This flavorful chicken salad is loaded with water chestnuts, grapes, melon balls and almonds for a refreshing take on a classic.
This salad combines the roasted vegetables (that I love in the chillier months) with a light, yet filling summer salad
I had a version of this salad at the trendy and hard to find LA hotspot, No Name. As the name implies, it is an unmarked restaurant/ bar that is located on Fairfax in Hollywood.
Based off of one of my favorite sides – the classic Mexican street food, corn elote - this grain bowl includes quinoa, chicken thighs, arugula, cabbage, corn, queso fresco and roasted red pepper, all tossed with a cilantro-chili dressing.
The endive provides an extra crunch and the candied pine nuts add a subtle sweetness to offset the bitterness of the arugula.
While most broccoli salads are served completely raw, I like to broil half of the broccoli just long enough to add a little char while keeping the crunch.
When preparing for the barrage of winter dinner parties that lie ahead I often turn to a kale salad because the tough leaves can be dressed ahead of time and sit for a few hours without wilting.
This rich and colorful salad is a great addition to any fall dinner table.
The dressing for the salad is mainly composed of the bacon drippings combined with red wine vinegar, which makes for a flavorful salad perfect for cooler weather.
This salad really makes the most of sweet and juicy summer fruit by pairing it with creamy burrata and salty prosciutto. It goes beyond the typical prosciutto and melon combination.