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Salad and Go owner Roushan Christofellis shown inside the newly opened healthy fast food establishment in Gilbert, Wednesday, Feb. 27, 2013. [Tim Hacker/Tribune]
Salad and Go owner Roushan Christofellis,left, greets Gilbert Mayor John Lewis before a ribbon cutting ceremony at the newly opened healthy fast food establishment in Gilbert, Wednesday, Feb. 27, 2013. [Tim Hacker/Tribune]
Salad and Go, a healthy fast food establishment in Gilbert, Wednesday, Feb. 27, 2013. [Tim Hacker/Tribune]
Salad and Go owner Roushan Christofellis shown inside the newly opened healthy fast food establishment in Gilbert, Wednesday, Feb. 27, 2013. [Tim Hacker/Tribune]
Salad and Go owner Roushan Christofellis,left, cuts the ribbon with a group of supports of the newly opened healthy fast food establishment in Gilbert, Wednesday, Feb. 27, 2013. [Tim Hacker/Tribune]
Salad and Go owner Roushan Christofellis shown inside the newly opened healthy fast food establishment in Gilbert, Wednesday, Feb. 27, 2013. [Tim Hacker/Tribune]
In this image taken on July 30, 2012, a Grated Carrot Salad with Dates and Pistachios served in a glass is shown in Concord, N.H.
To stand up to hot steak, a salad must be robust. Plus, the point here is for it to be a meal, not a side.
This image taken on April 29, 2013, shows carbonara pasta salad in a serving dish in Concord, N.H. (AP Photo/Matthew Mead)
This image taken on April 29, 2013, shows carbonara pasta salad in a serving dish in Concord, N.H. (AP Photo/Matthew Mead)
This image taken on April 29, 2013, shows carbonara pasta salad in a bowl in Concord, N.H. (AP Photo/Matthew Mead)
This image taken on April 29, 2013, shows carbonara pasta salad in a bowl in Concord, N.H. (AP Photo/Matthew Mead)
This image taken on April 29, 2013, shows carbonara pasta salad in a serving dish in Concord, N.H. (AP Photo/Matthew Mead)
This undated photo shows Erba stella sharing bed with lettuce in a garden in New Paltz, New York. Erba stella is very pleasant eating, with texture overshadowing the relatively mild flavor. The leaves grow in a low whorl just like those of plantain-the-weed, but are narrow and refreshingly crunchy; even the flower spikes retain that pleasant crunchiness. (AP Photo/Lee Reich)
In this image taken on July 9, 2012, cheese tortellini Caesar salad is shown served in a bowl in Concord, N. H. (AP Photo/Matthew Mead)
In this image taken on July 9, 2012, cheese tortellini Caesar salad is shown served in a bowl in Concord, N. H. (AP Photo/Matthew Mead)
Finely chopped fresh fennel adds crunch and a pleasant licorice-like flavor to the traditional egg salad sandwich.
Bold flavors shine in this simple summer salad of corn and jumbo lump crabmeat from my new cookbook, “Hero Food.” The fresh flavors of both ingredients are set off by the addition of briny pickled shallots and creamy avocado.
Tangy grilled chicken salad made with non-fat Greek yogurt. (AP Photo/Matthew Mead)
FILE- In this file image released by Food Network, Iron Chef chef Michael Symon is shown. Symon offered up his Lola burger, a super-moist burger made from three grinds of beef and topped with pickled red onions, cheddar cheese and his own spicy ketchup _ all nestled in a toasted English muffin for AP's 20 Burgers of Summer series. (AP Photo/Food Network, FILE) NO SALES
FILE- In this file image released by Food Network, Iron Chef chef Michael Symon is shown. Symon offered up his Lola burger, a super-moist burger made from three grinds of beef and topped with pickled red onions, cheddar cheese and his own spicy ketchup _ all nestled in a toasted English muffin for AP's 20 Burgers of Summer series. (AP Photo/Food Network, FILE) NO SALES
Treat everyone to cool, delicious salads for summertime meals after learning some new recipes and techniques during this class.
In this image taken on March 11, 2013, a raw asparagus, mushroom and parsley salad with nuts is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)
By Mark Scarp, contributing columnist
By Jerry Brown, contributing columnist
Guest Commentary by Bill Richardson
Guest Commentary by Shawn Thiele
By Mark Heller, Tribune
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