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Ina’s arugula salad features a half-cup of dried cranberries, a sweet-tart nod to Cape Cod, as well as toasted walnuts, a chopped apple and crumbled blue cheese. get the recipe More photos after ...
For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash ...
This salad dressing makes our recipe for Niçoise salad truly special. Start by whisking together white wine vinegar, minced shallot, Dijon mustard, salt, and pepper to make a flavorful, tangy base.
Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl. Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
This creamy, juicy salad is perfect for a fresh summer lunch or dinner. Ready in just 30 minutes, it combines tomatoes, avocado, bacon, fresh herbs and a drizzle of homemade blue cheese dressing.
For the dressing: In a food processor, combine the egg yolks, garlic, anchovies, Worcestershire and lemon juice. Pulse to combine. With the motor running, add the oils until emulsified.
Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor.
A great chopped salad for lunch or dinner, this dish can be customized with homemade vinaigrette recipes and more. Get Food Network Kitchen’s chef’s salad recipe here.
This salad makes use of all of your favorite fall ingredients: roasted squash and mushrooms, tart apples and pumpkin seeds. get the recipe More photos after this Ad. 4 / 22.
Steak salad can take on a south-of-the-border flair with the help of a few key ingredient swaps. First, the beef top round is marinated in a tasty combo of garlic, chili powder, paprika, and ...