#house-salad

#house-salad

Korean Coleslaw is a refreshing take on a classic favorite, reimagined to be both delicious and functional. Unlike traditional mayonnaise-based slaws, this version harnesses the power of Lactobacillus plantarum CJLP55, a probiotic strain known for its potential benefits for gut health and skin vitality.

One cup of cooked cabbage contains roughly a gram and a half of fiber, whereas the same amount of cooked turnip greens has about 5 grams of fiber.

As nearly 15,000 nurses' strike, New York's biggest hospital systems are trying to roll back hard-won staffing rules and health benefits-even as executive pay soars.

One lap around the farmers market is enough to inspire spring vegetable recipes that make the most of thick stalks of asparagus, perky pink radishes, purple-streaked spring onions, tender sweet peas, thin-skinned new potatoes, and more.

Not only is a second life as a salad dressing a far superior fate than the trash can, dips can also catapult what may have been an ordinary salad to new, crave-worthy heights. You can even get a little creative with them. The main thing to consider, however, is consistency. Most dips will need to be thinned out to make them more pourable and dressing-like.

This Winter Citrus Salad is absolutely gorgeous and has a variety of incredible winter fruits like pomegranate seeds and tangy citrus fruits! This salad makes a great appetizer, side or main dish. You will love how versatile it can be! Add a beautiful piece of sliced chicken or crispy air fried chickpeas on top to add a little protein and make a full meal out of it. This salad it very customizable as long as there is some citrus on it.

I've been getting requests for a blue cheese dressing recipe ever since I shared these buffalo cauliflower wings a few years ago. After testing and tweaking this one with various ratios of mayo, buttermilk, and sour cream, I'm happy to report that it works perfectly as a dip for wings or veggies. With a little more buttermilk (or regular milk) stirred in, it becomes a flavorful, pourable salad dressing too.

There's something about those heads of butter lettuce at the store or spring farmer's market: the bright green always looks so enticing! I'm one of those people who can't resist buying them, even if I don't have a plan yet. So here's a simple recipe I created to make it taste amazing: my butter lettuce salad!

Dynamic duo beans and greens come together again in this pantry-friendly soup. Toasted garlic, tomato paste, and smoked paprika boost store-bought vegetable stock (use a base like Better Than Bouillon for superior potency) into a rich broth. Chickpeas and Swiss chard hang on to their texture in the brew, but use whichever white beans and hearty greens speak to you.

Greek salads are incredibly underrated, whether you're making them at home for yourself or ordering one from your favorite local Greek spot alongside your favorite Greek dishes. A Greek-style salad is usually packed with fresh ingredients - think lettuce, red onion, Kalamata olives, cucumbers, a basic vinaigrette - and topped with the one ingredient that makes Greek salad, well, Greek salad: feta cheese. It's fatty, milky, salty, and flavorful, elevating the entire mouthfeel and giving you reason to order yours with extra on top.

Although it might sound unusual, lettuce is a fresh addition that will brighten up any number of casseroles, bakes, or hot dishes. Along with providing extra nutrients and fiber, crisp and crunchy lettuce varieties can also add another textural element to contrast typically smooth and creamy fillings. What's more, lettuce also amps up flavor by offering a fresh and vegetal brightness that cuts through the rich and savory qualities of a casserole. If that weren't enough, leafy greens can even add an unexpected aesthetic value.

I don't want to eat bagged salad for lunch just because it's easy. In my household, when I don't have last night's dinner leftovers to turn to, my go-to lunch has always been a rice bowl. I usually fry up some tofu and/or chickpeas and toss those with greens and a quick little sauce. It takes about 10 minutes and is wildly satisfying.