Warm salads provide a sense of occasion, maybe because we most often eat them at fine dining restaurants. Any night can be an occasion when you make this tangy-peppery salad for family and friends.
Warm Goat Cheese and Arugula Salad
Organic Rice and Bean Medley Salad
A fabulous vegetarian main course salad. Leftovers make a great lunch.
Maple Balsamic Fig Salad with Goat Cheese Croquettes
In the winter, sweeter Mission figs are in season, in summer the less sweet green figs. Walnuts give this salad a bitter edge to balance the sweetness of the vinaigrette and figs.
Aphrodite Chopped Salad
In Greek mythology, Aphrodite was the goddess of love. This variation on a Greek salad is a one-bowl, chop-and-toss quicky.
Tomato Crouton Salad
Our version of panzanella- Italian bread salad- uses Calabrese croutons for added crunch. Just as tasty- if less crunchy!- for lunch the next day.
Minted Couscous Salad
Mint makes this salad particularly fresh-tasting.