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The Cookstr Weekly: Meal Salads for Winter

January 5, 2015

Beyond serving as an excellent way to start a meal, a salad can be the ideal beginning to a new year, especially after the excesses of the holiday season. A good meal salad explores flavors, textures, and even temperatures, with toasted bread and roasted vegetables, sharp cheeses, fruit, and nuts. Leftover roasted chicken, turkey, or beef can happily find its way into these dishes.

I even like salads for a late breakfast, with plenty of blue cheese and balsamic vinegar. With some crusty bread and maybe a bowl of vegetable soup, any of the dishes below would be a welcome way to kick off 2015.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

  by Jamie Oliver

What I like best about this salad is the way that it draws inspiration from several different dishes, so that it seems familiar even if it’s your first time making it. Anchovies, lemon, garlic, and creme fraiche combine to create a dressing that’s a creamy, slightly tart take on the traditional Caesar. The toasted bread soaks up the dressing, as in panzanella. And the rich fried halloumi cheese is just decadent enough beside the crunchy, fresh fennel. Pomegranate seeds add a tangy sweetness and a gorgeous pop of color.

More Winter Salad Recipes from Cookstr 

———-

Warm Shredded Lamb Salad with Mint and Pomegranate by Nigella Lawson———-
Tandoori Murgh Salad by Sanjeev Kapoor

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Chicken Salad with Dried Cranberries, Fennel, & Toasted Almonds
by Gale Gand
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Red Beans and Rice Salad by Bonnie Tandy Leblang

Chefs’ Tips & Tricks: Pasta Soup with Lentils
  by Valentina Sforza

This is the kind of soup you’ll want to make in a big batch and eat for a few days on end, with a generous topping of grated pecorino. Try variations on the original by making it heartily vegetarian with potatoes, heating it up with chile oil, or adding sweetness with apples. Rustic and flavorful, this soup is just the thing for chilly weather.

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