By Maggie ZhuIngredients1 cup cooked chicken, diced (or 1 uncooked chicken breast)*¼ cup mayonnaise¼ tsp lemon juice, or rice vinegar¼ tsp salt¼ tsp black pepper1 tsp curry powder½ stalk celery, small dice¼ red onion, small dice2 tbsp...
By Joanne ChangIngredientsBlood Orange and Beet Salad2 lbs beets, red and gold (about 4 medium)(910 grams)1 tsp kosher salt1 cup walnut pieces2 blood oranges (or normal oranges if you can’t find blood oranges)Blood Orange-Sherry Vinaigrette(recipe follows)8 cups...
By Domestikated LifeIngredients⅓ cup Balsamic Vinegar½ cup Olive Oil¼ cup Fresh Squeezed Orange Juice1 tbsp Orange Zest, Plus More For Garnishing1 tsp Garlic Paste1 tsp Honey, Plus More For DrizzlingSalt And PepperLittle Leaf Farms Baby Red And Green...
By The Hungry HutchIngredientsTofu Salad1 14-ounce package firm tofu2 tbsp extra-virgin olive oil1 4-ounce package Little Leaf Farms Baby Crispy Green LeafSalt and pepper3 oz snap peas, cut on the bias(about 1 cup)2 oz radishes, thinly sliced(about 3 small)Honey Miso...
By Kara Lydon of The Foodie DietitianIngredients3 acorn squash, halved and seeds removed1 tbsp minced shallot¼ cup apple cider vinegar1 tsp dijon mustard½ tbsp honey½ cup olive oil, plus more for brushing squashSalt and pepper, to taste4 oz Little Leaf...
