Spinach Salad with Feta and Nutmeg MAKES: 4 to 6 servings TIME: 15 minutes Feta in a salad makes us think “Greek,” but here you’ll find no tomatoes, olives, or romaine. Instead, nutmeg and yogurt complement the cheese and spinach. 1 tablespoon sherry vinegar or…
Spicy No-Mayo Coleslaw MAKES: 8 servings TIME: 30 minutes If you want restaurant-style coleslaw, you combine shredded cabbage with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw…
Simple Seaweed Salad MAKES: 4 servings TIME: 20 minutes The easiest way to produce this salad is to buy a small package of mixed seaweeds (your local natural foods store may sell this, and your local Japanese store certainly does) and proceed from there. But once you…
Shaved Artichoke Salad MAKES: 4 servings TIME: 30 minutes Ultra-thin slicing is handy for making salads from intensely flavored vegetables because the pieces are tender yet crisp and easier to eat. Cooked or marinated artichoke hearts are a great prepared addition to…
Seaweed Romaine Salad MAKES: 4 servings TIME: 30 minutes We tend to think of seaweed only as an Asian food, but the people of the United Kingdom (and Canada’s Maritimes) are also longtime seaweed eaters. And why not? It grows all over the world. This…
Sea Slaw MAKES: 4 to 6 servings TIME: 20 minutes, plus time to rest if you like This is the most colorful slaw you’ve ever seen. The seaweed will quickly absorb some of the dressing and plump up a bit but still remain chewy. You can use any type of seaweed you like,…
Roasted Onion Salad MAKES: 4 to 8 servings TIME: At least 1 hour, largely unattended As in Green Salad with Caramelized Onion-Thyme Dressing, the cooked onions here are so sweet you have to add something strong tasting. Vinegar is an obvious choice, of course, but…
Raw Beet Salad MAKES: 4 servings TIME: 20 minutes Beets, like carrots, can be eaten raw. And they’re delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance. 1 to 11/2 pounds beets, preferably…
Ratatouille Salad MAKES: 4 servings TIME: 30 minutes Eggplant, zucchini, peppers, onions, and tomatoes are a familiar Mediterranean combination, especially in summer. Too often, however, they’re overcooked and mushy. Enter the ratatouille salad, where the vegetables…
Mushroom Salad, Italian-American Style MAKES: 4 servings TIME: About 1 hour A vinegary, almost pickled mushroom dish that can be used as a garnish or condiment as well as a salad. It’s also good tossed with chopped Belgian endive (use 2 heads for this amount of…
Lettuce and Chive Salad, Korean Style MAKES: 4 servings TIME: 15 minutes In Korea, the chives would be served alone, as a side dish. And you can certainly do that. But I love tossing them and their distinctive dressing on top of a mound of greens. It’s a great salad…
Heirloom Tomato Salad with Hard-Cooked Eggs MAKES: 4 servings TIME: 20 minutes This straightforward chopped salad with tomato wedges is wonderfully complex, especially if you use a mixture of heirloom tomatoes at the peak of summer. Hard-cooked eggs add a nice chew…