salad

Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

Charred, crisp-tender grilled broccoli and radishes are tossed in a savory dressing made with a head of grilled garlic. 

Grilled Broccoli and Radish Salad with Garlicky Miso Dressing

olive oil,

kosher salt,

broccoli

radishes

black pepper

Toasted sesame seeds or chopped roasted peanuts,

garlic,

rice vinegar

white or yellow miso paste

sesame oil

maple syrup

Heat an outdoor grill to medium-high, direct heat (400 to 450ºF). Once hot, turn off one of the burners for indirect heat. (For charcoal grills, keep the hot coals on one side of the grill for indirect grilling.) Place both halves of the garlic head (from the dressing ingredients) in the middle of a piece of foil, drizzle with 1 tablespoon oil, and sprinkle with a big pinch of salt. Wrap the garlic in the foil and place on the grill over indirect heat. Cover and grill until a center clove of garlic is completely soft when pierced with a paring knife, 35 to 40 minutes.

Meanwhile, toss the broccoli and radishes with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. When the garlic is almost done, place the broccoli and radishes on the grill in a single layer over direct heat. Grill, turning occasionally, until charred in spots and crisp tender, 8 to 10 minutes.

Unwrap the garlic and squeeze the cloves into a large bowl; mash with a fork. Add the remaining dressing ingredients, season with salt and pepper, and whisk to combine. Transfer half the dressing to an airtight container. 

Add the broccoli and radishes to the bowl with the remaining dressing and toss to coat. Arrange on a platter and sprinkle with toasted sesame seeds or peanuts. Serve with more dressing, if desired. Save the remaining dressing for leftovers, or to use on other grilled veggies or chicken. 

This hearty vegan broccoli and kale salad is topped with golden croutons and a velvety vegan Caesar dressing made with roasted garlic and cashews.

Broccoli and Kale Caesar Salad

stale bread (about 1/2 medium baguette)

olive oil, divided

Kosher salt

garlic, unpeeled

kale

cannellini beans, drained and rinsed

parsley

sunflower seeds

low-sodium vegetable broth

capers

lemon juice

Make the croutons and roast the broccoli: Arrange a rack in the middle of the oven and heat to 400°F.

Cut the bread into 1/2-inch pieces. Place on a rimmed baking sheet, drizzle with 1 1/2 tablespoons of the oil, and season with salt. Spread into an even layer. Bake, stirring halfway through, until evenly browned on all sides, about 15 minutes total. Transfer to a medium bowl and set aside to cool.

Place the broccoli florets and unpeeled garlic cloves on the same baking sheet. Drizzle with 1 1/2 tablespoons of the oil, toss to combine, and spread into an even layer. Roast until the broccoli is just starting to turn golden-brown, 15 to 20 minutes. Season with salt and set aside.

Make the dressing: Squeeze out the garlic from their skins into a high-powered blender. Drain the water from the cashews and add to the blender. Add the broth or water, oil, capers, and lemon juice. Blend on high speed until very smooth (if it is too thick, blend in a few more splashes of water). Taste and season well with salt and pepper; set aside.

Assemble the salad: Place the kale, remaining 1 tablespoon of oil, and a big pinch of salt in a large bowl. Massage with your hands to soften the leaves, then let sit for 5 minutes. Add the roasted broccoli, cannellini beans, croutons, and parsley and toss to combine. Add the dressing and toss to combine. Sprinkle with the sunflower seeds.

A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. 

Light & Easy Broccoli Salad

currants

water

mayonnaise

sugar

broccoli (about 1 large head), cut into large florets

red onion (1/2 small onion), finely chopped

almonds,

Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.

Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

A recipe for pasta salad filled with broccoli, feta, and Kalamata olives, which can be made ahead.

Broccoli and Feta Pasta Salad

rotini

head broccoli, cut into 1/2-inch florets

red wine vinegar

feta cheese

Kalamata olives, coarsely chopped

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside. 

Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta. 

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.

Broccoli & Feta Pasta Sauce

broccoli,

Salt and black pepper

onion,

Italian parsley

lemon,

feta cheese, divided

Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.

Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften, and then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it&#x27;s well-wilted. Pour in the lemon juice and simmer for about two minutes.

Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Purée until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Purée until as smooth or chunky as you prefer.

Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above.

Tofu and Broccoli Salad with Peanut Butter Dressing

peanut butter

tamari or soy sauce

Sriracha hot sauce (optional)

broccoli slaw (no dressing)

red bell pepper, julienned

tofu

edamame

peanuts

cilantro leaves

Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.

Place the broccoli slaw and bell pepper in a large bowl and toss to combine. Cover and refrigerate until ready to serve.

When ready to serve, divide the slaw mixture between 4 plates. Top with the baked tofu, peanuts, and cilantro. Drizzle with the peanut sauce.

