Foods by "Leafy Green" category| Page 13

Reuben Salad

Author: Bruce Weinstein

Romaine Caesar Salad

Author: Ruth A. Matson

Cilantro Salad

Grilled Sea Bass, Mango, Grapefruit and Avocado Salad

Baked Trout with Spinach Butter Sauce

Author: Darina Allen

Mixed Bitter Greens with Sauteed Mushrooms

Watercress, Endive and Romaine Salad with Feta Cheese and Sun Dried Tomato Vinaigrette

Romaine with Parmesan Dressing

Chicken and Escarole Soup with Fennel

Author: Gerald Colapinto

Mixed Leafy Green Soup "Caldo Verde" with Chickpeas

Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie, since its many nutritious greens are pureed together...

Author: Rocco DiSpirito

Bibb Lettuce and Celery Leaf Salad

Smoked Turkey and Blue Cheese Salad

VINAIGRETTE BY BAREFOOT CONTESSA

Lobster Salad with Lemon Verbena Dressing

Author: Gerard Maras

Chicken, Arugula and Red Bell Pepper Sandwiches

Seafood "Cataplana" with Saffron, Vermouth, and Sorrel

Grilled Shrimp and Caesar Salad

Mushroom Caesar Salad

Author: Lorraine Vassalo

CURRIED CASHEW, PEAR, AND GRAPE SALAD

Lettuce and Beet Salad with Sour Cream Dressing

SANTA FE CHOPPED SALAD

Escarole and Edamame Salad

Kale, Butternut Squash, and Pancetta Pie

This savory pie is baked in a flaky phyllo pastry shell.

Warm Pasta Salad with Mushrooms and Radicchio

Roasted Rack of Lamb with Spring Succotash and Wilted Spinach

Author: Govind Armstrong

Wilted Mustard Greens

Sauteed Kohlrabi and Watercress

Sauteed Chicken Over Wilted Spinach with Kumquat Sauce

Roast Beef and Arugula Crostini with Olive Red Pepper Relish

Sauteed Celery Root with Swiss Chard

Author: Dave Purdy

Romaine and Fennel Salad with Red Wine Vinaigrette

Potato Pierogi with Cabbage and Bacon

Radicchio, Fennel, and Arugula Salad with Roquefort and Walnuts

Kale Chips

These crunchy, addictive chips will have your whole family begging for more kale. They are wonderful served alongside sandwiches, on their own as an afternoon snack, or crumbled atop salads.

Author: Ellie Krieger