FacebookTwitterDiggPinterestYummlyStumbleUponemailPrintThis isn’t your typical crab salad. It’s elegant, refined and gorgeous – the colors of the avocado, mango and blueberries are striking against the white of the crab. The dressing infuses lime, ginger, and honey combining with jalapeno, cilantro, lime, creamy avocado and the sweet crab that sets the stage for the blueberry mango…
FacebookTwitterDiggPinterestYummlyStumbleUponemailPrint Have you ever been to Franny’s in Brooklyn? If you have, I’m jealous. I do have the cookbook and I love it. That’s what inspired this salad. In paging through it is spied a recipe for Sugar Snap Peas with Ricotta, Mint and Lemon and it looked really good….
FacebookTwitterDiggPinterestYummlyStumbleUponemailPrintServes 6 I found the most beautiful golden and Chioggia beets, at my local Whole Foods. They were perfect salad for a salad with fresh spinach, some ricotta cheese scented with the grated peel and juice from a Meyer lemon, sea salt and pepper. This is dressed with honey raspberry vinaigrette….
FacebookTwitterDiggPinterestYummlyStumbleUponemailPrintSalads are welcome at my table anytime of year. We tend to think the best salads are found in the summer with all of the fresh produce but winter salads are one of the best kept secrets I know. They have depth of flavor, vibrant colors and interesting textures. This salad…
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