You can make this colorful two-bean salad without the tuna, if you prefer, or, for those more daring, add canned salmon or sardines. kitchen gear Cutting board Sharp knife (adult needed) Measuring cup Can opener Medium-sized bowl Large spoon Ingredients…
The yogurt in this nearly instant salad dressing adds a tart flavor and rich creaminess too. kitchen gear Measuring cup Jar with lid or small bowl Measuring spoon Fork or whisk Ingredients 1⁄2 cup olive oil 1⁄4 cup vinegar…
These are vegetables you might only have tasted cooked — but eating them raw is a completely different experience! Try it. Just be sure you let the salad marinate in the fridge for an hour, since that’s going to give…
This is the kind of use-what-you’ve-got approach to cooking that we love best. Start with some cooked grain or pasta — and then build a main-dish salad from whatever ingredients you have on hand. You’ve got grapes but no dried fruit?…
Make a jar of this bright-tasting, green-flecked salad dressing — and then use it to make something else! We use the vinaigrette in a number of recipes in this issue — the Build-Your-Own Grain Salad, Stuffed Cherry Tomatoes, and Three…
Classic Italian pesto is made from basil, pine nuts, and Parmesan, but we love to mix it up by substituting different herbs, nuts, and cheeses. We’ve made suggestions for some of our favorite pestos, but try making up your own…
At the start of summer, all you need is a cold wedge of watermelon and a big smile. But if you start to crave something different later in the season, try this savory salad. It might sound weird to mix melon…
Gazpacho is the famous cold soup from Spain that’s usually made with tomatoes. But you can make all kinds of cold soups! This one is creamy-dreamy from the avocado and yogurt, with just a little kick from the scallions and (if…
Peas are incredibly sweet and beautifully green, as long as they’re not overcooked. If it’s the texture that troubles you, though, this might just be the perfect recipe for you: the peas are pureed and served cold, so the soup is velvety and…
You can use large leaves of kale or mustard greens instead of collards, although they will still be smaller, so use a little less filling for each roll. You can also try this with large lettuce leaves. kitchen gear Clean…