Los Angeles Times

Salads

Go beyond adding just a few leafy greens to the holiday plate. Recipes include an apple wild-rice salad with bleu cheese and fuyu persimmon salad with a cumin-lime vinaigrette.

  • On the lighter side, a persimmon salad

    On the lighter side, a persimmon salad

    Thanksgiving dinner is an exercise in overkill. There are so many dishes, so much food, so many different flavors, so much richness. Getting off to the right start is important. What could be better than this light, crisp, slightly sweet and spicy salad from Russ Parsons that's based on the best...

  • Recipe: Sharon's ambrosia

    Recipe: Sharon's ambrosia

      Sharon's ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish. 1 pint heavy...

  • Recipe: Friday night salad with toasted cumin, honey and lime dressing

    Recipe: Friday night salad with toasted cumin, honey and lime dressing

      Total time: 25 minutes Servings: 2 as a main course, 4 as a side Note: This dressing is tart sweet, making the salad a nice start to a post-Thanksgiving meal. And it has less oil than you might be accustomed to. The recipe assumes a mix of diced turkey, fresh greens and some leftover vegetables,...

  • Recipe: Roasted pumpkin salad

    Recipe: Roasted pumpkin salad

      Total time: About 1 hour, 15 minutes, plus cooling time for the vegetables Servings: 8 to 10 10 cups cubed pumpkin (peeled and seeded), cut into 1-inch pieces (from about 7 pounds of pumpkin) 3 cups red pearl onions, peeled and trimmed 6 tablespoons olive oil, divided 1 1/8 teaspoons salt, divided...

  • Recipe: Warm barley and kale salad with roasted pears and candied prosciutto

    Recipe: Warm barley and kale salad with roasted pears and candied prosciutto

      Total time:1 1/2 hours Servings: 8 to 10 Note: When looking for Tuscan kale, keep in mind that it goes by many names -- lacinato, dinosaur kale and black cabbage among them. Substitute regular kale if desired. The salad can be prepared up through step 4 one day in advance, with the components...

  • Recipe: Apple-wild rice salad with blue cheese and Calvados dressing

    Recipe: Apple-wild rice salad with blue cheese and Calvados dressing

      Total time: 25 minutes plus 30 minutes chilling Servings: 6 to 8 1/2 cup dried cranberries 1/2 cup plus 2 to 4 tablespoons Calvados (or applejack) 1 egg yolk, at room temperature 1/2 teaspoon sea salt or more to taste 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 1 teaspoon Dijon...

  • Recipe: Pear and Apple Salad With Cranberry Vinaigrette

    Recipe: Pear and Apple Salad With Cranberry Vinaigrette

      Total Time: 25 minutes Servings: 4 Note: From Donna Deane. 1/2 cup rice vinegar 1/2 cup cranberry juice 1/4 cup minced dried cranberries 1 tablespoon minced shallot 2 teaspoons sugar 1/2 teaspoon chopped fresh rosemary 2 teaspoons olive oil Salt Cracked pepper 1 pear 1 apple 1 lemon, cut in half...

  • Recipe: Fuyu persimmon salad with cumin-lime vinaigrette

    Recipe: Fuyu persimmon salad with cumin-lime vinaigrette

    Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. 2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1...

  • Recipe: Chioggia beet salad with horseradish creme fraiche

    Recipe: Chioggia beet salad with horseradish creme fraiche

    Total time: 1 hour, 15 minutes, plus 1 hour standing time Servings: 8 Note: From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets. 6 large Chioggia beets, golden and red 2 tablespoons seasoned rice vinegar 1/4 cup good-quality olive oil 1/2 teaspoon toasted ground...

  • Recipe: Raw turnip and rutabaga salad with watercress

      Total time: 30 minutes, plus 10 minutes standing time Servings: 8 Note: From Christian Shaffer. 2or 3 medium turnips, peeled 2or 3 medium rutabagas, peeled 1/2 medium red onion, quartered 2 tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon freshly ground white pepper 6 tablespoons olive oil...

1 2w
86°