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  3. Gluten-Free Grains and Side Dishes

Gluten-Free Grains and Side Dishes

Updated September 21, 2012
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Carrot Salad with Red Quinoa and Chickpeas
Credit: Annabelle Breakey; Styling: Jeffrey Larsen

Gluten-free whole grains and vegetables are a healthy part of any meal. Pair these naturally gluten-free side dishes with your favorite main dish for an unforgettable meal.

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Mushroom Carpaccio with Gremolata and Shaved Parmigiano

Mushroom Carpaccio with Gremolata and Shaved Parmigiano
Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Mushroom Carpaccio with Gremolata and Shaved Parmigiano Recipe

This salad is the perfect antidote to the winter blues, and it pairs beautifully with foods of the season--roasts, stews, and braises. You could use a mandoline to slice the mushrooms, but a sharp knife will do.

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Bok Choy and Mushroom Stir-Fry

Bok Choy and Mushroom Stir-Fry
Credit: Iain Bagwell; Styling: Karen Shinto

Bok Choy and Mushroom Stir-Fry Recipe

Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.

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Stir-Fried Cabbage with Red Pepper and Peas

Stir-Fried Cabbage with Red Pepper and Peas
Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Stir-Fried Cabbage with Red Pepper and Peas Recipe

This quick, simple stir-fry elevates humble cabbage to a starring role and makes an extremely hearty and satisfying vegetarian dish. Coconut and curry leaves make it a more southern Indian dish; northern Indian cooks would also cook the cabbage much longer, until it's soft and slightly caramelized.

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Indian Chopped Salad

Indian Chopped Salad
Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Indian Chopped Salad Recipe

Combining chopped vegetables with lime juice, ground cumin, and other seasonings give this Indian-style salad a unique flavor. 

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Wild Rice Salad with Cranberries and Pecans

Wild Rice Salad with Cranberries and Pecans
Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Wild Rice Salad with Cranberries and Pecans Recipe

Featuring cranberries, wild rice, toasted pecans, and scallions, this salad is full of fall flavor. 

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Spicy Garlic Broccolini

Spicy Garlic Broccolini
Credit: Jennifer Causey; Styling: Claire Spollen

Spicy Garlic Broccolini Recipe

Broccolini has long, thick stalks and small florets. Broccoli rabe has slender stalks, larger florets, and leaves, as well as a slightly bitter flavor. Either will work in this quick sauté.

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Honey Mustard Glazed Carrots

Honey Mustard Glazed Carrots
Credit: Jennifer Causey; Styling: Claire Spollen

Honey Mustard Glazed Carrots Recipe

Partially cover the pan as the carrots steam so they retain some texture. They will continue to soften as the glaze reduces in the pan.

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Grilled Sweet Potato and Bell Pepper Toss

Grilled Sweet Potato and Bell Pepper Toss
Credit: Jennifer Causey; Styling: Paige Hicks

Grilled Sweet Potato and Bell Pepper Toss Recipe

Cut the red bell peppers from top to bottom into four panels; then simply discard the core. The wide pepper pieces will take on more char and be easier to maneuver on the grill.

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Roasted Asparagus and Baby Artichokes

Roasted Asparagus and Baby Artichokes
Credit: Christopher Testani; Styling: Kira Corbin

Roasted Asparagus and Baby Artichokes Recipe

To get a head start, prepare the recipe through step 2 up to two days in advance. Shortly before serving, place asparagus on pan with roasted asparagus, and proceed with step 3.

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Wilted Kale with Bacon and Vinegar

Wilted Kale with Bacon and Vinegar
Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Wilted Kale with Bacon and Vinegar Recipe

Kale is a sturdy green that holds up to the bold, salty bite of bacon. Red onion, sherry vinegar, and maple syrup are other key ingredients in this satisfying side.

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Charred Okra with Tomatoes

Charred Okra with Tomatoes
Credit: Jennifer Causey; Styling: Lindsey Lower

Charred Okra with Tomatoes Recipe

A serrated peeler works like magic to peel plum tomatoes, sparing you the hassle of blanching and shocking in ice water to get the skins off.

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Charred Okra with Tomatillos

Charred Okra with Tomatillos
Credit: Jennifer Causey; Styling: Lindsey Lower

Charred Okra with Tomatillos Recipe

This healthy side dish is a fantastic way to get your daily serving of veggies.

