I love the combination of apples, cheddar cheese, and smoked almonds in this salad. Adding these ingredients to fresh spinach and topping it with a simple honey dijon dressing makes a delicious salad. This recipe couldn’t be easier to prepare and is always a crowd pleaser.
We have a wonderful restaurant close to our home called Birch’s on the Lake. It is one of those places that has a neighborhood feel and everything on the menu is great. There is one salad they serve that I particularly love made with crisp lettuce, quinoa, chèvre, avocado, red onion, pistachios and a lovely green goddess dressing.
This simple salad is as delicious as it is gorgeous. The bright grapefruit and creamy avocado complement each other impeccably well. To preserve the individual flavors of each fruit, I keep the dressing simple using only olive oil and Maldon sea salt.
I love Mexican street corn and I also love a good green salad. I was craving both one day so I decided to combine the two in one dish. The recipe that resulted has become the most requested menu item in my house this summer.
Potato salad is an American picnic and potluck staple. It’s often the first side dish to disappear at summer gatherings. This recipe is based on the one my mom always made when I was growing up. The ingredients are simple but delicious when combined.
This salad was inspired by a dish I had in Nashville at the restaurant Biscuit Love. I was there for breakfast with a few girlfriends and we decided we needed to order something healthier to balance out all the indulgent biscuit dishes we were sampling. We ordered their shaved Brussels sprout salad that comes topped with a few poached eggs. It ended up being as delicious as their famous biscuits.
I’ll be honest here: Kale was not one of my favorite vegetables. It is, however, a nutritional powerhouse loaded with vitamins, minerals, essential amino acids and fiber,making it very worthy of consumption. Because of the nutritional benefits, I used to just throw kale in my smoothies to make sure I was getting it in my diet. Then I started adding a little to my salads, adding more each time. It grew on me, and now I love it.
I love butter leaf lettuce, and I love warm goat cheese. Combine the two, and you have the perfect salad. Slices of goat cheese are coated in egg and then coated in an almond flour mixture and lightly fried.
This roasted pumpkin salad is festive with colorful ingredients that look and taste like fall. It is hearty and can be served as an entree or side salad. Vegans can substitute riced cauliflower for the goat cheese.
I love the combination of flavors and textures in this salad. The soft sweet burst of blueberries with the crunchy walnuts and velvety goat cheese is so satisfying. Adding the freshly toasted walnuts with honey melts the goat cheese and creates a creamy dressing with the olive oil and lemon juice.
Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…
