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Roast Mushroom & Baby Bean Salad
To accompany our crab cakes tonight, I made this roasted mushroom salad featuring roasted shallots, green beans, and a tarragon dressing made from olive oil, lemon juice, and the liquid given off by the mushrooms themselves — mushroom lovers, this is for you! The only modification from the original recipe, found in Fitness Food, was […]
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Caesar Salad
Well, more accurately, a lower-fat version of Caesar dressing made without oil and egg yolks. This recipe is from the Moosewood Restaurant Low-Fat Favorites Book. Chris says: Wow, for a low-fat Caesar this is pretty good. Lisa says: I’ve never made salad dressing before; I like it! Chris says: The leftover will be really good […]
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Delicious Seared Tuna Salad with Chayote Slaw
Tonight we tried out a main dish salad from Mexican Everyday by Rick Bayless. A bed of romaine is topped with a chayote slaw tossed in a guajillo chile dressing and seared tuna. A lot of different textures and flavors going on with this salad! Chris says: I really love this guajillo chile dressing — […]
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Southwestern Corn and Black Bean Salad
We needed an excuse to use one of our new serving platters; a potluck provided the perfect opportunity to fill it with this tasty, simple, black bean and corn salad from Cooking Light. It is quick to make and versatile — you can use it to top bread or appetizers, serve it as a dip, […]
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Fattoush with Grilled Shrimp
The temperatures in Seattle have finally cooled a bit, but inside the house it’s still pretty warm — so we’re still on a “how can we cook without heating up the kitchen” kick. Tonight we made fattoush, a Lebanese/Syrian salad that features a variety of veggies and toasted pita bread — but with a twist. […]