Where I grew up in California there was a French restaurant that used to make this navy bean salad made with lots of fresh parsley, onions, lemon juice, celery and olive oil. It tastes so good and cool.
This salad is made with various grains, corn, sprouts, green onions, cherry tomatoes, peas, and feta
cheese tossed together with a vinegarette. Add hot slices of French bread and you have a whole meal!
Mmmmm, endive leaves are so yummy stuffed here with goat cheese, chopped dates and orange segments. Top them off with a drizzle of olive oil and sprinkle chopped chives and freshly ground black pepper. Delicious as a side or appetizer.
This is a baby spinach salad with dates and almonds that I found in my cookbook Jerusalem. This Arabic salad seems to be the counterpart to the Italian panzanella. This one uses crunchy torn pitas sauteed in butter and olive oil along with almonds that are mixed with chile flakes and salt. So good!
Oh man, this was good! Definitely will make again. This is a grilled panzanella salad that I found in my magazine Cook's Country. Grilling the veggies and baguette slices first gave extraordinary flavor to this salad. Winner!