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Curried Quinoa Salad with Cucumber-Mint Raita

Curried Quinoa Salad with Cucumber-Mint Raita
Credit: Oxmoor House

Curried Quinoa Salad with Cucumber-Mint Raita Recipe

This Indian-inspired dish features quinoa, a high-protein grain that cooks relatively quickly. Cucumber-Mint Raita tames the heat of Madras curry powder, while mango and currants provide sweetness in this sensational salad.

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Pan-Seared Potatoes with Blue Cheese and Walnuts

Pan-Seared Potatoes with Blue Cheese and Walnuts
Credit: Randy Mayor; Styling: Claire Spollen

Pan-Seared Potatoes with Blue Cheese and Walnuts Recipe

Serve these seasoned, pan-seared potatoes for a sophisticated twist on a classic side. 

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Pan-Seared Potatoes with Quick Pickled Red Onions

Pan-Seared Potatoes with Quick Pickled Red Onions
Credit: Randy Mayor; Styling: Claire Spollen

Pan-Seared Potatoes with Quick Pickled Red Onions Recipe

Serve these seasoned, pan-seared potatoes for a sophisticated twist to a classic side.

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Creamy Corn Risotto

Creamy Corn Risotto
Credit: Johnny Miller; Styling: Sarah Smart

Creamy Corn Risotto Recipe

Fresh kernels steep in milk before they're added to the rice, so the risotto absorbs every last bit of corn flavor. This gorgeous side is the perfect summer dish.

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Coriander Carrots

Coriander Carrots
Credit: Randy Mayor; Styling: Claire Spollen

Coriander Carrots Recipe

Cooked carrots are an often-overlooked choice as a vegetable side. Coriander seeds and a little salt, pepper, and butter are all you need for this nutritious dish.

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Balsamic Broccoli Rabe

Balsamic Broccoli Rabe
Credit: Randy Mayor; Styling: Claire Spollen

Balsamic Broccoli Rabe Recipe

Broccoli rabe is a leafy green vegetable with a slightly bitter taste. Olive oil, vinegar, Parmesan, and salt and pepper are all you need to create this nutritious, Italian-inspired side dish.

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Grilled Eggplant with Roasted Red Pepper Sauce

Grilled Eggplant with Roasted Red Pepper Sauce
Credit: Johnny Miller; Styling: Sarah Smart

Grilled Eggplant with Roasted Red Pepper Sauce Recipe

Serve Grilled Eggplant with Roasted Red Pepper Sauce as a sort of warm side salad. The tangy-sweet pepper sauce makes a perfect flavor pairing for the tender, creamy flesh of the grilled eggplant.

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Pan-Seared Mojo Potatoes

Pan-Seared Mojo Potatoes
Credit: Randy Mayor; Styling: Claire Spollen

Pan-Seared Mojo Potatoes Recipe

Serve these seasoned, pan-seared potatoes for a sophisticated twist to a classic side. For the topping, try plain, nonfat Greek yogurt in place of sour cream. It’s less than half the calories, and you won’t be able to tell a difference!

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Pan-Seared Potatoes with Spinach and Garlic

Pan-Seared Potatoes with Spinach and Garlic
Credit: Randy Mayor; Styling: Claire Spollen

Pan-Seared Potatoes with Spinach and Garlic Recipe

Serve these seasoned, pan-seared potatoes for a sophisticated twist to a classic side. 

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Napa Cabbage-and-Sweet Pepper Slaw

Napa Cabbage-and-Sweet Pepper Slaw
Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Napa Cabbage-and-Sweet Pepper Slaw Recipe

Put this on your pulled pork sandwich and you'll never go back to regular coleslaw again.

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Basic Fluffy Mashed Potatoes

Basic Fluffy Mashed Potatoes
Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Basic Fluffy Mashed Potatoes Recipe

Basic, yes. Boring, no. Start with this recipe, and then try some variations. The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.

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Sautéed Snap Peas with Ricotta Salata and Mint

Sauteed Snap Peas with Ricotta Salata and Mint
Credit: Iain Bagwell; Styling: Mary Clayton Carl

Sautéed Snap Peas with Ricotta Salata and Mint Recipe

Floral lemon zest (but no tart juice) allows the sweet pea flavor to shine. Chop mint, grate lemon rind, and crumble cheese while the peas cook. Serve with sandwiches, grilled chicken, or pork chops.

