How the Japanese Appetizer Salad Became a Staple Meal Starter

If you’ve ever been to a Japanese restaurant in America, you’ve experienced the pleasure of the pre-main course ritual. It starts with a piping hot bowl of miso soup and is completed with a small salad of some sort: shaved cabbage drowned in a creamy sesame glaze, crunchy iceberg lettuce topped with a chunky gingery miso sauce, or mixed greens tossed with slick wafu dressing.

You may have had a version of this at Spoon House Bakery and Restaurant, a wafu pasta establishment in Gardena, California with a famous “one dollar salad” that’s composed simply with lettuce, cucumbers, tomatoes, and

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Filling Salads: 6 Ways to Make a Salad That Actually Satisfies Your Hunger, According to an R.D.

If you are not in the mood to add grain to your salad, you can also try pairing your salad with half of a sandwich.

2. Embrace fat-based dressing.

Studies suggest that fat-soluble vitamins (A, D, E, and K) are better absorbed when fat is consumed with them. In fact, in a study published in the American Journal of Clinical Nutrition, researchers compared how well participants absorbed nutrients after eating salads with varying levels of fat. The participants who ate a salad with a fat-free dressing had almost no absorption of the nutrients alpha- and beta-carotene (precursors to vitamin

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TheEat: A kidney bean salad inspired by the Taconic Park Restaurant’s beloved appetizer | Arts And Culture

After spending Saturday evening listening to the magnificent John Williams conduct Anne-Sophie Mütter in the world premiere of “Violin Concerto No. 2,” (as well as outstanding performances by the Boston Symphony Orchestra under the direction of Andris Nelsons, music director), I began thinking of appetizers and side dishes that might make it into the picnic basket for our next round on the Tanglewood lawn.

kidney bean salad in glass bowl with serving spoon

Kidney bean salad inspired by the one served by the former Taconic Park Restaurant in Williamstown.

Immediately, a kidney bean salad popped into my head. For years I’ve been trying

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How To Build A Healthier Salad: Nutrition and Food Safety Tips From Consumer Reports

Salad’s reputation as the ultimate health food is well deserved. People who eat greens and veggies on any given day take in more fiber, potassium, vitamin K, and other valuable nutrients than those who don’t, according to a recent analysis by the Department of Agriculture.

For some, though, a string of E. coli outbreaks in recent years tied to leafy greens have dimmed salad’s star. So have articles about salads being ruined by calorie- and salt-packed ingredients like bacon bits, cheese, croutons, and fatty dressings. But it would be a shame to dismiss salads from your diet.

“Eating a

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