If, like me, you are being inundated by vegetables from the garden, or if you just want to eat more fresh food or lose weight or any number of reasons to eat salads, the NYTimes has you covered. It has 101 salad recipes for you to try, handily grouped into different categories–vegan, vegetarian, seafood, salads with meat, salads with noodles, and salads with grains.
If that’s not enough, it has links to articles about how to make your own salad dressing, including basic vinaigrette and ranch.
What a gold mine of simple recipes. I printed it out and plan to try a lot of them. Here’s a few that caught my eye:
1. Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta, but there goes the vegan-ness.
37. Cube smoked tofu, then brush it with a mixture of honey and orange juice; broil until browned. Toss with chopped cucumbers, radishes and peas or pea shoots; drizzle with soy sauce and lime juice.
28. Toss mâche or another soft green with toasted slivered almonds and roughly chopped fresh figs. Thin some almond butter with water and sherry vinegar to taste anduse as a dressing. Some will like this with fresh goat cheese.
84. Spring rolls, unrolled: One at a time, soften a few sheets of rice paper in warm water. Drain, pat dry, cut into strips and toss with chopped cucumber, grated carrots, chopped cilantro, bean sprouts, chili flakes and chopped roasted peanuts. Dress with toasted sesame oil, fish sauce or soy sauce, and rice vinegar or lime juice. A few shrimp are a nice addition.
44. Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.
I bet I will, too. Oh NYTimes, you know me so well…