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Why waste your green at a salad bar when you can make a wealth of crispy-fresh, healthy salads at home? Start with George Geary's great advice for stocking the pantry, then choose from a tempting variety of recipes for 350 best salads and dressings: Make-ahead entrée salads feature hearty ingredients like Vietnamese Beef, Curried Pork Tenderloin and Potato Sausage. Recipes such as Chicken Gruyère Salad double as delicious sandwich fillings. And flavor combos like Avocado & Tomato, Orange & Onion, Beet & Mint, Gorgonzola & Penne, Egg Noodles & Shrimp, Dried Fruit & Bulgur, White Beans & Roasted Peppers–plus add-ons, vinaigrettes and creamy dressings (low-fat, too)–ensure there's something to satisfy your every craving. Colour insert.
Artichoke Salad
4 cups salad greens 1 jar (13.75 oz) drained marinated artichoke hearts 2 cloves garlic, minced 3 tbsp minced Italian flat-leaf parsley 2 tsp extra virgin olive oil Freshly ground black pepper Divide greens on four plates. Set aside. In a medium bowl combine artichokes, garlic, and parsley. Divide evenly on top of salad greens. Drizzle olive oil and freshly ground black pepper to taste. –from 350 Best Salads & Dressings |
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