The warmer weather and fresh produce available are open invitations to add a few new salads to the lineup. From seasonal sides to hearty entrees, these five salad recipes make a good start.
Chef Aaron Holt gives classic green goddess dressing a vegan spin by using silken tofu as the base. The dressing takes the usual green salad to another level of taste excitement.
Market Bean Salad, Aged White Cheddar Cheese, and Walnut-Bacon Vinaigrette
Chef Nicholas Ciccone of Restaurant Associates combines seven varieties of fresh, seasonal beans in this salad, creating a colorful and wilt-free addition to a picnic spread or barbecue.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.