Jun 5, 2024 · Ina’s arugula salad features a half-cup of dried cranberries, a sweet-tart nod to Cape Cod, as well as toasted walnuts, a chopped apple and crumbled blue cheese. get the …

Mar 20, 2025 · Ready in just 15 minutes, this super simple salad is the perfect way to add extra crunch to your meal. It’s totally refreshing and packed with bright flavors from the cilantro and …

For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash ...

For the salad: Add the mango, pickled onions, cilantro, chile lime seasoning, bell peppers, cucumber and Cotija to a large bowl and top with the dressing. Gently toss to coat. Cover and …

Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl. Toss together the chicken, celery, shallot, dill and parsley in a large bowl.

Deselect All. Dressing: 1 heaping cup fresh basil. 1 cup baby spinach. 1/2 cup grated Parmesan. 3 tablespoons pesto, store-bought or Best Ever Pesto, recipe follows

Salad: Extra-virgin olive oil, for cooking. 2 cups cherry tomatoes. Kosher salt and freshly ground black pepper. 3 heads romaine, cored and chopped small. 1/2 cup small dice sharp provolone.

Preheat the oven to 350 degrees F. Toast the walnuts on a rimmed baking sheet, tossing once, until golden brown, 8 to 10 minutes. Let cool, then coarsely chop.

Bring a large pot of salted water to boil. Add the pasta and stir. Return to a boil and cook until al dente, adding the peas in the last 2 minutes of cooking time.