This Roasted Vegetable Salad is the perfect side dish for any meal. Tender vegetables are served on a bed of arugula with a lemon vinaigrette. This crispy, delicious vegetable salad is perfect for ...

For the salad. 4 cups chopped roasted vegetables, chilled or at room temperature (see below) 2 cups lightly packed baby spinach, coarsely chopped. 1/2 cup (3 ounces) halved purple or red grapes.

Roasted vegetables such as carrots, bell peppers, zucchini, and broccoli are high in insoluble fiber, which helps maintain bowel regularity and keeps you feeling satisfied.

Remove silver skin from the back of the ribs. Season generously on both sides of ribs. Place on a sheet pan. Cover with foil.

2 cups coarse bulgur, rinsed. 2 cups hot water. 1 medium zucchini, cut into 1/4-inch dice. 1 medium carrot, cut into 1/4-inch dice. 1 small red onion, cut into 1/4-inch dice ...

Ingredients: 2 medium carrots, peeled and cut into sticks; 1 medium eggplant, sliced; 2 sweet peppers, sliced; 1 small red onion, sliced; 3 tbsp olive oil ...

4) Assemble the Salad: In a large bowl, combine cooked lentils, roasted vegetables, and arugula. Drizzle with the vinaigrette and toss gently. 5) Garnish and Serve: Sprinkle with toasted walnuts ...

GTU show creator George Severson joined us in the kitchen this morning to show us his favorite salsa/salad recipe. This ...

In the fall of 2023, at Yellow, the chef’s casual cafe, I ate a salad that now has its own file inside my brain. There’s a note on my phone about it: “Fattoush: Pita is coated with olive oil ...

1. Preheat the oven to 400°. In a large bowl, cover the bulgur with the hot water. Cover the bowl with a plate and let stand until the water has been absorbed and the bulgur is tender, about 20 ...