Salad

Wheatberry, White Bean, Jicama, Orange and Avocado Salad

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  I have been reading a new book, Whole:  Rethinking the Science of Nutrition, by T. Colin Campbell, PhD, the man who wrote The China Study.  It discusses how and why a plant-based diet prevents and fights against diseases such as cancer, diabetes, and cardiovascular disease.  It also discusses, more as […]

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Mango, Avocado and Watercress Salad

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My husband’s Aunt Iliana gave me the idea for this AMAZING salad.  Full confession:  she told me every single ingredient!  I came up with the proportions, which is especially important for the dressing.  Thank you, Iliana! 1 mango, diced 1 avocado, diced watercress Dressing: juice of 1 lemon 2 TBS […]

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Cold Peanut Noodles with Snow Peas

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  Since I like to make my own peanut butter, I base this on my peanut butter recipe and then add additional ingredients for a more Asian-inspired sauce.  Make this salad for a picnic or an easy evening at home!  Can be served at room temperature or chilled. Sauce: 5 […]

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Wheat Berry and White Bean Salad

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  This recipe is for an individual portion.  Last week, I cooked a pot of white beans and a pot of wheat berries to keep in the fridge so that I would have them on hand to make a variety of dishes.  (See recent posts for instructions on how to […]

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Fennel, Orange, Barley and Avocado Salad

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  I still had 1/2 a fennel bulb left over from the salad I posted on March 10, so I decided to make another salad with it.  Some of the ingredients are the same as that one, some are different.  I cooked some barley to use in the salad, demonstrating […]

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Shrimp Salad

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  This salad is good as a sandwich filling, using excellent quality bread, or alone as a salad.  The inspiration for this recipe came from Pazo Restaurant in Baltimore.  My mother ordered a “shrimp BLT,” which seemed to me an interesting gourmet twist on an old classic.  I don’t really […]

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Fennel, Radish, and Blood Orange Salad

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  I could not stop eating this the night I made it.  That is, until it was all gone.  The sweetness of the blood oranges nicely complements the anise flavor of the fennel.  The radishes and blood oranges add nice color, so the salad is beautiful to serve.  It is […]

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Beet, Goat Cheese and Candied Walnut Salad

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  Baby beets mixed salad greens crumbled goat cheese candied walnuts Roast about 1 baby beet per person:  wrap beets in foil and roast for about an hour at 400 degrees, check to see if tender with a fork.  Cook longer if needed.  Cool and peel before slicing for salad. […]

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Black Barley, Lentil and Edamame Salad

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  Early this morning, I read a recipe in the New York Times by Martha Rose Shulman (yesterday’s paper) for a Black Rice and Red Lentil Salad.  I decided that I wanted to make it for lunch.  I went to the store to buy the ingredients, but they didn’t have […]

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