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recipes 2005 04 arugula watercress and goat cheese salad with raspberry vinaigrette
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4.0
(3.8)
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Toss the peppery greens with Italian plums and Parmesan, roasted Meyer lemons and avocado, grilled broccoli and herbs, and more.
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The arugula salad recipe everyone thinks about: Yes, there are candied walnuts and goat cheese. And balsamic, naturally.
3.5
(3.54)
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2.4
(2.44)
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This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine.
4.7
(4.74)
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You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
4.0
(4.13)
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3.0
(3)
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Must love lemon.
4.0
(3.91)
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This salad was inspired by one we had in Rome that was made with Stracchino cheese, but we've used mascarpone, which makes an admirable and accessible substitute. (Stracchino, a springtime cheese, is difficult to find here, even in season.)
Active time: 25 min Start to finish: 25 min
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Wishy-washy greens needn't apply: A gorgeously balanced symphony of peppery and bitter greens, cut with a lemony vinaigrette that makes the feta go creamy, and an occasional pop of sticky, sweet date, this is sure to become your go-to salad all summer long.
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Finely chopped toasted walnuts bulk up the yogurt dressing for this gorgeous salad. It's pretty enough to serve to company, either as the main course of a vegetarian meal or as a meatless offering at a summer potluck.
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Show off peak season citrus in this bright and tangy salad that makes a great counterpoint to some of winter’s dark, rich foods.
5.0
(5)
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Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
3.3
(3.25)
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Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.
4.5
(4.47)
