DIRECTIONS 1. Prepare vinaigrette: Place vinegar and salt in a jar or small bowl or glass measuring cup with a handle; beat with a fork to dissolve salt. Add honey and mustard; stir to combine.

Substitutions: Keeping the same ratios: 1 acidity to 3 olive oil, you can replace the vinegar with mustard or lemon. Mustard is a perfect complement to any spinach or kale. Vinegar is refreshing ...

1/2 cup sliced almonds 2 tablespoons plus 2 teaspoons granulated sugar 1/2 teaspoon plus a pinch of smoked paprika, divided 1/2 teaspoon kosher salt, divided 1 1/2 pounds fresh collard greens ...

2. Meanwhile, bring a separate saucepan of salted water to a boil. Add the green beans to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes.

Place corn on oiled grates, and grill, uncovered, turning occasionally, until tender and starting to blacken all over, 12 to 15 minutes. Set aside. Place grill basket with tomatoes on grates, and ...

Discover unique and flavorful salads with umami-rich ingredients and three delicious vinaigrette recipes. By Christopher Kimball Globe Correspondent,Updated June 17, 2025, 9:45 a.m.

2. Prepare salad. In a large salad bowl, combine arugula, kale and cabbage and apple slices. Sprinkle with salt and toss to combine well. 3. Top salad with dried berries, crumbled cheese and nuts.