Salad
Mixed Greens with Goat Cheese Crostini
The warm goat cheese toasts make delicious croutons for the salad, but they would also be an easy hors d'oeuvre.
By Lynda Hotch Balslev
Oriental Chicken and Cabbage Salad
For a colorful presentation, serve the salad in red cabbage leaves.
Endive and Pear Salad with Gorgonzola Cream Dressing
This recipe can be prepared in 45 minutes or less.
By Anita Ravon
Icy Fruit Salad
I hated this salad when I was growing up: It was pink, had too many ingredients in it, and my very Southern family loved it — three good reasons to abstain. During Thanksgiving and Christmas holidays, my mother would always go back for seconds, chiming, "You don't know what you're missing." But I knew, all right — an unappealing mishmash of canned fruit and mayonnaise. No thanks. However, as I've grown older my family's "Southern classics" don't embarrass me as much. I've actually eaten this salad many times as an adult, and though I'm not saying it's my favorite, sometimes I need seconds to be sure.
By Kathy Spivey
Tomato-Basil Vinaigrette
At the restaurant, this vinaigrette is also used as a marinade for grilled chicken.
Couscous Salad with Shrimp and Mint
By Brenda Louch
Warm Spinach Salad with Parmesan Toasts
Eating your spinach (and radicchio) has never been more pleasant.
Ratatouille and Goat Cheese Salad with Pesto Vinaigrette
In this recipe we call for a 3- by 1 1/2-inch stainless-steel pastry ring. It is available at some specialty cookware shops.
Salade Vigneronne
A lightened version of a first course that traditionally precedes choucroute garnie.