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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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Arugula, Italian Tuna, and White Bean Salad

(Cooking Light, June, 2010)

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Asian Chicken Salad With Bok Choy

(Everyday Food, April, 2009)

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Bell Pepper Salad

(Vegetarian Times, June, 2003)

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Best-Ever Egg Salad Sandwiches

(Bon Appétit, April, 2002)

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Bright and Light Rice N’ Bean Salad

(From the Kitchens Of..., Episode: Hidden Valley: Lunch Creations, Season: 1)

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Campanelle Pasta Salad

(Giada At Home, Episode: Housewarming, Season: 2)

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Chicken Chopped Mediterranean Salad With Feta Vinaigrette

(Semi-Homemade Cooking With Sandra Lee, Episode: Shower Soiree, Season: 11)

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Chicken-Mango Chopped Salad

(Coastal Living, June, 2011)

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Chinese Cabbage Salad

(Southern Living, May, 2005)

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Classic Egg Salad

(Everyday Food, March/April, 2003)

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Creamy Slaw

(Gourmet, August, 2002)

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Dilled Potato and Pickled Cucumber Salad

(Bon Appétit, April, 2004)

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Fresh Mediterranean Salad

(Cooking Light, January, 2010)

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Layered Southwest Cornbread-And-Turkey Salad

(Southern Living, June, 2005)

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Lemony Kale Salad With Tomatoes

(Better Homes & Gardens, June, 2012)

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Mustard-Crusted Beef Tenderloin With Arugula, Red Onion, And Wax Bean Salad

(Gourmet, August, 2000)

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Beef is a good source of protein, iron and vitamin B-12 however it also contains saturated fat and cholesterol. Limit the serving size to about 4 ounces, not 8 ounces as offered in the recipe.

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Comments:

On August 4, 2008, 1:00 pm peggy said:

If you're looking for a super-simple 3-star picnic for two, this is it. Not only is the recipe for this main course salad easy to follow, it provides helpful make-ahead tips. To round out the meal, remember to pack a baguette, a wedge of your favorite cheese, and a good bottle of chilled rosé. For dessert, bring along ripe cherries or wedges of ice-cold watermelon.


Seared Scallops With Wilted Watercress and Bacon

(Cooking Light, May, 2012)

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Shaved Root Vegetable Salad

(Bon Appétit, November, 2011)

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Stacked Caesar Salad with Parmesan Rafts

(Sunset, June, 2001)

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Warm Farro and Mushroom Salad with Sherry Vinaigrette

(Food & Wine, November, 2006)

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