Who said salads have to be green? This one combines smoky onions with the juicy goodness of tomatoes and undoubtedly serves as a wonderful accompaniment to a grilled steak.
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Cook the pork tenderloin on the grill.
This is a main dish salad.
Low in fat but tops in flavor, this lightly sweet dressing is a snap to make and is best with fresh, sturdy greens like romaine as well as fruit salads that feature apples, pears or grapes.
Feta cheese adds a salty component to this fresh salad.
This salad has it all–the best melons of the season, the best flavors, amazing color…and a little nip of rum and lime to add a tropical flair to homegrown flavors. Spoon it into dessert cups for an “after dinner drink” or skewer with toothpicks and plate as an appetizer. If available, add a handful of fresh seasonal berries for contrast.
Cool off at the end of a hot summer day with this refreshing salad. Chill the melon cubes for just about an hour so they are refreshing yet the taste still comes through.
Spelt in its hulled whole grain form is often referred to as spelt berries. Its deep nutty flavor and rustic, firm texture makes it a great side dish that can replace rice at the table, makes an excellent cooked breakfast cereal as well as the base for this fresh, nutritious salad.
This salad has a nice balance of flavor — from the peppery punch of arugula and radishes to the mild fresh flavors of the greens and the sweet citrus flavor of the marmalade.
If spring has a flavor, it would be that of tender, young spinach leaves…so fresh and “green” and willing to share the spot-light with sweet, local strawberries.