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.
A study by consultancy AlixPartners suggests commitments aren’t aggressive enough to meet a reduction objective set by the Science Based Target initiative.
The final bill increases meal reimbursements and extends some waivers, however, it will no longer provide free meals to students who qualify for reduced-price ones.
In summer, schedules tend to be more fluid and mealtimes, a bit less defined. Snacks can fill in when activities overlap lunch or dinner or when guests are on the go. These five recipes are easy to make ahead or prepare quickly.
