Tomatillo Salad

This tomatillo salad is bright flavored and refreshing. It's made with a combination of fresh tomatillos and butterhead lettuce and dressed with a creamy tomatillo ranch-style dressing. 

Fresh tomatillos are not actually tomatoes despite their appearance and their name. They come in a loose husk, and the skin is slightly sticky. They are actually related to gooseberries (aka golden berries).  Typically they are cooked and used to make stews such as pozole verde, enchilada sauce, and chile verde, as well as salsa verde. 

Spicy Slaw with Red Cabbage and Mango

This spicy slaw with red cabbage and mango is crunchy and flavorful, and the mango adds a wonderful sweetness to this salad. 

This slaw is refreshing and perfect for serving with grilled steaks, pork chops, short ribs, or spare ribs. You can also serve it with a sandwich for a light lunch. 

Three-Color Potato Salad with Vegetables

This potato salad uses a mixture of white, red, and purple mini potatoes. Add an array of vegetables and Japanese-style flavors for a fabulous potato salad. 

I've made Japanese-style potato salad, including one with ham and Yukon Gold potatoes, and one where you can make your own Japanese-style mayo. 

Green Bean Salad with Tomatoes, Arugula, and Basil Dressing

The recipe for this green bean salad with tomatoes, arugula, and basil dressing takes advantage of fresh ingredients that you can find at a farmers' market or your own garden. 

This salad is great for a picnic or a party and can easily be made in advance so you can enjoy spending time with your guests rather than being stuck in the kitchen

Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash

Made with sweet fresh corn and roasted sweet peppers, this may be the ultimate summer salad. It's great as a side dish, or when you want something easy and light yet filling, a summer main dish. 
 

This salad recipe includes a vinaigrette of garlic and shallot, citrus, honey, toasted cumin, and extra virgin olive oil. You can toss everything together or serve it in parts, letting your guests make up their own salad with their favorite additions. 

Jicama Slaw with Carrots, Cucumbers, and Bell Peppers

This jicama slaw with carrots, cucumbers, and bell peppers is a refreshing, crunchy, and tangy salad you can serve as a side dish for meat, poultry, and seafood. 

With a fresh dressing made with lime, olive oil, and rice vinegar, and spiced up with chile powder, this jicama slaw goes great with juicy meats such as barbecued ribs or slow cooked brisket.  

Asian Pear Slaw

This Asian Pear Slaw is a refreshing and light make-ahead salad that stays crunchy and sweet in the fridge until you are ready to serve it. 

This Asian pear salad is wonderful as a side dish to meats, fried chicken, and barbecue fare. It's so refreshing. 

Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions

This Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions is a hearty main course salad or side dish that is both refreshing and filling. 

I originally served this salad with cornbread aebleskivers and the combination was great. If you don't want to attempt the aebleskivers (they require a special pan), you conld serve these with a hearty and cheesy cornbread and a green salad. 

Corn and Cantaloupe Salad

Make this corn and cantaloupe salad with pickled red onions and roasted chile when fresh corn is at its sweetest. 

Enjoy this summery salad for lunch or as a side for dinner. It's also great for bringing to a potluck, cookout, or a picnic. The ingredients hold up well, even when the salad is made a day ahead of time. The corn stays crunchy and the cantaloupe stays juicy. 

Fusilli with Green Beans, Pancetta, and Parmesan

Combine fresh green beans, Parmesan, and pasta, along with tasty pancetta to create a creamy and cheesy dish. 

Combining the hot pasta water with the Parmesan cheese creates a light and flavorful sauce that clings to the fusilli and beans and ties the whole dish together. 

Red, White, and Blue Potato Salad

This red, white, and blue potato salad is a tasty addition to a Memorial Day or summer potluck or barbecue. 

 

This potato salad includes a combination of gold, red, and purple mini potatoes tossed in a simple oil and vinegar dressing rather than a mayonnaise-based dressing. 

Arugula, Apple, and Fennel Salad with Cheesy Crostini

This arugula, apple, and fennel salad is tossed with a wonderful citrus dressing and served with toasty crostini topped with a melty three-cheese spread. 

 

This salad, dressed with mix of shallots, lime juice, lemon juice, honey, Dijon, extra-virgin olive oil, and salt and white pepper, is amazingly flavorful. 

Chinese Chicken Salad

This Chinese Chicken Salad is a fresh and flavorful mix of chicken, crunchy vegetables, and a dressing of an emulsion of soy and two chile sauces, sesame oil, garlic, ginger, and rice vinegar. 

This Chinese chicken salad is layered with shredded chicken breast, chopped napa cabbage, hearts of romaine, snow peas, and scallions and then everything is tossed together with sliced almonds, toasted sesame seeds, and a bold and flavorful dressing. 

Zucchini Slaw

This zucchini slaw is an easy crunchy, crispy summer side dish, and perfect for using up the bounty from your garden. 

 

Enjoy this zucchini slaw served with grilled or fried chicken, burgers, or fish tacos. It's delicious as a cold summer side dish, as a substitute for a salad, and added to sandwiches. 

Chinese Egg Noodle Salad with Pork

This salad, with Chinese egg noodles, sliced pork tenderloin, and red bell peppers is hearty enough for lunch or a summer dinner. 

This salad is tossed with a vinaigrette of oil, sherry vinegar, soy sauce, ginger, lime juice, plus a tiny bit of sugar and hot sauce. It's so tasty, bright, and refreshing. 

Grilled Chicken and Peach Mixed Green Salad

This grilled chicken and peach mixed green salad is the perfect summer dinner, and you'll love the amazing blueberry vinaigrette. 

 

Start with a bed of mixed greens and top them with chicken breasts that you grill and slice after marinating them in a pineapple juice and soy sauce-based mixture.