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Bean Salad Quinoa

Bean Salad Quinoa
Credit: Jason Wallis; Styling: Cindy Barr

Bean Salad Quinoa Recipe

Cannellini beans, plum tomatoes, and red onion add a variety of colors and textures to this superfast side.

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Creamy Gorgonzola Teff with Herb-Roasted Tomatoes

Creamy Gorgonzola Teff with Herb-Roasted Tomatoes
Credit: Randy Mayor; Styling: Claire Spollen

Creamy Gorgonzola Teff with Herb-Roasted Tomatoes Recipe

Teff is a tiny grain that cooks in 20 minutes. It's porridgy, like polenta, with a deep, toasty flavor. It works well with sweet flavors, but creamy Gorgonzola and herb-roasted tomatoes are the savory stars in this recipe.

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Mushroom and Roasted Butternut Squash Risotto

Mushroom and Roasted Butternut Squash Risotto
Credit: Iain Bagwell; Styling: Missie Neville Crawford

Mushroom and Roasted Butternut Squash Risotto Recipe

While old-school stovetop-stirred risotto is undeniably delicious, the pressure cooker also delivers astonishingly good results: perfectly creamy, al dente risotto without constant stirring.

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Beet-Citrus Salad with Pistachios

Beet-Citrus Salad with Pistachios
Credit: Iain Bagwell; Styling: Mary Clayton Carl

Beet-Citrus Salad with Pistachios Recipe

This is a fresh, bright, zero-effort side, thanks to precooked beets and precut fresh citrus. It makes a lovely accompaniment to grilled salmon, pork, or chicken.

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Roasted Broccoli with Garlic and Anchovy

Roasted Broccoli with Garlic and Anchovy
Credit: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr

Roasted Broccoli with Garlic and Anchovy Recipe

Minced anchovy fillets deliver bold flavor to this simple side. Broccoli retains all of its flavor and even gains deliciously crisp bits when roasted.

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Cabbage with White Beans, Turnip, and Pecorino

Cabbage with White Beans, Turnip, and Pecorino
Credit: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr

Cabbage with White Beans, Turnip, and Pecorino Recipe

This monochromatic dish is anything but boring. Creamy, earthy, crunchy, and bright, the variety of flavors and textures make this a great dish to serve alongside roast chicken or pork.

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Sorghum with Summer Corn, Tomatoes, and Tarragon

Sorghum with Summer Corn, Tomatoes, and Tarragon
Credit: Randy Mayor; Styling: Claire Spollen

Sorghum with Summer Corn, Tomatoes, and Tarragon Recipe

Sorghum is a mild pearl-shaped grain, like a chewier version of Israeli couscous when cooked. Sweet summer veggies like corn, tomatoes, and asparagus pair well with the grain's slight sweetness in this recipe.

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Nutty Almond-Sesame Red Quinoa

Nutty Almond-Sesame Red Quinoa
Credit: Jason Wallis; Styling: Cindy Barr

Nutty Almond-Sesame Red Quinoa Recipe

We love the color and texture of red quinoa, but regular quinoa also works well in this recipe. Sliced almonds bring out the pleasant nuttiness of this protein-packed grain.

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Wilted Kale with Coconut, Ginger, and Lime

Wilted Kale with Coconut, Ginger, and Lime
Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Wilted Kale with Coconut, Ginger, and Lime Recipe

Coconut milk, ginger, and lime juice bring Asian-inspired flavor to this nutritious side dish.

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Slow-Roasted Grape Tomatoes

Slow-Roasted Grape Tomatoes
Credit: Raymond Hom; Styling: Pamela Duncan Silver

Slow-Roasted Grape Tomatoes Recipe

Slow-roasting little grape tomatoes intensifies their sweetness, allowing you to enjoy summer flavors year-round. Serve as they are for a side dish, on crostini with ricotta for an appetizer, or tossed with pasta and olive oil for a main dish.

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Tabbouleh-Style Amaranth Salad

Tabbouleh-Style Amaranth Salad
Credit: Oxmoor House

Tabbouleh-Style Amaranth Salad Recipe

Need a change from brown rice and quinoa? Amaranth is a ancient grain that is naturally gluten-free and a source of complete protein. Try it in this Middle Eastern salad tossed with veggies, herbs, chickpeas, and feta.

