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Fine Cooking

MAGAZINE

June/July, 2013

April/May

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Recipes in Tags:

salad

Bulgur Salad with Herbs, Apricots, and Pistachios

(Fine Cooking, June/July, 2013)

Reminiscent of tabouli, this salad makes a great side dish for just about anything grilled. Try it with grilled shrimp or halloumi cheese.
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Grilled Caesar Salad

(Fine Cooking, June/July, 2013)

A touch of smoky flavor lends depth to the familiar combination of romaine, Parmigiano, anchovies, and lemon. Like a traditional Caesar, it’s a great light meal with grilled chicken. This recipe contains raw egg; if that’s a concern, use pasteurized.
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Spicy Scallion Salad

(Fine Cooking, June/July, 2013)

This salad is best dressed just before serving so the scallions retain their crunch.
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Strawberry and Spinach Salad with Herbs and Goat Cheese

(Fine Cooking, June/July, 2013)

Spinach salad with strawberries and goat cheese is a classic starter that becomes vibrant and complex with the addition of fresh herbs. While tinkering with the proportions of herbs is encouraged, the tarragon can become overpowering if increased.
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