After the pesto is added to the salad, it can be covered and refrigerated for up to 1 day. Refrigerate the salad and greens separately for up to 3 days. Fresh pesto can be found in the cheese or ...

She’s something of a salad aficionado, bringing a French laissez-faire ease to recipes such as green beans with blood oranges, avocado and hazelnut pesto; poached salmon with steamed potatoes and ...

Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette. This salad, as its name suggests, can be served warm, but it’s versatile enough to enjoy at room ...

It’s an Ina Garten frittata recipe that yields a delicious one-dish breakfast dish, but accompanied by a green salad it makes ...

In a large sauté skillet, heat a small amount of canola oil and sauté the peppers until they begin to blacken and blister a ...

Once the potatoes are tender, remove them from the heat and let them cool. In a large bowl, top the potatoes with the quick ...

This dish was inspired by my mother's garden in Traverse City, Michigan. I would pick fresh ingredients from the garden and make this for her and my grandmother. It evolved for years and has now ...

When asked about their favorite pasta salad recipes, several Eater staffers replied that they don’t tend to use one. This is another upside of pasta salad, of course: It’s an easy catch-all ...