Salads are no longer just diet food, composed of lettuce and dressing. Browse through our gallery of delicious concoctions, including light and fresh, hearty and savory -- these big, bold combinations of prime produce and flavor-packed add-ins make it easy to get your veggies on.
Peter Berley, former executive chef of Angelica Kitchen in New York City and author of "The Flexitarian Table," created this healthier version of a traditional family favorite."My mom liked to combine apple, celery, raisins, and walnuts with some mayo," he says. "It was one of the salady things she'd put out with the meal. My recipe is a postmodern expression of that. The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness. Treble, alto, and bass. Walnuts add the sweetness and fat, which really ties the salad together."
Bacon in a salad doesn't necessarily scream
"healthy!" but because the meat is used in
moderation, this dish is still a winner. Just two
slices (for four servings) impart a smoky flavor
into the vinaigrette that coats the greens.
Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty. The raw onions in this recipe become milder the longer they stay in the orange juice-and-vinegar mixture. For a strong onion flavor, let them soak for about ten minutes; to make them more mellow, marinate for up to four hours.
The inspiration for this salad comes from the Seder plate: Although the "bitter herb" is often horseradish, in the Sephardic (or Mediterranean) Jewish world, it can be an assertive green, one with bite. We chose dandelion greens, which are at their peak this time of year. (Please note: for Ashkenazi Jews, the mustard in this recipe is not considered kosher for Passover.)