Arugula Salad with Goat Cheese and Cherries

Asian Rice Salad

Brussels Sprouts Salad with Mandarin Oranges & Almonds

Butter Lettuce Salad with Brie and Candied Walnuts

Caprese Salad with Homemade Balsamic Vinaigrette 

Chopped Salad

Curry Cauliflower and Lentil Salad

Fall Harvest Salad

Frisee Salad with Proscuitto & Poached Egg

Grilled Romaine Salad

Hearts of Palm, Avocado, and Tomato Salad 

Kale & Quinoa Summer Salad

Kale Salad with Creamy Lemon Goat Cheese Dressing

Kale Salad with Citrus, Avocado, & Spicy Almonds 

Lentil, Currant, & Arugula Salad

Mexican Squash & Avocado Salad with Pumpkin Spice Vinaigrette 

Peach Caprese Salad

Pear and Stilton Winter Salad

Quinoa and Kale Winter Salad 

Roasted Asparagus Salad with Tahini Dressing

Roasted Red Beet Salad

Spring Beet Salad 

Strawberry and Shallot Spring Salad

Summer Watermelon Salad

Watermelon, Feta, and Mint Salad

Xochitl Salad 


1 thought on “Salads”

  1. Hi Jamie,

    Paulette Groves here to say I love reading your recipes and stories. Just want you to know that you have an audience in me despite my general silence! I loved the watermelon/feta/mint recipe and the eggplant layered dish. I made it for my daughter and her husband while visiting them after the arrival of their first baby! I would love an article about olive oil. Sometimes mine becomes ‘hot’ or spicey and I wonder whether it has gone bad. I decant it from a larger container and keep it on the counter in a dark bottle and use it to cook with daily. Maybe I should be buying it in smaller quantities… P.S. I make my pesto in small glass jars and freeze it. I add a little ascorbic acid to maintain the brightness and top with olive oil to keep it from oxidizing. Look forward to trying the kale pesto recipe in this manner. Thanks. I can tell you are having so much fun with this. The photos of your meals are beautiful too!

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