Get Your Leafy Greens — Put 'Em in a Side
Before you run in the opposite direction, we aren’t suggesting you eat a salad as your meal and call it a day. In fact, these green salads are sideshows for a reason. In between bites of something more substantial, they work as a nice recess, countering the heartier notes of your main dish with exciting freshness.
Fetch your salad tongs and the biggest bowl you can get your hands on. These recipes — and the homemade salad dressings that adorn them — stray far from the salad bar.
This showstopping Watercress, Avocado and Orange Salad by Food Network Magazine (pictured above) is so elegant and versatile, it could work for a dinner party, homemade brunch or even a party in the backyard. Juicy orange, velvety avocado and crunchy toasted hazelnuts make it a salad to remember.
It may be a Simple Green Salad, but Food Network Magazine relies on uncomplicated ingredients that shine. All you need is a crunchy heart of romaine and Bibb lettuce along with a drizzle of lemon-mustard vinaigrette and a scattering of fresh chives.
Kale can be pretty tough, but Aarti shows how working the hearty green with your hands is all it takes to break down its tough fibers. For her Massaged Kale Salad, she adds toasted pepitas and juicy diced mango.
Whisk together strawberry jam, balsamic vinegar and olive oil for the easy, fruity dressing in this Green Salad with Strawberry Balsamic Vinaigrette. The tangy dressing pulls out the sweetness of the sliced strawberries strewn throughout.
What makes a spinach salad “perfect,” you ask? Ree’s Perfect Spinach Salad includes crispy bacon and hard-boiled eggs as well as sauteed mushrooms and onions. Think of it as the perfect accompaniment to your family’s next steak dinner.
Ree’s Easy Greek Salad recipe re-creates this restaurant menu staple with all the fixins, plus a classic red wine vinaigrette. Toss it in a big bowl and pair with nearly any meal, whether it’s pizza or grilling night.