Robin Asbell

4 servings

Water spinach or Asian salad mix could be substituted for the regular spinach here. Depending on your mood, you can toss this together hot or chill for a cooling dish.

Robin Asbell

4 servings

Cooking with green tea is a great way to get the benefits of all those antioxidants and make hijiki salad even more amazing.

1 ounce hijiki (1 1/2 cups)
2 cups warm water
1 tablespoon vegetable oil
1 large carrot, julienned
3 tablespoons shoyu
2 tablespoons sugar
3 tablespoons mirin
1 cup reserved brewed green tea
2 tablespoons toasted sesame seeds

Susan Jane Cheney

2 servings

A fruity-flavored dressing is a refreshing complement to the beets and greens
in this colorful salad. Include some red leaf lettuce and bittersweet magenta raddichio. Heart-shaped beet cut-outs add a whimsical touch. Look for cutters
at kitchenware and gourmet shops.

By amy douen

2 servings

1 green papaya, peeled and shredded
1 garlic clove
1/4 teaspoon red pepper flakes
1 teaspoon sugar
3/4 teaspoon salt
3 teaspoons fish sauce
juice from 1/2 lime
1 medium tomato, diced
12 fresh Thai basil leaves

Robin Asbell

4 servings

Shrimp thaws in minutes and cooks just as fast—but you can substitute cubes of firm-fleshed fish or smoked tempeh. The wilted salad is halfway to a stir fry, and a nice change from cold salad. Gild the lily with toasted pine nuts or even bacon bits if they move you.

Preparation time: 15 minutes

Robin Asbell

6 servings

Satsumas are Japanese mandarins, and make a delicious addition to a Mediterranean winter salad.

3 pounds beets, peeled
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
6 medium satsuma mandarin oranges, peeled and sliced
3 ounces feta cheese, crumbled
6 tablespoons pine nuts, toasted

Marcia Peck

6-8 servings

2 pounds zucchini, grated
1 teaspoon salt
1 tablespoon sugar
2 tablespoons dark sesame oil
4 tablespoons rice vinegar
2 tablespoons soy sauce

Susan Jane Cheney

4 servings

Fresh ginger contributes its lively taste to this colorful side dish. Kale varies considerably in tenderness, depending on the variety and season.
You may need extra liquid and a bit of steaming to tenderize the tough sort.

Susan Jane Cheney

4 servings

The fully developed, rich and nutty flavor and chewy texture of native wild lake rice shines in this summer salad.

Beth Dooley

4–6 servings

This recipe calls for fresh soybeans (edamame) but the traditional lima beans work nicely, too. Diced red pepper adds color and crunch. Because there is no mayonnaise, this is a good salad for picnics and lazy suppers near the beach._