Author: Molly O'Neill
Serve this comforting salad as a main dish or as a side. The chick peas contribute a considerable amount of protein, manganese and folate to the dish.
Author: Martha Rose Shulman
You could use canned cannellini beans for this, but I love the size and texture of large white limas. I don't soak limas because the skins tend to detach and the beans fall apart when you cook them. You...
Author: Martha Rose Shulman
For a salad to make a meal, it should contain something more substantial, like grains, beans or potatoes, or protein-rich ingredients like cheese, fish or eggs. Poach an egg, place it atop a generous serving...
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Melissa Clark
This is inspired by a salad I recently enjoyed in a small vegetarian restaurant called Siggy's on Henry Street in Brooklyn Heights. They called it a quinoa Greek salad, but really the only thing that was...
Author: Martha Rose Shulman
This dish is inspired by a recipe from "The Paris Cookbook," by Patricia Wells. I'd never thought about using walnut oil, which is high in omega-3 fats, with lentils. It's a great combination. Be sure...
Author: Martha Rose Shulman
Mache, a delicate green with a mild, subtle flavor, packs quite a nutritional punch, as it is high in omega-3s (as are walnuts) and folic acid. The salad is simple to throw together, but its flavors are...
Author: Martha Rose Shulman
Author: Florence Fabricant
Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad. Walnuts, toast them or don't, add crunch and the dressing adds zing.
Author: Martha Rose Shulman
Author: Elaine Louie
Author: Molly O'Neill