This colorful "salad" is perfect on holiday mornings. The fresh, bright flavors of the oranges and grapefruit awaken the senses and put everyone in a festive mood. Perhaps the best part about this dish, is that all it requires of me in the morning, is taking it out of the fridge.
Pasta salad is one of my favorite summertime meals. The versatility is never ending so it's always new, but always easy. Add a loaf of crusty bread and fresh lemonade or iced tea and you have a terrific beat-the-heat dinner. Making pasta salad is so simple and this formula will help you on your way to being a pasta salad expert.
This main course salad makes the most of seasonal summer vegetables and greens -- those bags of gorgeous little leaves, beans, and potatoes you might spot at the farmer's market -- and of a little bit of good steak, which readily stretches here to feed four. You could swap in grilled chicken or salmon instead, or, for a vegetarian version, hardboiled eggs sliced into artful wedges. Likewise, feel free to add any raw or lightly steamed veggies of your choosing, or a different family-favorite dressing, although this one is creamy, delicious, and beloved by even children and grownups who claim not to like blue cheese.
Roasting brings out the incredible sweetness of the vegetables in this dish. Get Catherine Newman's delicious recipe here.