Once upon a time in Sweetgreen, a fast casual salad joint in New York, two matchmaking Jewish moms brought two kids together. Here's how it played out.
With its combination of dark green, red, and bright orange, this salad looks so festive. Though you can use any winter squash for this recipe, Delicata is both beautiful and practical—and unlike with other varieties, you can actually eat the skin.
Due West Salad with Bourbon Dressing (Photos and styling: Cynthia Groseclose) Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the way to the kitchen.
“Those who had a small taste of a desired food and then distracted themselves with a phone call or other task for 15 minutes felt satiated and didn’t feel the need to indulge more.”
Eggs and nuts are major players in a vegetarian diet, but there’s one food in particular that packs the protein, fiber, versatility and can cost less than a dollar per serving. We’re talking beans—kidney beans, white beans or fresh beans—all far cooler now than they were when in that old middle school rhyme.
One is a simple Chef Salad with chicken, romaine and iceberg lettuce, shredded mozzarella, tomatoes, sprouts, and sunflower seeds, while the other is a Chinese Chicken Salad with chow mein noodles, pickled ginger, and carrots on romaine and iceberg lettuce.
Because once your fashion plan is on-point (and, ideally, Alexander Wang-ed up), your healthy eating strategy needs to follow suit. Simply put: If you’re not already all about drinking apple cider vinegar, you should be. My motto: don’t stress, eat potato chips. Specifically, microwave-made sweet potato chips which were first slicked with and EVOO-ACV combo before being nuked for about 6 minutes.
Aside from being delicious, having a salad at your holiday table adds some health benefits: raw vegetables are nutrient-dense and low in calories, and depending on the roughage you choose to include, they can also have “lots of fiber to fill you up,” explains Susan Albers, Psy.D., a specialist in eating issues, weight loss, body image concerns and mindfulness at the Cleveland Clinic Family Health Center.
When you order an “Athenian” salad with a side of pita bread, the last thing you expect to get is a giant metal bolt baked right into your bread. But that happened to one Yahoo editor yesterday. Yum.
Their kale salad is super simple – it’s just kale with miso marinated tofu feta, sun-dried tomatoes, and walnuts with a light lemon dressing. I order it so often (usually with a thick slice of their gluten free cornbread) I knew it was time to create my at home version. Ingredients 1 head of kale, washed and very thinly sliced Handful of raw walnuts, roughly chopped Handful of sun dried tomatoes, thinly sliced 1 garlic clove Lemon Olive oil Tofu Feta 1/2 package of tofu, drained 2 tablespoons apple cider vinegar 2 teaspoons miso Herbs (dried basil/rosemary/oregano both work great) Pinch of salt Nutritional yeast (I used about a tablespoon) Teaspoon of water Smash a garlic clove in a little bit of olive oil and set aside to marinate. In a bowl, use to your fingers to break up the tofu into big pieces. In another small bowl, combine all the ingredients for the tofu and mix well. Add to the tofu and mix in with with your fingers.
Bacon Potato Salad Potato salad is standard summer BBQ fare, so it’s only fitting that it should appear at the season’s last hurrah. To welcome the cool months ahead, we’ve taken the usual fresh herbs and scallions — always worthwhile additions — and bulked them up with crisped bacon and hard-boiled eggs. There’s No Wrong Way to Make a Sandwich (But Lots of Really Good Ones) This potato salad is excellent served immediately, but it can also be made ahead. 2 pounds small red potatoes, quartered 3/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 2 tablespoons freshly squeezed lemon juice 1/3 cup finely chopped celery 2 tablespoons finely chopped green onions, white and green parts 1 tablespoon chopped fresh parsley 4 hard-boiled eggs, coarsely chopped 3/4 cup mayonnaise 1 1/2 tablespoons Creole or other whole-grain mustard 4 strips crisp-cooked bacon, crumbled 1.
The most important jar in your office fridge isn’t the Nutella you reach for after an arduous day of spreadsheets, or the industrial-sized salsa that shows up at every last-minute staff birthday party you throw together. Dressing is the duct tape that holds together even the most meager-sounding lunches.
No matter what else was on the menu, my childhood dinners unfailingly featured two things: white rice and a salad of spinach, cherry tomatoes, and avocado. Spinach was the only vegetable my dad would touch — hence the heavy rotation — but for me, the real star was the avocado. Avocados are super versatile and something I reach for most days. Avocado toast has become more and more popular — but our latest take, which pairs sliced avocado with coconut oil, chili flakes and a squeeze of lemon, is the only one I want to eat.
A spring salad can be as simple as tender greens tossed with vinaigrette, or you can step it up by adding seasonal treats like peas, asparagus, radishes, and baby artichokes.