This caprese salad is fresh, deeply satisfying and light, just the right thing for a late-summer / early fall first course.

This Two-Bean Salad with Mint and Lemon is bright, fiber-rich, and a little unexpected—a perfect partner for hearty mains like lasagna, barbecue, or roast chicken. Crisp green beans and silky cannellini are tossed in a zesty citrus dressing and finished with toasted nuts for just the right crunch.

Tangy horseradish mustard is a key ingredient in this tangy, creamy summer side that’s reminiscent of tuna casserole but much lighter and refreshing.

A bright, fresh side dish with carrots, mango, mint, toasted pecans, and golden raisins, kissed with lime juice and citrusy olive oil. Perfect with sandwiches, seafood, or anything that needs a little sunshine on the plate.

A no-mayo twist on a classic, this creamy Avocado Egg Salad comes together with just a few ingredients. Made at Little House in the Rockies with limited provisions, it’s proof that simple, fresh flavors can still feel like a feast.

A serene retreat at Little House in the Rockies (away from Houston’s oppressive heat) brings stunning mountain views, R&R, and time for creativity in the kitchen.

An updated photo of a fabulous, easy and quick pasta salad merits a reposting of the recipe.

Salad for dinner is a winner if it is this Shrimp Cobb Salad. This salad is the PERFECT thing to do with cooked shrimp, whether it is boiled, baked, broiled or grilled

A simple, quick and delicious recipe for.a homemade and awesomely spiced ranch dip / sauce that is perfect for Memorial Day or ANY day when you want an easy, creamy, tangy, YUM dip or dressing.

Lunching at Le Bistrot on a cold and rainy day in Edinburgh during the holiday season inspired us to make a version of Salade Nicoise at Glover Gardens.

A lifetime of taste aversion to watermelon was vanquished with a Watermelon Salad. Sweet Baby Juiciness, that fruit is delectable!

You can whip up a delicious caprese in 10 minutes or less, and the result is so satisfying and appealing you’ll want to do it again tomorrow.

Crunchy fennel and corn play nicely with arugula, especially with a vinaigrette that sports orange juice, a little cider vinegar and Dijon for punch and some honey to mellow it out.

This is a winning team of ingredients, my friends! The peppery arugula is the perfect foundation for the creamy goat cheese and shrimp, and the balsamic dressing ties it all together like a bow on a birthday present.

Combining black bean salad with lump crab creates an elegant, delicious and easy starter course.

Crab Louie is a perfect summer salad, but you don’t have to stop at crab – other seafood like plank-grilled salmon or shrimp are just as good.

A Jazz-Fest inspired recipe: to soothe our lonesome-for-NOLA feelings, I made a Muffuletta Pasta Salad.

The crunch of the broccoli, smooth and earthy taste of the egg, and the tart, silky hollandaise come together beautifully in this salad.

Even a broccoli-hater will eat this salad. Guaranteed. (Hint: it’s the bacon!)

The sweetness of the golden raisins and the balsamic vinegar are a perfect foil for the earthiness of the grilled vegetables and garlic, and the crunch of the romaine alongside the creamy mozzarella pearls provides a nice textural balance. This dish is a easy stunner.