Side

For a nice change from the typical pasta or potato salad—and a different way to enjoy brown rice—try this Mediterranean side salad with a bit of Mexican heat.

Cooking bulgur with turmeric turns it a bright yellow that contrasts nicely with the red and green of this zesty salad.

Brimming with color and texture, this substantial side salad will keep for up to four days in the refrigerator.

This exciting, inviting fruit salad is especially delicious served with grilled pork or chicken.

Buttermilk heightens the flavors of the fruit in this kid- and adult-pleasing salad or dessert.

Experiment with different varieties of apple and with seasonal fruit when you make this refreshing salad.

Crunchy pecans and a mildly tart dressing enhance juicy, sweet pears topped with tangy goat cheese.

Zesty, tangy, and naturally sweet—this salad is all those rolled into one.

Unlike many other poppy seed dressings, the one used in this fresh vegetable salad is sweet and sour.

This colorful and crisp medley of fresh vegetables is easy enough to prepare for everyday meals, yet elegant enough for guests.

This versatile Asian-flavored slaw can be as mild or as spicy as you like. Use it as a salad, or add chicken and serve over rice for a main dish (recipe on page 65).

This sweet-hot slaw gets its “attitude” from a combination of several highly flavored ingredients.

With its sweet and sour crunch, this salad is sure to be a winner at your table.

Serve this brilliantly colored salad of mixed salad greens, blueberries, mandarin oranges, and pears with Grilled Sirloin with Honey-Mustard Marinade (page 176).

Baked with pumpkin for added flavor, moisture, and body, these gingerbread muffins are perfect for brown-bagging or after-school snacks.

Brown rice is a must-have staple for healthy eaters. I used to think I wasn’t a fan—and then I was introduced to short-grain brown rice (long- and medium-grain varieties are much more commonly found but not nearly as tasty, if you ask me). The short-grain has a nuttier taste that I’ve truly come to crave. If you haven’t tried it, it’s definitely time to do so. One of the best things about brown rice is that you can make a pot on Sunday and it keeps all workweek if refrigerated in an airtight plastic container or resealable plastic bag.

I am pretty limited in the veggies I love, so I find myself eating the same ones often. Many years ago, I went to a restaurant in Beverly Hills, and they had an arugula salad. I’d never had arugula, but I was feeling adventurous. Ever since, arugula has been my favorite salad green—in part because I love it, but also because it’s one of the darker greens and thus has more nutrients than iceberg. Now I admit it’s a bit bitter and may not be everyone’s favorite. But I’d definitely recommend giving arugula a try. If you like it half as much as I do, you’ll love this simple salad.

Though I love traditional salads, I’m a big fan of salads that don’t include lettuce, especially in summer months when it’s warm. There’s something about a bowl of fresh, crisp veggies spiked with a bit of cheese that I find satisfying. And it doesn’t hurt that they provide fiber and fill you up with so few calories. Here’s one variation I make often.

This dish has few ingredients but a complex flavor. I love using Gourmet Garden’s Italian Seasoning Herb Blend here because you can really taste all of the individual herbs without going to the trouble of washing, drying, and chopping them. If you find another brand, that will work too. We’ve found Gourmet Garden is most common across the country. Though it seems pricy at first, it’s really not if you consider how many uses you’ll get from one tube and how long it lasts (be sure to check the date when you buy it to get one that will last for months).

When using fresh herbs, be sure to dry them thoroughly after washing them so they are fluffy, not dense, when chopped. You not only get a more precise measurement, but they’ll also distribute more evenly in your dishes.