We are devoted to this salad. We eat it every day. We crave it, in fact, and it is at our dining table nightly. Spring. Summer. Autumn. Winter. The greens have been purposefully chosen for their ...

A terrific salsa verde makes this velvety potato salad extraordinary ... as well. In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic ...

one that could rescue the reputation of the depressing side salad. “Like, Dear Insalata Mista, let us take care of you. Welcome to our table,” she says. The result is the Insalata Verde served ...

In the same skillet, add the salsa verde and shredded chicken. Stir to combine and let it simmer for about 5 minutes. In a large bowl, layer the cooked rice, black beans, corn, and the chicken ...

Add salsa verde and Italian dressing ... Check for seasoning and adjust according to taste. Plate the salad in a desired bowl and drizzle with extra virgin olive oil before serving.