In a small saucepan over medium heat, combine pecans, sugar, water and curry powder. Stir constantly until water evaporates and pecans are coated. Once nuts are cooled, chop coarsely and set aside ...

Peach-Blueberry Salad is topped with a dressing made with honey, Greek yogurt and vinegar. Arugula is used for the base of this salad. It’s a cruciferous vegetable like kale, broccoli and cabbage.

To assemble the salad: In a medium bowl, toss the arugula with 1 tablespoon of olive oil and a drizzle of the dressing. Arrange the arugula on a serving platter.

Ingredients: 6 ounces crusty white bread, sliced ½-inch thick and torn into bite-size pieces (about 6 cups) 6 tablespoons extra-virgin olive oil, divided Kosher salt and ground black pepper 2 ...

Of course, tossing them into salads is super-easy and tasty too. Take this Beet Arugula Salad recipe. With only 5 ingredients, it turns out so yummy! And our shortcuts speed it to the table in ...

2 tablespoons freshly squeezed lemon juice 1/2 teaspoon kosher salt Freshly ground black pepper 1/3 cup extra-virgin olive oil 3/4 cup fresh mint leaves (1 bunch) DIRECTIONS In a large shallow ...