwiches

  • Looking for a make-ahead lunch for your lunchbox this week? Want something easy, healthy and filling? Look no further than this lentil salad, full of crisp and colorful bell pepper and onions, with nutty toasted walnuts and fragrant herbs

  • This combination gives you multiple satisfying treats in one tidy meal. What wonderful contrasts they offer, too: hot and cold; smooth, soft, crispy, and crunchy; robust and delicate; savory, tangy, and even sweet; and so on, depending on the choices both cook and eater make

  • Shrimp lend low-fat protein to a flavorful blend of fresh seasonal greens, zesty goat cheese, rich heirloom tomatoes and creamy buttermilk dressing

  • The combination in the following Roasted Beet Salad recipe is so delicious that it's likely to become a regular on your home menu while the warm days linger -- and then continue as a favorite through fall and into winter, whenever beets are in season

  • This savory, earthy salad -- with just a hint of sweetness from the apple -- features unique ingredients that are sure to impress at large parties and family gatherings

  • I'm including two of my favorite salad recipes here to get your started. Try one, and have fun composing your own fresh salads throughout the spring and summer

  • This Farmers Market Nicoise Salad is a beautiful addition to any table, making a beautiful centerpiece for a stunning

  • One of the pleasures of summer cooking is planning meals around what you find at a local farmers market. Gone are the days of cheesy casseroles and braised meats or stews -- summer's all about celebrating fresh, colorful produce. And this Summer Corn salad recipe does just that

  • Hot Chinese mustard and soybeans add an Asian flair to this fiber-rich bean salad -- perfect for picnics and potlucks

  • I first sampled a version of this light and lively Lobster Salad with Green Beans, Apple and Avocado at chef Yves Camdeborde's Le Comptoir in Paris's 6th Arrondissement. This dish has it all: color , crunch, and a light touch imparted by a dressing of yogurt and mustard

  • This salad recipe is one of my favorite ways to turn chickpeas into lunch: crunchy with tiny cumin seeds, punched up with a pinch of red chili flakes. Cool, crisp cucumber nestles in between the chickpeas, and sun-dried tomatoes lend a savory note. It is totally satisfying and filling

  • This vinaigrette is chock-full of fresh herbs that will liven up any variety of salad greens, fresh vegetables, cold seafood, chicken or pasta salads. It's amazing just how versatile this sauce can be, particularly when you want to showcase raw vegetables or cooked and chilled fish, poultry or meat

  • One of my culinary assistants mentioned recently that, when summer arrives, the dish she turns to for easy entertaining is a colorful, Chinese-style layered chicken salad. It is, she explained, so light and refreshing that she often makes it the centerpiece of warm weather lunches and suppers

  • I pride myself on eating seasonally. This means steel-cut oats, roasted root veggies and hearty stews in the winter, and lots of fresh fruit and vegetables in the summer. And following this plan would be simple if the only palate I had to worry about was my own

  • Herbs are the chief reason I garden, and I'm always looking for ways to gather their crisp, welcome fragrance into my kitchen. Here's one simple potato salad recipe that takes full advantage of herbs: tender, creamy potatoes tossed with a lemony dressing, fresh spinach, and handfuls of parsley and dill

  • Taste memories are fascinating reminders of moments we long to recapture. For me, egg salad is the most vibrant taste memory I have as in the following Cucumber-Basil Egg Salad recipe

  • What makes a great Greek Salad? The best quality ingredients, pure and simple. This authentic Greek Salad recipe features a simpler mix based on Cookbook author Tessa Kiros' perfect and classic Salata Horiatiki

  • Versatile spinach works cold in a salad or heated by sauteing or boiling. A hot dressing brings spinach to a middle ground: mostly raw with some leaves wilted from the heat of the dressing. Sauteing the dressing allows for a great variety of ingredients

  • Many classic entrees can be transformed easily into refreshing warm-weather dishes. All you need to do is add a colorful selection of raw or lightly cooked fresh vegetables. Minimize the proportion of rich meats or of enrichment butter, and moisten the dish with a light, oil-based dressing. To lighten further, serve these medleys on a bed of fresh, crisp lettuce or baby greens

  • Texture is what this Roasted Seckel Pear, Endive and Radicchio Salad with Roquefort and Walnuts recipe is all about: the interplay of crunchy, crinkly, smooth, creamy and crispy. Radicchio, with its deep purple and white leaves, adds color and crinkly texture to the salad. Endive is firm and crunchy in its texture

  • If you can't make it to the Napa Valley, take heart. Here's Brix's Wheat Berry and Carrot Salad with Agave Lime Dressing recipe and Bottega's Salsa di Parmigiano recipe to try at home. Just remember to open a bottle of Napa's finest to enjoy the moment

  • If you can't find heirloom tomatoes, then use the sweetest, freshest tomatoes you can find. Fresh figs are in season and are available at some farmers' markets and many major supermarkets. Burrata cheese, a fresh mozzarella cheese with a creamy center, is available at Italian specialty markets and most major supermarkets.