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Bitter Greens Salad with Spiced Mirin Dressing

Bitter Greens Salad with Spiced Mirin Dressing
Credit: Rob Culpepper; Styling: Cindy Barr

Bitter Greens Salad with Spiced Mirin Dressing Recipe

It's common to add a touch of sweetness to salad dressings for bitter greens. Instead of sugar or honey, here we use the richness of mirin, a sweet rice wine.

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White Bean-Asparagus Salad with Bacon and Thyme

White Bean-Asparagus Salad with Bacon and Thyme
Credit: Brian Woodcock; Styling: Rachael Burrow

White Bean-Asparagus Salad with Bacon and Thyme Recipe

This hearty salad with beans, asparagus and bacon is so hearty it could almost pass for a main dish!

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Quick Classic Baked Beans

Quick Classic Baked Beans
Credit: Iain Bagwell; Stylist: Cindy Barr

Quick Classic Baked Beans Recipe

Our baked beans are cooked mostly on the stovetop and then briefly broiled for crusty edges. If you want extra herby flavor, garnish with fresh thyme leaves.

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Esquites (Creamy Corn Salad)

Esquites (Creamy Corn Salad)
Credit: Christopher Testani; Styling: Paige Hicks

Esquites (Creamy Corn Salad) Recipe

Esquites is a cousin to elote--that street food favorite of creamy cheese-coated corn cobs. You can also find this off-the-cob version with Mexican street food vendors. It's great on its own or served as a side dish with grilled meats.

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Steamed Green Beans with Lemon-Mint Dressing

Steamed Green Beans with Lemon-Mint Dressing
Credit: Randy Mayor; Stylist: Cindy Barr

Steamed Green Beans with Lemon-Mint Dressing Recipe

If you don't have mint, tarragon or basil would be equally delicious in this speedy side. If desired, top with fresh lemon rind for a little extra zing.

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Green Bean, Orange, and Fennel Salad with Hazelnuts and Goat Cheese

Green Bean, Orange, and Fennel Salad with Hazelnuts and Goat Cheese
Credit: Brian Woodcock; Styling: Rachael Burrow

Green Bean, Orange, and Fennel Salad with Hazelnuts and Goat Cheese Recipe

We love this satisfying, citrusy salad with green beans. Make sure to top with plenty of hazelnuts and goat cheese! 

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Cheesy Buckwheat with Kale and Mushrooms

Cheesy Buckwheat with Kale and Mushrooms
Credit: Randy Mayor; Styling: Claire Spollen

Cheesy Buckwheat with Kale and Mushrooms Recipe

Buckwheat is an earthy grain and pairs well with smoky flavors. In this recipe, bacon, kale, mushrooms, and Gruyère are the flavor boosters.

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Wilted Escarole with Lemon and Garlic

Wilted Escarole with Lemon and Garlic
Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Wilted Escarole with Lemon and Garlic Recipe

Escarole is transformed by heat, turning soft and mellow, with only a slight edge of bitterness. Swiss chard and mature spinach are also delicious cooked this way.

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Golden Buttermilk-Chive Mashed Potatoes

Golden Buttermilk-Chive Mashed Potatoes
Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Golden Buttermilk-Chive Mashed Potatoes Recipe

Yukon gold potatoes give this dish its desirable color and buttery flavor. Mashed spuds work well with almost any dish, so be sure to add this recipe to your arsenal.

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Lemon-Snap Pea Quinoa

Lemon-Snap Pea Quinoa
Credit: Jason Wallis; Styling: Cindy Barr

Lemon-Snap Pea Quinoa Recipe

The natural sweetness of sugar snap peas is balanced by tart lemon juice in this superfast side.

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Yogurt Rice with Cumin and Chile

Yogurt Rice with Cumin and Chile
Credit: Iain Bagwell; Styling: Mary Clayton Carl

Yogurt Rice with Cumin and Chile Recipe

Using whole packages of precooked rice and yogurt saves the time of measuring in this 5-minute side. Serve with grilled lamb chops, roasted chicken, or grilled salmon.

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Wilted Kale with Golden Shallots

Wilted Kale with Golden Shallots
Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Wilted Kale with Golden Shallots Recipe

Sautéed shallots add bite to this simple side, packed with vegetal flavor. The recipe calls for Lacinato kale, also called Tuscan, dinosaur, or black kale.

