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Salade Nicoise - Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.

LATE SUMMER APPETIZERS: "Whether you're entertaining guests or simply treating yourself to a relaxing long weekend, there's no better time to dig in and enjoy. From shrimp satay to a goat cheese and squash tart, these 15 finger-friendly appetizers embrace the best ingredients of the changing season." (Saveur.com)

From classic hummus to a tart eggplant and herb pickle, these 36 Middle Eastern recipes for small plates all make perfect beginnings to any meal.

Fiambre, which means "served cold" is eaten only only in Guatemala, only on All Saint's Day. Though its origins are murky, as families took dozens of little dishes to the cemetery, over time they got mixed together, resulting in this easier-to-cary creation.

Fragrant orange flower water perfumes this delicate salad.

Raw Kale Salad. Had one similar at Ibiza in Houston and it was amazing! I make it a little different -- ad toasted pine nuts, use fresh grated Parmesan cheese, and it must be SPANISH extra virgin olive oil. The kale should be very finely chopped.

Israeli Chopped Salad-- Janna Gur, author of The Book of New Israeli Food (Schocken, 2008), uses sumac and cinnamon to heighten the flavors of this Israeli staple.

Apple, Radish & Carrot Salad - We would pair this crunchy salad with our 5 Flavor Asian Dressing. (via Kayotic Kitchen)

Robust Bell Pepper Salad is one of the best salads and is incredibly easy! I could eat this every day!