Cauliflower and Orange Salad by Hungry Jenny

This is super speedy to make and even quicker if you don't mind eating raw cauliflower and broccoli - just skip the first step! http://hungryjenny.blogspot.com/2010/06/3-ways-to-get-fruity-with-cauliflower.html

Garlic Vinaigrette by Alice Waters

Garlic vinaigrette is the dressing I make most often. The quantities that follow are only an approximate guide because garlics, vinegars, and oils vary so much in strength and intensity. The first step in making vinaigrette is to macerate garlic in vinegar and salt. The vinegar softens the raw taste of the garlic, and the salt tames…

Asian Steak Strips and Butterbean Salad by Hungry Jenny

This is a quick and easy lunch to make that fills you up without feeling too heavy afterwards. http://hungryjenny.blogspot.com/2010/04/three-things-to-do-with-beef.html

exotic grilled vegetable salad with pears by sasikumar

Perfect French Side Salad by Nancy Miyasaki

This is a simple tasting but wonderful side salad. The ingredients listed are not that easy to find, but you should feel free to substitute other lettuces and herbs that are available. The green beans are important though...so include them if you can. And the dressing is a must. Mix and enjoy!

Orange Chicken and Mango Salad by Hungry Jenny

This is an easy, speedy salad to make if you’re looking for a light dish. I like to make this as a small dinner if I plan to go to an exercise class later that evening – because it’s also packed with the high protein, fast-digesting food you’d need for a good workout!

Insalata di arance rosse by Frank Fariello

I recently found some blood oranges from California at the market--and I love blood oranges--so I made a blood orange salad as 'dessert': you just peel and slice the oranges, sprinkle over some black olives (Gaeta or nicoise are best), bits of red onion and parsley. Season with a bit (not much) of salt and pour over un filo d'olio.…

Tomato and watermelon soup by Ferrán Adriá by Guest of winter

Do you know Ferrán Adriá? Yes, the world famous Spanish chef. Here's one of his simplest recipes. It is perfect for the summer, refreshing as a gazpacho, but even lighter. And quick to make!

Salmorejo by Guest of winter

A less known cousin of gazpacho, thicker but also refreshing.

Mock «puntarelle» alla romana by Frank Fariello

One of the dishes I miss most from my Roman days is the winter salad known as le puntarelle. Puntarelle are a kind of chicory native to the countryside around Rome. In fact, the vegetable is sometimes called "Roman chicory" in English. The shoots are rather thick but tender, white at the base and green at their tips. The taste is…