Salad for Breakfast recipe | Epicurious.com

eggs

turmeric

unseasoned rice vinegar

crunchy vegetables (such as cucumbers and radishes)

sweet onion, very thinly sliced

feta,

extra-virgin olive oil,

sourdough bread, toasted, cooled

lettuce leaves,

Ground sumac (for serving)

Breakfast Salad with Smoked Trout and Quinoa recipe | Epicurious.com

Little Gem lettuce, leaves separated

Persian cucumber, sliced

red onion

trout,

quinoa

lemon zest

plain Greek yogurt

dill (for serving)

This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.

Kung Pao chicken

Szechuan peppercorns

cornflour

higher-welfare chicken thighs (350 grams)

groundnut oil or vegetable oil

garlic

ginger

spring onions

red chillies

soy sauce

rice wine vinegar

honey

unsalted peanuts

punnet of salad cress

carrot

coriander

tabelspoon rice wine vinegar

https://www.youtube.com/watch?v=RI0QA_TeE7s

Don&rsquo;t get us&nbsp;wrong: We&nbsp;love a good kale Caesar salad just as much as the next lady.&nbsp;But this&nbsp;lemon-tahini salad with lentils, beets and carrots from&nbsp;Great Tastes&nbsp;by Danielle and Laura Kosann is a totally new way to enjoy the dark leafy green. You&rsquo;ll love how...

Lemon-Tahini Salad with Lentils, Beets and Carrots

beets,

green lentils

tahini

baby kale

romaine heart, chopped

carrots

Cooking Channel serves up this Garden Fresh Salad recipe  plus many other recipes at CookingChannelTV.com

Garden Fresh Salad

baby salad greens

croutons

(15-ounce can) cannellini beans, drained and rinsed

red pepper, halved,

carrot, julienned

cucumber,

orange

Dijon mustard

Garden Fresh Salad : Recipes : Cooking Channel

For the salad: Combine the salad greens, croutons, beans, red pepper, carrot, and cucumber in a large bowl. Season the salad with salt, and pepper, taste.

For the vinaigrette: Combine the zest and juice of both the lemon and orange, honey, mustard, and coriander in a large bowl and whisk together. Slowly drizzle in the olive oil while continuing to whisk. Season the vinaigrette with salt and pepper, to taste.

Add the vinaigrette to the salad and toss thoroughly to coat. Serve immediately.

The crowd-pleasing salad of crisp romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like.

The Best Caesar Salad Recipe

garlic, minced (about 2 teaspoons)

hearty bread,

Parmesan cheese

salt and black pepper

(15 milliliters) juice lemon

anchovies (see note)

(5 milliliters) Worcestershire sauce (see note)

(80 milliliters) canola oil

Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat. Add 2 tablespoons Parmesan cheese, season to taste with salt and pepper, and toss again. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.

While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.

To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.

How To Make a Basic Vinaigrette

olive oil, extra-virgin olive oil, oil

good-tasting vinegar or lemon juice

Measure all ingredients into a bowl, blender, or jar.

Combine the vinaigrette: If using a bowl, use a fork or whisk to rapidly blend the vinaigrette together. If using a jar, top with the lid and shake until the vinaigrette is combined. If using a blender, blend until the vinaigrette is thoroughly combined.

Taste the vinaigrette: Dip a leaf of salad into the vinaigrette and give it a taste; tasting the dressing with the greens gives you a better idea of how the vinaigrette will taste with a salad than if you taste it on its own.

Adjust the taste: Add more olive oil for a more mellow flavor, more vinegar or lemon juice for more tartness, and more of any of the other ingredients to taste. Whisk, shake, or blend to combine.

Use the vinaigrette: For a side salad for 2 to 4, start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.

Store the vinaigrette: Transfer leftover vinaigrette to a jar or other container with a lid (if it&#x27;s not already in a jar). If the vinaigrette contains any fresh ingredients, like lemon juice or minced shallots, store it in the fridge. Vinaigrettes will keep for 3 to 5 days; shake to recombine the vinaigrette before using.

An easy cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes.

Oi Muchim (Spicy Cucumber Salad)

Korean cucumber

Korean red chili pepper

scallion

vinegar

sesame seeds

Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.

Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients.

Mixing mayonnaise into chicken salad is the most common way to add moisture, but it's not the only way. Vinaigrette works well too, like this tangy Korean-inspired rendition with kimchi, pine nuts, and lots of fresh ginger.

Mayo-Free Chicken Salad With Kimchi, Ginger, and Scallions Recipe

chicken

drained kimchi, chopped

celery (about 1 large rib)

pine nuts or sesame seeds

kimchi liquid

white vinegar

vegetable oil

Sliced bread and frisee, if serving as a sandwich

In a large bowl, toss together all ingredients to combine thoroughly. Season with salt and pepper and serve as a light salad or on bread as a sandwich. Salad can be refrigerated in an airtight container overnight.

These satay chicken meal prep lunch bowls can be prepped on the weekend and enjoyed throughout the week for a tasty, low carb lunch. &nbsp;You’re going to want to drizzle that peanut sauce on everything!

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