Ribbons of julienned ginger and shallots and a bit of maple-balsamic butter turn roasted roots into gold.
A sherry vinaigrette enhanced with local blue cheese gives a twist to a traditional Italian tricolore salad.
Packed with flavor, this easy mid-winter salad manages to feel hearty and light at the same time.
A flexible main-dish salad is just the ticket for using up the harvest.
Here's a way to get the best BLT flavors in a fresh, crunchy tomato-y salad.
A new recipe from the Vermont Farm Table Cookbook, 10th Anniversary edition, rings in summer.
We still need something to take the chill off, but we're craving light and green and spring-y. Ta-da!
Winter greens and fruit inspire an elegant plated salad - for one or a crowd.
This healthy bright-tasting holiday salad can be served warm as part of your Hanukkah menu, and it's delicious the next day, too.
French lentils for great texture; a Mojo-inspired dressing + roasted veg for bold flavor.