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This crisp and fresh cabbage-apple salad features carrots, walnuts and creamy Gorgonzola cheese. Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage.
Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden. Coarsely chop the nuts. In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with ...
This fall-inspired recipe features diced butternut squash squash, halved Brussels sprouts and sage, along with a dressing made with red wine vinegar, Dijon mustard, olive oil and maple syrup. Toss ...
Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 13, 1896. [ 3 ] [ 4 ] [ 5 ] The Waldorf-Astoria's maître d'hôtel , Oscar Tschirky , developed or inspired many of the hotel's signature dishes and is widely ...
Pecan, Kale, and Parmesan Salad. Here, hearty kale is gently bruised with oil to make it soft, then covered in an absolutely delightful dressing of maple syrup, apple vinegar, mustard, and bacon.
Heat the butter in a 12-inch nonstick skillet. Add the onion and garlic and cook until they're tender, stirring occasionally. Add the tomatoes, broth and spinach.
Add in olive oil along with garlic, spices and salt and pepper. Sauté for 3-4 minutes. Add 2 cups of water or broth. Bring to a boil, reduce heat and cover. Simmer about 20-25 minutes until water/broth has been fully absorbed. Turn off heat, fluff with a fork and allow to sit for 10 minutes. Mix in pistachios, dates and caramelized onions.*
This salad has ALL of the important components: a well-seasoned protein, creamy feta, a little crunch from toasted walnuts, and a burst of sweetness from juicy blackberries. It comes together ...