Every family has their own version of American style potato salad. Ours uses Yukon Gold potatoes, olives, pickle relish, parsley, red onion and eggs and mayonnaise.
Steak is marinated in a chile, garlic, lime mixture, grilled and served sliced atop fresh spinach greens. The salad is accompanied by sweet potatoes which have been quickly boiled, drained and dried then grilled.
Svitlana Flom shares this recipe for an inspiring fresh Shredded Kale Salad with pine nuts and date puree. The kale is finely shredded, dressed with a date puree laced vinaigrette then topped with toasted pine nuts and panko crumbs. This is a sophisticated take on an otherwise simple, fresh, salad.
This is a tasty wrap that tops Romain lettuce leaves with deli turkey slices, julienned apple, baby spinach and a mayonnaise flavored with walnuts and jellied cranberry. Of course use your leftover turkey if you happen to have it.
Recipe only takes 30 minutes if using precooked farro. Salad is topped with vinaigrette of lemon, olive oil, shallots, Dijon and thyme.