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Belgian Endive and Apple Salad with Cranberry Vinaigrette

(Bon Appétit, November, 1999)

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Chickpea, Carrot & Parsley Salad

(Fine Cooking, August/September, 2003)

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Chipotle Chicken Taco Salad

(Cooking Light, August, 2006)

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Clementine Jicama Salad

(Gourmet, November, 2008)

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On November 13, 2009, 8:17 pm peggy said:

I have served this colorful, refreshing salad to people of all ages, and it is always a hit. Great for potlucks, too.


Cobb Salad With Warm Bacon Vinaigrette

(Gourmet, August, 2008)

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Endive And Radicchio Salad

(Gourmet, January, 2004)

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Farro, Radicchio, and Roasted Beet Salad

(Bon Appétit, June, 2010)

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Fennel, Beet and Orange Salad with Olives

(Bon Appétit, December, 1999)

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Fennel, Parsley, and Radicchio Salad with Pine Nuts and Raisins

(Cooking Light, October, 2005)

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Fennel-Parsley Salad

(Food & Wine, April, 2008)

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Golden and Crimson Beet Salad with Oranges, Fennel, and Feta

(Bon Appétit, October, 2006)

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On March 14, 2009, 11:41 am pam said:

I really liked this beet salad. It has lots of flavors that all work together really well. It is now one of my favorite beet dishes.


Hot Crab Salad Sandwich

(Mercury News, April, 2008)

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Jícama, Radish, and Pickled Shallot Salad with Feta

(Fine Cooking, December/January, 2010)

Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.
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Mediterranean Salad with Chickpeas and Arugula

(Bon Appétit, April, 2004)

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Panzanella Lunch

(Health, September, 2012)

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Provençal Wheat Berry Salad with Shrimp and Mustard-Caper Vinaigrette

(Fine Cooking, August/September, 2010)

Halving the shrimp lengthwise makes a small amount seem more abundant. This salad is best the day it’s made, but it’s a tasty leftover, too. Just toss it with a little of the remaining vinaigrette and serve it warm or at room temperature, not cold.
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Radish, Arugula, and Red Onion Salad With Tangerines

(Bon Appétit, April, 2011)

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Red and Napa Cabbage Salad with Braeburn Apples and Spiced Pecans

(Bon Appétit, January, 2007)

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On January 24, 2010, 1:12 pm pam said:

While the spiced pecans are a great special occasion addition, for everyday I make this with plain pecans. Either way the salad is wonderful.


On November 7, 2009, 3:45 pm spm said:

Combines healthy cabbage and apples in a crunchy flavorful salad.


On November 9, 2008, 9:58 pm pam said:

Great salad with a nice balance between crunchy, soft, tart, and sweet.


Sautéed Zucchini with Za’atar and Crispy Chickpeas

(Fine Cooking, August/September, 2010)

Couscous makes a nice bed for this simple side dish flavored with za’atar, a zesty Middle Eastern blend of spices and sesame seeds.
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On October 17, 2010, 7:28 am tracyfox said:

The revelation of the summer. The cornstarch treatment really transforms the chickpeas. Great hot or at room temperature. With a few chunks of tomato and a greek dressing, makes a great dinner salad. Tasty stuffed into a pita as well.


Shaved Fennel Salad With Orange, Green Olives, and Pistachios

(Cooking Light, October, 2011)

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Shrimp Cobb Salad

(EatingWell, September/October, 2007)

Cooked peeled shrimp is perfect for quick and healthy meals--here we use it in place of chicken in our simplified Cobb Salad.
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Spinach Salad With Citrus and Roasted Beets

(Food & Wine, March, 2011)

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Taco Rice Salad

(Cooking Light, June, 2004)

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Good iron, fiber and calcium

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On July 8, 2007, 10:34 pm pam said:

I love this salad for lunch.


Warm Bow-Tie Pasta Salad

(Cooking Light, May, 2000)

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Wheat Berry And Chickpea Salad With Olives And Feta Cheese

(Washington Post, January, 2006)

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