Not really “about” salad. But salad is the force that through the green fuse drives the flower. Recipes, lots of them—and plenty else besides.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 391 | Founded | 6 years ago | Last Issue | 10 days ago |
| Active | |||||
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Green Goddess Little Gems. Piquant White Bean Salad with Olives and Fried Lemons.
Little effort. Lotsa flavor.
WE’VE PROBABLY ALL BEEN playing it safe when it comes to leafy green salads, trying to make sure we know exactly which lettuces were the culprits of the recent unpleasantness (iceberg, specifically from
Cold Peach Cucumber Soup. A Very Luxe Cheese Toast.
These two dishes will hit the spot: Kerpow!
MS. NUNN SAID SHE WOULD make the salads herself. For she had said it so many times before. (How does one measure almost six years of salad making?)
Shrimp and Roasted Corn Salad with Bacon and Tons of Chives: You Want This.
Plus, a Roasted Tomato Pasta Salad with Green Olives and Herby Ricotta. Both are perfect for summer. No suspicious ingredients.
AS WE ALL KNOW, life is rarely a straight path from start to finish. Nor is it a clear path. And you’re never f...
Chopped Chickpea and Avocado Salad with Double Pepperoncini; Herby Carrot Salad with Toasted Nuts and Dates
This carrot salad is crazy piled on the whipped feta, but you can always eat it on its own. Perfectly delicious!
ONE THING I ENJOY IN MY SPARE TIME is complaining about the weather. If there were a Girl Scout badge for this, it would absol...
Use Your Cheese As You Please (in Your Salads)
Refreshing Watermelon and Radish Salad with a Whisper of Feta.
IN THE EARLY DAYS OF THIS NEWSLETTER, a woman voluntarily exited our lovely society here because, as she put it: too much butter and cheese. She was responding to a newsletter...
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The Department of Salad newsletter: Recipes you’ll actually make. Writing you’ll actually read. I love it here.
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