Bring color and fresh flavor to the table with your picks from these savory salads and vegetables
Written bySunsetOctober 5, 2009
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Photography by Annabelle Breakey
1 of 14Photography by Annabelle Breakey
Garlic and Thyme Green Beans
Sometimes the simplest of recipes are the most delicious. Plenty of garlic, some thyme, and really fresh green beans add up to more than the sum of their parts.
By topping parmesan-flavored creamed spinach with a bread crumb topping, creamed spinach becomes a great potluck dish that can be made up to a day ahead and needs just a few minutes under the broiler to be hot, crunchy, and ready for the table.
Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese
Sweet citrus and dates, in season throughout the west all winter long, pair beautifully with bitter radicchio. Tangelos and blood oranges would also work well in this recipe.
Poached Pear, Macadamia, and Spinach Salad with Goat Cheese
This fall salad is bursting with color and flavor from sweet poached pears, crunchy macadamia nuts, creamy goat cheese, and jewel-colored pomegranate seeds--very impressive.