Foods by "Leafy Green" category| Page 11

Chicken Salad with Roasted Root Vegetable Vinaigrette

Author: Giada De Laurentis

Seared Shrimp Tostadas with Avocado Salsa

Campanelle Pasta with Burrata Cheese, Spinach, Lemon, and Toasted Almonds

Grain Bowl with Spiced Squash, Mushrooms, and Curried Yogurt

No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.

Author: David Tamarkin

Linguine with Pecan Arugula Pesto

Arugula with Lemon and Olive Oil

Golden Beet and Sunflower Salad

Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto

Tropical Chicken Salad

Author: Michele Sbrana

Shrimp and Romaine Stir Fry

Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.

Author: Lillian Chou

Frisée and Roasted Potato Salad

Dandelion Greens with Hot Olive Oil Dressing

Chicken Salad with Cilantro and Ginger

Author: Elnora Shick

Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Chard

One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.

Author: Tracy Pollan

Crab Salad and Buttermilk Caesar Dressing

Butter Lettuce Salad with Bacon, Dried Cherries, and Roquefort Vinaigrette

Sautéed Collard Greens with Slab Bacon

Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.

Author: Blue Smoke