This is, hands down, one of the most refreshing and satisfying salads you can make. It’s that perfect “bright spot” in the middle of the week, loaded with so much texture and flavor. We’re talking the crisp crunch from fresh cucumber and bell peppers, the hearty, satisfying texture of chickpeas, and a huge handful of…
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This recipe was born from one of those classic “what’s in the fridge?” moments. I had some leftover cooked chicken, half a head of romaine looking a little sad, and a box of penne. My first thought was three separate, uninspiring meals. My second thought? Let’s combine them. I am so glad I did. This…
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Let’s be honest: a truly great Caesar salad is a thing of beauty. But for years, I felt like I had only two options: the restaurant version that feels heavier than a lead balloon, or the sad, watery “light” bottled dressings that just miss the mark entirely. As a kitchen investigator, I refused to accept…
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Yield: Approx. 1 cup (16 tablespoons) Prep time: 5 minutes Serving Size: 1 tablespoon Ingredients ⅔ cup (160 ml) grapeseed oil (or other neutral oil like avocado or light olive oil) ⅓ cup (80 ml) rice vinegar 1 tablespoon finely minced scallions (green parts mostly) 1 ½ teaspoons finely minced or grated fresh ginger 1…
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Yields: 6 servings Prep time: 20-25 minutes Total time: 20-25 minutes Ingredients For the Vinaigrette: ¼ cup + ½ tablespoon (4.5 tablespoons / 67ml) extra-virgin olive oil 1 ½ tablespoons fresh lemon juice 1 ½ tablespoons red-wine vinegar 1 ½ teaspoons dried oregano ⅜ teaspoon salt, or to taste ⅜ teaspoon freshly ground black pepper,…
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For the longest time, I avoided the salad bar at summer potlucks. You know the one—that big, beautiful bowl of three-bean salad glistening with dressing. It looked delicious, but I knew the carb count would leave me feeling sluggish and foggy all afternoon. I missed that specific texture. I missed the way a firm, hearty…
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