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Five Awesome Food Organizations in Indiana


Launched by Food Tank and the James Beard Foundation, the first annual Good Food Org Guide identifies and celebrates more than five hundred U.S.-based groups including five from Indiana who are cultivating a better food system.

Feeding Indiana’s Hungry is a network of food banks and hunger relief groups that includes 11 member organizations. Their Million Meals program is partnering with Indiana Pork to provide 1 million meals of local pork each year to Indiana residents experiencing hunger.

Food Coalition of Central Indiana works to improve access to local, healthy food by uniting groups and individuals concerned with the regional food system. The grassroots organization put together the Indy Local Food Guide, which connects farmers to customers, restaurants, and vendors in Indianapolis.

The Local Growers Guild is a cooperative of farmers, sellers, and communities that strives to support local food economies through education, direct support, and marketing connections. Methods include small-scale farmer advocacy, an online buying club, exchange of information and expertise, and monthly potluck gatherings.

Second Helpings is an Indiana nonprofit that rescues would-be food waste from wholesalers, retailers, and restaurants and turns it into hot meals for people in need. They also offer a free culinary job training program for the underemployed or unemployed and serve 3,500 hot meals per day.

The Townsend Food Project in North Richmond, IN began in 2012 to support a just, local food system and improve health equality among area residents. They organize a weekly farmers market, hold cooking classes and community food celebrations, and involve area residents through internships and compiling the Townsend Neighborhood Cookbook.


50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

Related To:

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!

01_SA_FN_TomatoPch-030.tif

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.

06_SA_FN_CaesarSilo-011.tif

6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.

8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.

9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.

10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.

11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.

12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.

13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.

14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.

15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.

16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.

17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.

18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.

19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.

20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.


50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

Related To:

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!

01_SA_FN_TomatoPch-030.tif

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.

06_SA_FN_CaesarSilo-011.tif

6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.

8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.

9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.

10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.

11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.

12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.

13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.

14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.

15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.

16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.

17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.

18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.

19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.

20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.


50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

Related To:

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!

01_SA_FN_TomatoPch-030.tif

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.

06_SA_FN_CaesarSilo-011.tif

6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.

8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.

9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.

10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.

11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.

12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.

13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.

14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.

15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.

16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.

17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.

18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.

19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.

20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.


50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

Related To:

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!

01_SA_FN_TomatoPch-030.tif

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.

06_SA_FN_CaesarSilo-011.tif

6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.

8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.

9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.

10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.

11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.

12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.

13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.

14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.

15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.

16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.

17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.

18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.

19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.

20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.


50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

Related To:

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!

01_SA_FN_TomatoPch-030.tif

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.

06_SA_FN_CaesarSilo-011.tif

6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.

8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.

9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.

10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.

11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.

12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.

13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.

14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.

15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.

16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.

17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.

18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.

19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.

20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.


50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

Related To:

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!

01_SA_FN_TomatoPch-030.tif

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.

06_SA_FN_CaesarSilo-011.tif

6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.

8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.

9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.

10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.

11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.

12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.

13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.

14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.

15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.

16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.

17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.

18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.

19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.

20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.


50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

Related To:

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!

01_SA_FN_TomatoPch-030.tif

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.

06_SA_FN_CaesarSilo-011.tif

6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.

8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.

9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.

10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.

11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.

12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.

13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.

14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.

15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.

16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.

17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.

18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.

19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.

20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.


50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

Related To:

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!

01_SA_FN_TomatoPch-030.tif

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.

06_SA_FN_CaesarSilo-011.tif

6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.

8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.

9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.

10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.

11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.

12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.

13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.

14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.

15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.

16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.

17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.

18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.

19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.

20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.


50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

Related To:

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!

01_SA_FN_TomatoPch-030.tif

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.

06_SA_FN_CaesarSilo-011.tif

6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.

8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.

9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.

10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.

11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.

12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.

13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.

14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.

15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.

16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.

17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.

18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.

19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.

20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.


50 Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

Related To:

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad

Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!

01_SA_FN_TomatoPch-030.tif

1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

04_SA_FN_OpenerSpreadV2-025CompCrop.tif

3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.

4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.

06_SA_FN_CaesarSilo-011.tif

6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.

8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.

9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.

10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.

11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.

12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.

13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.

14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.

15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.

16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.

17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.

18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.

19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.

20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.