Yeah, yeah, the classic ratio of oil and vinegar in dressing is one part vinegar/acid to three parts oil. I do equal parts oil and lemon juice. Truth is, if I was ever to open a restaurant it would be called, Lemon and Salt. I go heavy with both (I've been told I should have a T-shirt that says, "Needs Salt"), especially with this dressing and these ingredients.You're going to like this salad. It's easy, it has character, and the textures work — soft dressing matched to soft and thinly sliced vegetables. It's a classic summer salad, but one to use during winter to remind you what to look forward to.This is the time to go with canned olives — you want a muted olive flavor that won't overpower the delicate lettuce. Leave the olives whole so you can stick 'em on your fingers like you did as a kid.
With changing colors, cooler temps and pumpkins abound, there’s no doubt autumn has arrived. What better way to celebrate Halloween than with our festive, original recipe for Butternut Squash Salad served in a pumpkin bowl? Whether served as a Halloween party buffet centerpiece in a large pumpkin or plated individually in mini pumpkins, this recipe will delight your guests and deliver a burst of flavor and nutrition in every bite.
Stack apples, butter lettuce, and sweet potatoes for this fun-to-eat salad-on-a-stick. This recipe comes from Hidden Valley Ranch and was created by speaker, radio host, parent, and award-winning author of Bobblehead Dad, Jim Higley.Click Here to See More Ranch Recipes
Can’t get enough of the Cheesecake Factory’s tasty and hearty salads? You don’t have to wait until your next trip there to enjoy one. This harvest salad is loaded with nutritious ingredients that will satisfy your salad craving.
One of my favorite things after Thanksgiving is making BLTs with the leftover turkey. I never stint on the good stuff. Along with generous slices of white meat, I use only the finest ingredients. For the bread, it’s got to be Bays English muffins, which are the perfect size, shape, consistency, and flavor to complement the filling. There’s applewood-smoked bacon, which adds crunch and smoky-sweet savor. Moisture is always essential in a good sandwich, and it comes here from generous dollops of my favorite store-brand mayonnaise (Hellmann’s east of the Rockies, Best Foods west of the Rockies); sweet, juicy slices of vine-ripened tomato; and a tender-crisp leaf of butter lettuce.
The directions here yield one sandwich, but just multiply it for a crowd. It’s that easy, and that delicious!
For more turkey talk, visit The Daily Meal's Ultimate Guide to Thanksgiving!
This salad can be made in advance to save time by assembling the greens and making the vinaigrette. Refrigerate them separately for up to several hours and combine just before serving. Adapted from a website that specializes in making life simpler.