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Pineapple and Orange Salad with Toasted Coconut

Pineapple and Orange Salad with Toasted Coconut
Credit: Johnny Miller; Styling: Heather Chontos

Pineapple and Orange Salad with Toasted Coconut Recipe

Serve this tropical side with your favorite gluten-free grilled entrée. Assemble the night ­before, but stir in and sprinkle with coconut just before serving.

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Toasted Millet with Cilantro Vinaigrette

Toasted Millet with Cilantro Vinaigrette
Credit: Randy Mayor; Styling: Claire Spollen

Toasted Millet with Cilantro Vinaigrette Recipe

Millet is a fast, fluffy, and nearly foolproof gluten-free grain. Its corn-forward flavor makes it perfect for spicy, highly-seasoned recipes like this one.

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Charred Broccolini with Lemon

Charred Broccolini with Lemon
Credit: Stephen Devries; Styling: Marian Cooper Cairns

Charred Broccolini with Lemon Recipe

You can prepare this dish on the grill, or in the oven on a rimmed cookie sheet under the broiler.

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Classic Risotto Milanese

Classic Risotto Milanese
Credit: Brian Woodcock; Styling: Cindy Barr

Classic Risotto Milanese Recipe

Saffron gives Classic Risotto Milanese its golden color. Enjoying a warm bowl of this comforting side will leave you wanting for more of its rich, creamy, earthy flavor.

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Celery and Arugula Salad

Celery and Arugula Salad
Credit: Whitney Ott; Styling: Lindsey Lower

Celery and Arugula Salad Recipe

This simple salad is a perfect accompaniment to chicken or fish, and can be served with plenty of parmesan cheese.

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Orange-Jicama Salad

Orange-Jicama Salad
Credit: Jennifer Causey; Styling: Lindsey Lower

Orange-Jicama Salad Recipe

The cool crunch of jicama is a great accompaniment to the deliciously juicy orange slices.

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Roasted Balsamic Radicchio with Pancetta and Walnuts

Roasted Balsamic Radicchio with Pancetta and Walnuts
Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Roasted Balsamic Radicchio with Pancetta and Walnuts Recipe

Radicchio--that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted. Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness remaining. Serve it alongside roast pork, chicken, or beef. Or, to turn it into a main course, chop and toss with hot cooked pasta.

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Carrot and Cumin Salad

Carrot and Cumin Salad
Credit: Jennifer Causey; Styling: Claire Spollen

Carrot and Cumin Salad Recipe

Cooked matchstick-cut carrots bring a crisp and flavorful texture when sprinkled with spices like cumin, paprika, and cinnamon.

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Anchovy-Parmesan White Bean and Kale Salad

Anchovy-Parmesan White Bean and Kale Salad
Credit: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Anchovy-Parmesan White Bean and Kale Salad Recipe

This cozy salad makes a great side dish for many dishes and features an anchovy and crushed red pepper sauce that is drizzled over top.

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Garden Potato Salad

Garden Potato Salad
Credit: Helen Norman; Styling: Heather Chadduck Hillegas

Garden Potato Salad Recipe

New potatoes are baby spring potatoes with beautifully thin skins. We love how red-skinned potatoes contrast with vibrant green peas and herbs, but you can use any kind of potato you like.

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Carrot "Tabbouleh"

Carrot "Tabbouleh"
Credit: Jennifer Causey; Styling: Lindsey Lower

Carrot "Tabbouleh" Recipe

Fresh carrots stand in for bulgur in this no-cook, gluten-free side dish. You can use white wine vinegar in place of lemon juice.

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59 of 72

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Roasted Carrot Salad

Roasted Carrot Salad
Credit: Travis Rathbone

Roasted Carrot Salad Recipe

Top kale with roasted carrots. Drizzle with dressing and sprinkle with dates and cheese. Season with additional pepper, if desired.

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Shaved Vegetable Salad with Toasted Almonds

Shaved Vegetable Salad with Toasted Almonds
Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Shaved Vegetable Salad with Toasted Almonds Recipe

All it takes is a sharp vegetable peeler to transform a few favorite veggies into an inventive salad. To shave the asparagus into ribbons, place each spear flat on your work surface so you can pull the peeler evenly down its length.

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Skillet-Charred Vidalia Onion Salad

Skillet-Charred Vidalia Onion Salad
Credit: Jennifer Causey; Styling: Claire Spollen

Skillet-Charred Vidalia Onion Salad Recipe

Make sure to have your stove's hood vent cranking--the onion will give off smoke as it chars. A hit of floral fresh oregano provides the perfect top note for the salad's Mediterranean flavors.

