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I have always expressed that I could eat Caesar’s Salad all day, and even everyday. My original favorite was TGI Friday’s Chicken Caesar Salad. Then I met CBTL’s yummy Caesar Salad and I was hooked and forgot the old fave. I figured since I love it so much, I might as well learn how to make it.

yields four servingsChicken:2 bone-in chicken breast halves2 chicken leg quarters1/2 teaspoon salt1/4 teaspoon freshly ground black pepper2 teaspoons canola oilSalad:1 2/3 cups sliced Fuji apple1 tablespoon fresh lemon juice8 ounces Swiss chard leaves, thinly sliced1 tablespoon butter4 1/4 cups

serves oneFor the dressing200 ml muscat wine150 grams unsalted buttersalt150 grams tranche of duck foie gras2 large hand-dived scallops1 tablespoon vegetable or olive oilFor the saladmixed leaves½ orange, in segments1 tablespoon shallots, diced1 tablespoon lentils, cooked1 tablespoon tomato concassé1

Courtesy of Nigella Lawson, this extraordinary salad says autumn, with the lightly peppery arugula as a backdrop to the sweetness of roasted squash, the tartness of dried cranberries, and the toasty walnuts, all topped with an apple cider vinaigrette. It’s as good as it looks.

I know, I know.  It is November, and the weather has turned chilly.  And yes, I have stated previously that I am a seasonal eater and have begun making soups instead of salads.  However, last week we had a slightly warmer day, so I couldn’t resist the urge for one more salad dinner.

El Torito Cilantro and Pepita Salad Dressing Recipe November 6th, 2008 by alice Tags: Cilantro, Dressing, Pepita, Salad, Torito INGREDIENTS 2mediumanaheim chilies, roasted, peeled and seeded 1/3cup roastedpepitas(pumpkin seeds) 2garlic cloves, peeled 1/4teaspoonground black pepper 1teaspoonsalt

Salad of beets, fingerling potatoes, grilled pork strips, grilled onions, and avocado slices on a bed of lettuce and drizzled with a bell pepper, paprika and goat cheese dressing.

Matsushima, Miyagi Prefecture Japan Matsushima is a small town on the North East Coast of Japan. It is home to one of the “Three Views” in Japan. (more info about all Three Views here) I left the computer reluctantly and drove for 6 hours with my friend Kelly Pettit  to Sendai, Miyagi.

Download Lebanese Salad Dressing (PDF) Ingredients: 1 cup lentils 4 cups water 1 cup rice 2 large onions, chopped 4 tablespoons olive oil Salt and pepper to taste Instructions: Juice of 3 lemons 1/3 cup olive oil 1 Tablespoon of crushed mint leaves 1 clove crushed garlic salt and pepper to taste Mix all ingredients, as a dressing for tossed salad.

Romaine lettuce and chard salad with garlic croutons, and marinated artichoke hearts and sundried tomatoes, with the new dressing below. What is Vegan MoFo? Click here to find out! This is a quickie blog post! Last night I made a variation on my vinaigrette dressing using smokey toasted sesame oil and fig balsamic vinegar, a new find!