The chicken salad is super versatile and I have enjoyed it on toasted rye and
in a green salad as well, it too keeps well in the fridge for a few days.
I've been planning on roasting some sweet potato cubes, which I
love in green salads, and I have one more pomegranate in the fridge.
They are really not too bad, and
served in a green salad, hot, with a gorgeous vinaigrette, they are even quite delicious!
Blueberries in green salads: Combine blueberries with spinach and / or baby greens, some thinly sliced carrots, and toasted sliced almonds (dress in a simple vinaigrette or a raspberry vinaigrette) for a deliciously different salad.
Tonight we had Garlic Scape and Arugula Pesto (from mature arugula leaves which can be a bit too spicy for a lot of people when
eaten in a green salad), on Kamut pasta with roasted veggies.
They are a great
tossed in any green salad but they can easily be the star of the show in some of my recipes like my Chickpea and Edamame Salad and Chickpea Pesto Salad — two must try recipes if you are a chickpea lover.
In green salads (great with avocados).
I love to put
them in my green salads to add a touch of sweet to off set the mild heat of peperoncini and wasabi almonds.
In our household we love our strawberries straight from the carton or
in green salads.