Chapel Hill Cooking Classes - (310) 980-0139

Login

Archive | Salads RSS feed for this section

Roasted Beet Salad with Citrus, Shallot and Mint

Roasted Beet Salad with Citrus, Shallot and Mint

This is such a simple salad and can be eaten all year round. I often use different herbs such as rosemary, basil or chives, but for this time of year, I love it with fresh mint. Ingredients 2 pounds beets, trimmed, washed, cut into 2 inch chunks 2 shallots, halved, thinly sliced and sautéed for […]

Read More
Roasted Beet Salad with Watercress and Toasted Walnuts

Roasted Beet Salad with Watercress and Toasted Walnuts

One of my favorite ways to enjoy beets is to roast them until they are caramelized and tender. I can eat them just like that or slice them up and add to a salad or vegetable plate. In this delicious recipe I toss beets with watercress, endive, toasted walnuts and a lemon vinaigrette. Warm Beet […]

Read More
Chicken Salad with Mixed Greens and Chevre

Chicken Salad with Mixed Greens and Chevre

A simple, quick salad for the dog days of summer. You can use feta instead of the chèvre if desired. I love summer salads that use up leftover protein from last nights meal, think of grilled shrimp, pork tenderloin, tofu, or salmon as a replacement for the chicken. I also recommend using any kind of […]

Read More