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Pickled Tomatoes

Pickled Tomatoes
Credit: Johnny Autry; Styling: Cindy Barr

Pickled Tomatoes Recipe

Toast the spice seeds in a small skillet over medium heat, stirring constantly, until they become fragrant and start to release their flavorful oils. Use Pickled Tomatoes to brighten sandwiches and grilled meats.

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Spring Greens, Pea, and Citrus Salad

Spring Greens, Pea, and Citrus Salad
Credit: Whitney Ott; Styling: Lindsey Lower

Spring Greens, Pea, and Citrus Salad Recipe

Orange slices add a tantalizingly tart flavor to tossed spring greens.

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Rice with Almonds and Peas

Rice with Almonds and Peas
Credit: Jennifer Causey; Styling: Lindsey Lower

Rice with Almonds and Peas Recipe

Basmati rice is fluffy and fragrant; top with stir-fries, use for rice stuffings, or make rice pudding.

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65 of 72

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Chili Garlic Broccolini

Chili Garlic Broccolini
Credit: Jennifer Causey; Styling: Lindsey Lower

Chili Garlic Broccolini Recipe

Chili garlic sauce can be found on the international aisle of most supermarkets. Add to stir-fries or marinades, stir into ketchup for a spicy kick, or top scrambled eggs.

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Balsamic and Grape Quinoa

Balsamic and Grape Quinoa
Credit: Jason Wallis; Styling: Cindy Barr

Balsamic and Grape Quinoa Recipe

White balsamic vinegar and seedless red grapes bring subtle sweetness to this superfast side.

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Grilled Green Onions with Corn and Tarragon

Grilled Green Onions with Corn and Tarragon
Credit: Jennifer Causey; Styling: Claire Spollen

Grilled Green Onions with Corn and Tarragon Recipe

This refreshing corn and green onion salad clocks in at less that 150 calories per serving.

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68 of 72

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Butter Lettuce, Asparagus, and Hazelnut Salad

Butter Lettuce, Asparagus, and Hazelnut Salad
Credit: Jennifer Causey; Styling: Claire Spollen

Butter Lettuce, Asparagus, and Hazelnut Salad Recipe

Butter lettuce, also called Boston or Bibb lettuce, is delicate; it can bruise and wilt as easily as fresh herbs. Instead of tossing together in a bowl, arrange the lettuce on individual plates before adding other elements.

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Turnip and Leek Mashed Potatoes

Turnip and Leek Mashed Potatoes
Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Turnip and Leek Mashed Potatoes Recipe

Get an extra boost of nutrients by adding turnips to basic mashed potatoes. The result is a creamy and earthy side with a hint of onion flavor from the leek.

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Baby Greens and Artichoke Salad

Baby Greens and Artichoke Salad
Credit: Jennifer Causey; Styling: Claire Spollen

Baby Greens and Artichoke Salad Recipe

This simple baby greens salad is the perfect accompaniment for light and flavorful dishes.

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Spinach Salad with Berries and Goat Cheese

Spinach Salad with Berries and Goat Cheese
Credit: Jason Varney; Styling: Lindsey Lower

Spinach Salad with Berries and Goat Cheese Recipe

With only a handful of ingredients, this spinach salad is the perfect accompaniment for any meal on a busy weeknight.

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Carrot Salad with Red Quinoa and Chickpeas

Carrot Salad with Red Quinoa and Chickpeas
Credit: Annabelle Breakey; Styling: Jeffrey Larsen

Carrot Salad with Red Quinoa and Chickpeas Recipe

This healthy salad is picnic-perfect, because the carrots stay crunchy and the quinoa and chickpeas keep their texture. (Regular quinoa works fine in this recipe, if you can't find the red variety.)

Picnic tip: This salad is delicious at room temperature, so if you'll be eating it within 2 hours, there's no need to pack it in the cooler.

