You already know salads are good for you, and that one big salad every day could make an impact on your day-to-day health. But if the thought of having a salad every day is leaving you feeling kind of blah, it’s time to rethink your strategy. Salads can be so much more than your go-to tomato-cucumber-ranch combo. Once you start varying textures, temperatures, proteins and flavor profiles, your greens will be anything but boring. Check out Rach’s summer-y dinner salads from our June 2016 issue, which are full of flavor and won’t leave you hungry — we promise!
Wouldn’t it be nice to take a Sicilian vacation this summer? This salad might be the next best thing! Garlic, olives and Italian herbs in this citrus-y swordfish salad will transport you to the Italian coast. Read more
Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.
We love @jjchildress2002‘s idea of putting a healthy spin on a game day favorite.This homemade salad is full of buffalo chicken, fresh berries and bleu cheese. Check out that color combo!
Looking for more tailgate inspiration? Check out our favorite Game-Day Recipes here.
Sometimes I approach a classic recipe with meat and think, “How I can make this vegetarian?” While other times the transformation just happens by chance, as was the case with this Veg(etarian) Wedge Salad.
Though I’m not sure where or when the original Wedge Salad was created, the combination of crunchy lettuce, tangy cheese, creamy dressing and bacon has always been a favorite of mine. So while looking in my fridge one night, I spotted a number of Wedge Salad ingredients and started to get excited, until–oh wait, oh no!–I didn’t have any bacon. In search of a quick substitute, I found that I had falafel and thus a (meat-free) salad plan was hatched. To go along with my newly-inspired Mediterranean take on the wedge salad, I whipped up a feta-buttermilk dressing in place of the standard blue cheese dressing and substituted grilled romaine for the typical iceburg lettuce (I don’t think romaine is typically Mediterranean, but I like the chargrilled romaine flavor, so I went with it).
Get the recipe: Veg Wedge Salad