Soup and Salad Recipes

Salads

• Arugula and Pear Salad with Warm Maple Vinaigrette
  The sharp, tangy taste of the arugula pairs nicely with the smooth, amber sweetness of the maple syrup and the pears just love soaking in all that caramel flavor. 
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• Blackberry Veggie Salad
  Blackberries are delicious warmed. That’s why you like them so much in a pie. They melt in your mouth! With this salad, you can get the kids to eat their spinach and veggies. Blackberries even trump Popeye’s strong arm in this salad!
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• Bok Choy and Mixed Greens Salad with Apple Cider Dressing
  The Chinese green cabbage, called Bok Choy, is a delightful and different way to receive the benefits of cabbage. Bok Choy aids digestion and is high in calcium and vitamins A and C.
  
  
• Field of Flowers Bean Salad
  Edible flowers not only add color to a dish but also flavor.
  
  
• Grapefruit and Arugula Salad with Almond Oil
  Toast the almonds in advance, if desired. Place them in a small skillet coated with DuPont™ Teflon® non-stick and shake the pan over medium heat until they turn a light brown. Remove from the pan immediately and reserve for the salad.
  
  
• Grilled Corn and Tomato Salad with Basil Oil
  Serve this as a side dish or as a topping for chicken or fish.
  
  
• Mango Salad with Mustard Dressing and Edamame Pods
  There’s lots in this salad to rejoice over from great flavor to nutrition. Edamame adds nutty flavor and a crunch.
  
  
• Provolone and Cranberry Poached Pear Salad
  Our pear salad is light and yet earthy.
  
  
• Radicchio Salad with Lemon Vinaigrette and Toasted Pecans
  Tightly covered, this dressing will remain emulsified in the fridge for several weeks, so you might want to double or triple the ingredients and keep some for later.
  
  
• Summer Berry Walnut Romaine Salad with Steak
  Here is a nutrient-dense salad combo. You can stop here, or go on and make it a main course for dinner with the addition of a protein.
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• Warm Shiitake Mushroom Salad
  This shiitake mushroom salad is a nice contrast and great palate cleanser.
  
  

• Apple Squash Soup with Cheddar
  We chose to make this soup with the Rambo apple, because it is very juicy and is even nice for applesauce. But these apples tend to be available only through late September or early October. So substitute with the Gala apple, if needed. Leave the peel on for added health benefits.
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• Chicken Soup with Spinach
  Got chicken? Then go for it with this easy soup recipe that is filled with healthy, immune system-supportive ingredients to help guard against the vagaries of the cold season.
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• Escarole and Bean Soup
  Keep the Italian grating cheese handy for sprinkling over the served bowl of greens and beans. Add a cup full of small cooked pasta, such as ditalino to each bowl, if desired.
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• Popped Cranberries Soup
  Instead of a cranberry sauce, this delicious soup clears the palate and is still so in keeping with the season. Best of all, it can be made ahead of time as it is chilled.
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• Shiitake Noodle Soup
  You can clearly see the shiitake mushrooms as well as the tatsoi and other veggies. Tatsoi is a nice complement to shiitake mushrooms, as this veggie adds a mustard-like flavor to soups and salads and is chock-full of nutrition.
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• Swiss Chard with Beans and Pasta
  Here’s a trattoria take on the familiar soup -- pasta fagioli.
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• Udon Noodle Soup with Shiitakes
  There is more noodle than broth in this soup.
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