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    1 of 72 Mushroom Carpaccio with Gremolata and Shaved Parmigiano
    2 of 72 Bok Choy and Mushroom Stir-Fry
    3 of 72 Stir-Fried Cabbage with Red Pepper and Peas
    4 of 72 Indian Chopped Salad
    5 of 72 Wild Rice Salad with Cranberries and Pecans
    6 of 72 Spicy Garlic Broccolini
    7 of 72 Honey Mustard Glazed Carrots
    8 of 72 Grilled Sweet Potato and Bell Pepper Toss
    9 of 72 Roasted Asparagus and Baby Artichokes
    10 of 72 Wilted Kale with Bacon and Vinegar
    11 of 72 Charred Okra with Tomatoes
    12 of 72 Charred Okra with Tomatillos
    13 of 72 Curried Quinoa Salad with Cucumber-Mint Raita
    14 of 72 Pan-Seared Potatoes with Blue Cheese and Walnuts
    15 of 72 Pan-Seared Potatoes with Quick Pickled Red Onions
    16 of 72 Creamy Corn Risotto
    17 of 72 Coriander Carrots
    18 of 72 Balsamic Broccoli Rabe
    19 of 72 Grilled Eggplant with Roasted Red Pepper Sauce
    20 of 72 Pan-Seared Mojo Potatoes
    21 of 72 Pan-Seared Potatoes with Spinach and Garlic
    22 of 72 Napa Cabbage-and-Sweet Pepper Slaw
    23 of 72 Basic Fluffy Mashed Potatoes
    24 of 72 Sautéed Snap Peas with Ricotta Salata and Mint
    25 of 72 Bean Salad Quinoa
    26 of 72 Creamy Gorgonzola Teff with Herb-Roasted Tomatoes
    27 of 72 Mushroom and Roasted Butternut Squash Risotto
    28 of 72 Beet-Citrus Salad with Pistachios
    29 of 72 Roasted Broccoli with Garlic and Anchovy
    30 of 72 Cabbage with White Beans, Turnip, and Pecorino
    31 of 72 Sorghum with Summer Corn, Tomatoes, and Tarragon
    32 of 72 Nutty Almond-Sesame Red Quinoa
    33 of 72 Wilted Kale with Coconut, Ginger, and Lime
    34 of 72 Slow-Roasted Grape Tomatoes
    35 of 72 Tabbouleh-Style Amaranth Salad
    36 of 72 Bitter Greens Salad with Spiced Mirin Dressing
    37 of 72 White Bean-Asparagus Salad with Bacon and Thyme
    38 of 72 Quick Classic Baked Beans
    39 of 72 Esquites (Creamy Corn Salad)
    40 of 72 Steamed Green Beans with Lemon-Mint Dressing
    41 of 72 Green Bean, Orange, and Fennel Salad with Hazelnuts and Goat Cheese
    42 of 72 Cheesy Buckwheat with Kale and Mushrooms
    43 of 72 Wilted Escarole with Lemon and Garlic
    44 of 72 Golden Buttermilk-Chive Mashed Potatoes
    45 of 72 Lemon-Snap Pea Quinoa
    46 of 72 Yogurt Rice with Cumin and Chile
    47 of 72 Wilted Kale with Golden Shallots
    48 of 72 Pineapple and Orange Salad with Toasted Coconut
    49 of 72 Toasted Millet with Cilantro Vinaigrette
    50 of 72 Charred Broccolini with Lemon
    51 of 72 Classic Risotto Milanese
    52 of 72 Celery and Arugula Salad
    53 of 72 Orange-Jicama Salad
    54 of 72 Roasted Balsamic Radicchio with Pancetta and Walnuts
    55 of 72 Carrot and Cumin Salad
    56 of 72 Anchovy-Parmesan White Bean and Kale Salad
    57 of 72 Garden Potato Salad
    58 of 72 Carrot "Tabbouleh"
    59 of 72 Roasted Carrot Salad
    60 of 72 Shaved Vegetable Salad with Toasted Almonds
    61 of 72 Skillet-Charred Vidalia Onion Salad
    62 of 72 Pickled Tomatoes
    63 of 72 Spring Greens, Pea, and Citrus Salad
    64 of 72 Rice with Almonds and Peas
    65 of 72 Chili Garlic Broccolini
    66 of 72 Balsamic and Grape Quinoa
    67 of 72 Grilled Green Onions with Corn and Tarragon
    68 of 72 Butter Lettuce, Asparagus, and Hazelnut Salad
    69 of 72 Turnip and Leek Mashed Potatoes
    70 of 72 Baby Greens and Artichoke Salad
    71 of 72 Spinach Salad with Berries and Goat Cheese
    72 of 72 Carrot Salad with Red Quinoa and Chickpeas

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