1. In a bowl, combine the scallions, blue cheese, lemon juice, vinegar, a generous pinch each of salt and pepper, and the ...

These Chicken Salad Lettuce Wraps are the perfect answer! Packed with fresh veggies and protein-rich chicken, they’re quick ...

This elegant yet hearty salad of greens and herbs dressed with a Dijon vinaigrette and topped with chèvre, ham, and eggs, ...

Buy lettuces that look bright, firm and crisp, with leaves that are not starting to brown at the edges and show no sign of slime or insect damage. Although lettuces are available virtually year ...

Bear in mind that the roots of some salad leaves such as corn salad, lamb's lettuce and mâché, are edible. To dress salads, pour the dressing into a salad bowl, add the leaves, then mix gently ...

Make a high stack of lettuce leaves on each plate, starting with medium leaves and going to smaller ones; sprinkle with walnuts and cheese and top with the sliced pears.

A BLT would be one way to use a leaf or two, but a BLT salad would take more lettuce. Other out-of-the-salad bowl recipes include Chicago's hard-to-forget meatball salad and Pittsburgh's fry ...

The letter had to do with whether to chop the leaves or not ... of an iconic Roman salad coated, interestingly, in a heavy anchovy-garlic dressing). This Caesar salad recipe is a family heirloom ...

I then cut the lettuce leaves and place them in my salad spinner to remove excess water,” she says. It’s important to note that according to the National Institute of Food and Agriculture ...

2. Place lettuce and greens in a large salad bowl. Stir vinaigrette and spoon enough over lettuce and greens to coat the ...