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Full of flavor, veggies and good-for-you grains, these bowls won’t leave you hungry.
Cook the bulgur, then add the dates and a pinch of salt, before letting everything cool.
Then toss in pistachios, a peeled orange, and fresh baby spinach leaves.
No dressing necessaryjust a topping of grated asiago or parmesan cheese.
Brussels Sprouts and Sunchoke Salad
Take Brussels sprouts up a notch by adding sunchokes to the mix.
Bagna Cauda Salad
Bagna Cauda is a savory Italian dipping sauce traditionally served warm with vegetables.
The dressing is an emulsified mix of anchovy, garlic, lemon juice and olive oil.
Broil the pancetta until crisp and then use it as a topping over the warm bean mixture.
Serve the salad on a bed of lettuce, and drizzle with olive oil and sliced scallions.
The chickpea-rice base gets zip and crunch from chopped radishes,preserved lemonand parsley.
Pomegranate seeds, goat cheese crumbles and a quick vinaigrette add up to one very beautiful salad.
