Harvest Salads

Recipes:

• Cranberry-Nectarine Salad
• Honey Cinnamon Vinaigrette
• Ham-and-Field Pea Salad
• Sugar Snap Snow Pea Salad
• Broccoli Salad With Lemon Pepper-Blue Cheese Dressing

Tasting Notes

• Pennies a serving, toasted ramen noodles add a nutty crunch to salads and slaws.
• When fresh field peas are unavailable, frozen peas are our first choice for salads. Their texture is firmer and less starchy than canned, which are usually reconstituted from dried peas.
• After testing several similar recipes for broccoli salad, we noticed a big difference in flavor when the florets were cut into smaller pieces, which allows the dressing to evenly coat the ingredients rather than pool at the bottom of the bowl.
• Naturally crisp and sweet, broccoli stems add a delicious counterpoint to the florets. When making salads, cut the florets from the stem, and separate florets into small pieces using the tip of a paring knife. Peel away the tough outer layer of the stems, and finely chop, or cut into 1-inch pieces and pulse several times in food processor.