101 Salads: The One with Quinoa and Tomatoes

I made this two different ways: once with lime juice and cilantro and again as written, with lemon juice and parsley. I much preferred the first version (with lime juice and cilantro). It may be that I just don’t care for parsley, but I didn’t finish even a small bowl of the lemon and parsley…

101 Salads: The One with Cucumbers and Mustard

This salad takes just a bit of planning ahead. It reminded me why trying 101 salads is a good idea: I would likely not have come up with this combination on my own, but I really liked it. I made mine quite mustardy (about 1:1 vinegar and mustard), and I think next time I make…

101 Salads: The One with Tomatoes and Soy Sauce

This one was a good reminder of what this project is: simple salads. It tastes pretty much how you’d expect it to taste — tomatoes, soy sauce. Definitely a side item, but so quick to toss together. Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil, and basil…

101 Salads: The One with Carrots and Blueberries

Another gem. Easy, interesting, pretty. I really liked the variety of taste and textures in this one. Grate carrots (I used already shredded from Trader Joe’s), toast some sunflower seeds (again, already toasted; I used unsalted), and toss with blueberries, olive oil, lemon juice, and plenty of black pepper.  

101 Salads: The One with Bean Sprouts

A while ago (maybe two summers ago?) I came across an article titled “101 Simple Salads for the Season.” I’ve tried a few here and there, but I haven’t had a system to remember which ones I’ve liked. I am going to again start making my way through. My goal, of course, is to eventually…

Tomato Peach Salad

I know it sounds weird. So weird. But I’ve been trolling this article for ideas, and I realized I had all the ingredients for this one (no. 2). So here’s the original recipe: “Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime…