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SALADS
Chef Matt's Egg-Less Egg Salad
A vibrant yellow macadamia cream salad with diced celery, scallions and red bell peppers.
Chef Adam's Avocado Apple Gadge
Since the theme of this month's Eighty Percent Raw issue is "back to school" I figured I'd share one of my favorite easy on the go meals... the avocado apple gadget.
Chef Tina Jo's Waldorf Salad
Here's a new twist on a old classic, The Waldorf Salad. Not only is this salad fresh, it's fun and lite! The perfect combination of crunchy and sweet with just a hint of tang. Serve this American favorite up any time of year.
CHEF MATT'S SUMMER CORN SALAD
Kernels of fresh summer sweet corn cut from the cob and tossed with diced celery and scallions in a creamy sauce.
Chef Adam's Orange Fennel Salad with Mint
For the month of June I've decided to keep things simple. At the moment I'm traveling in Europe and simplicity has been the name of the game especially in regards to preparing food while traveling. I've got no Vita-mix, no dehydrator, no food processor and unfortunately I'm not traveling with out a knife so I'm at the mercy of the cutlery at hand. With that said here's a sweet and simple salad recipe that anyone can make.
Chef Erica's Spring Blossom Salad
When I think of Easter, I think of pastel colors. As a Chicago native, I think of rejuvenation, the vibrant energy of new life, shades of green, flower buds, regeneration and RELIEF! This beautiful salad came to mind. Sprouts. Flowers. Spring Onions. Juicy. Tasty. An impressive, gorgeous side dish for the holidays or an easy fix for yourself.
Chef Matt's Cucumber Dill Salad
Thinly sliced field cucumbers, diced red onions, and fresh dill in a creamy lemon dressing.