  • Even though antipasto means 'before the meal,' the savory morsels designed to whet your appetite can also satisfy it as a main course. The beauty of this antipasto salad entree is that you can tailor the recipe for two, selecting just enough to make a meal

  • Now is a perfect time for making and eating hearty salads that feature autumn's more robust produce, salads that will sustain and satisfy you as the weather grows colder. Some of my favorite ingredients to add to autumn salads are seasonal fruits. Try one of my favorite combinations by preparing my recipe for Autumn Salad with Apples, Pomegranate, and Candied Walnuts

  • Smoked salmon contains essential omega-3 fatty acids; the grapefruit and oranges offer antioxidant vitamin C, the mixed greens and spinach provide vitamin A, the mushrooms contain selenium and natural antioxidants, and the sunflower seeds supply antioxidant vitamin E and zinc

  • In this delicious Fall Salad of Belgian Endive, Apples and Creamy Blue Cheese recipe typical greens such as Romaine, arugula, or a mix, are replaced with wide julienned strips of Belgian endive and then combined with paper-thin slices of Granny Smith apple. Crumbled morsels of a creamy blue cheese and toasted walnuts were sprinkled on top along with plenty of chopped parsley

  • Bigger salads call for bigger helpings of salad dressing. And if you didn't know this already, salad dressings are often loaded with fat and calories. Making healthy substitutions to your salad dressing is not as challenging as it may seem. In fact, it's rather easy. Here are some tips and two delicious salad recipes

  • As the weather warms up, you always hope to rely on is a good chicken salad -- cool, light, and satisfying. Just imagine the delicious flavors together in the following recipe -- chunks of juicy and flavorful chicken, crunchy celery and romaine lettuce, and cubes of ripe avocado. Doesn't sound like your usual kind of chicken salad, does it?

  • In the following Salmon and Roasted Vegetable Entree Salad Recipe, you can taste the difference oven-roasting makes. This recipe calls for longer roasting times than you might find elsewhere. Let the green beans cook until they're deeply browned. The result is intense flavor and more appealing texture

  • Just as you comb through the closet every spring, pulling out lighter garments, do the same with recipes. Chilled entree salads, sandwiches and cold soups -- not your first choice for January meals -- are welcome now. The following chicken salad recipe is a delicious example

  • Asparagus is fun to cook. It is equally delicious steamed, boiled, grilled or roasted. I often serve this warm as a first course or as a side dish along with a simple grilled entree. You can double the recipe and served it chilled or at room temperature. This is a standby recipe that I hope you will use again and again. Check out the many possibilities below.

  • You've no doubt read that whole grains are good for you. But you also know that whole grains usually take longer to cook than their refined counterparts. In the following recipe, quinoa is matched with asparagus and smoked salmon for an elegant entree salad. To prepare enough quinoa to make this dish again and again, double or triple the grain and the water.

  • A truly satisfying salad is one that we look forward to eating. Fill salads with ingredients that are fresh and full of flavor. Salads made from tender baby greens topped with crunchy seasonal vegetables and homemade vinaigrette will satisfy both our taste buds and our appetites. Here's two salad recipes that meet the requirement

  • For years the toy top-shaped rutabaga and spiky kohlrabi have endured being snubbed for their more glamorous brethren. Luckily, the culinary cold shoulder has come to an end. From salads and purees and to stews and casseroles, these versatile veggies finally get their due.

  • Caesar salad has remained on restaurant menus for decades. What makes it so unforgettable? It is all about the dressing and the croutons. The key ingredients always include garlic, egg, Parmesan cheese, lemon and oil. Here, roasted capers replace the over-used bread crouton in this contemporary Caesar salad version.

  • This Endive Salad with Roasted Beets and Goat Cheese combines the best of winter's produce. I like the sweet beet flavor contrasting with the mildly, bitter Belgian endive and the creamy, slightly pungent goat cheese. The vinaigrette includes balsamic vinegar and lemon juice that adds a more complex flavor to the dressing. Grainy Dijon-style mustard adds texture and a savory flavor.

  • This simple yet distinctive Green Bean and Mushroom Salad recipe is a good example of a salad that might open a meal. Haricots verts, those delectable tender French green beans, are cut and blanched, then paired with thinly sliced mushrooms. Both are tossed in a subtly balanced sherry vinaigrette enhanced with some minced shallots.