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Santa Fe Chicken Salad
I make a ton of salads, so when I say this dressing is one of my new faves, you’ve got to believe me. This Santa Fe Chicken Salad is full of bursting acidity, rich and smokey flavours and packed with fresh veggies. This is an instant classic in my household, folks; MAKE IT!
This may contain: a person holding two tongs over a salad in a bowl
Harvest Salad with Lemon Thyme Dressing
I have made thousands of salads, and this Harvest Salad with Lemmon Thyme Dressing might be near the top of the list. It’s creamy, crunchy, chewy, sweet, acidic and salty, everything you would ever need from a salad. If that hasn’t won you over, the lemon thyme dressing will!
This may contain: a person is cutting into a salad on a plate with cheese and lettuce
Chicories with Pear Vinaigrette, Parmesan & Pecans
This salad is equal parts sweet, bitter, salty and bright. All while being crisp, tender and refreshing. It's everything I want in a winter salad, plus it uses a unique twist on a pear vinaigrette to make it something truly special. This was inspired by one of my favorite restaurant salads, and I feel it has earned a restaurant-quality label!
Best Salad Ever
20min This is the BEST salad simple and I literally serve it every time I host and it is always a hit. Don’t even get me started on the dressing…I could literally eat it by the spoonful. Pro Tip: always massage the dressing in VS just pouring it on top. Makes it taste better. Ingredients: • 1-5 oz container arugula. • 1 fennel (shaved). • 1/3 cup freshly grated parmigiano •reggiano + more for shaving over the salad. • 2 large lemons. • 1/3 cup + 2 tbsp olive oil. • 1.5 tbsp honey. • 1.5 tsp dijon mustard. •salt to taste (I used my seasoned salt). Directions: • 1. Add the grated parmigiano to a bowl with the zest of 1 lemon, the juice of 2, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 min. • 2. Shave the fennel and squeeze a bit of lem
Baked Kale Salad & Crispy Quinoa
1hr 15min · 4 servings Ingredients: • 12 stalks lacinato kale • 1 small head of green cabbage • 3/4 cup uncooked quinoa • 1 small red onion • 2 sage sprigs • 1 rosemary sprig • 1/4 cup honey • 2 tbsp water • 1/4 cup red wine vinegar • 2 tbsp chili oil of choice I like Calabrian chili oil, Brightland’s chili oil or Momofuku chili crunch • Olive oil as needed • Salt & pepper to taste Instructions at: