This mixed green salad is served with a warm disk of goat cheese that you pan sear and then top the salad with. It is the perfect combination of warm and cold, crunchy and creamy that just takes ...

1 cup mixed micro-greens (about 1 ounce) 1 cup fresh edible flowers (about 3/4 ounce ), such as baby sunflower, fennel, marigold, and nasturtium ¾ cup loosely packed celery leaves, large leaves torn ...

On warm days I crave a crisp salad. It's the perfect side dish on a summer evening. But not just any old salad will do — I want something luscious and full of flavor. That was the inspiration ...

Bring 1 cup orange juice to simmer in a heavy, small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice. In a small ...

In French homes, a mixed green salad is often served after the main course. The dressing is prepared and left in the bottom of the salad bowl, torn lettuce rests on top. Tossed at the table right ...

In French homes, a mixed green salad is often served after the main course. The dressing is prepared and left in the bottom of the salad bowl, torn lettuce rests on top. Tossed at the table right ...

Makes 4 servings 4 cups mixed fresh greens (combine a leaf lettuce with crisp varieties) 1 small yellow bell pepper, finely chopped (about 1/2 cup) 1 small red bell pepper, ...