This salad is so easy, refreshing, and delicious! It takes about five minutes to prepare and is the perfect compliment to a rich, wintry comfort meal. I made it with organic Cara Cara navel oranges, which are my new latest obsession. The color is salmony and the flavor is so fragrant. You can make this salad with any kind of orange, though (even blood orange!). And fresh organic fennel is now easy to find in my supermarket, as well.
My nephew had a Spanish girlfriend once, and she made a salad similar to this one for Christmas. November and December are a perfect time of year for Pomegranate Salad, since the pomegranates are nice and ripe. Lately, I can even find organic ones! This lovely girlfriend made the salad with escarole, but I have a hard time finding organic escarole, so I made it with a mixture of other fresh greens.
Once, at ABC Kitchen in New York City, I had an amazing kale salad. So I thought I’d give it a try to replicate at home. Imagine my surprise when my kids went from saying “Do I have to try it?” to “This kale salad is delicious! Can I have more?” When I made it a second night in a row, my little one shouted, “YAY! Kale salad again!” I know. I have a weird family. But it really is good. And easy to make.
Every once in a while I get a hankering for that broccoli bacon salad that is so popular at certain cafés and parties and supermarkets. But it’s usually a bit too heavy, rich, sweet, and filled with unexpected surprises like raisins. (Gack!) So this summer I was determined to make a version that is just as yummy and not as thick and goopy as the usual one.
by guest blogger Maya Rodale. I love inventing recipes using what’s available at the farmer’s market. Lately, I’ve been creating this simple, delicious salad that combines mint, radishes, and some other goodies that I’ve happened upon.
The other day I had a hankering for three-bean salad. Perhaps it was that I wanted something pickle-like… So I quickly found a recipe and adapted it to my own taste (I cut the sugar!) and made it organic. This recipe took all of 10 minutes to make.
by guest blogger Maya Rodale. This is the perfect salad for 2…or a nice side dish for a few. And if you’re not sure you like beets, this recipe might just change your mind.
by guest blogger Keriann Koeman. Tulip petals taste like sweet lettuce, and some of them end with a peppery flavor note. After tasting all our varieties, I’ve chosen the ones I like the best.
Raised on America’s first organic farm, Scratch author Maria Rodale learned how to make everyday favorites from, yes, scratch — the way you remember them; the way they turn out best.Order Now