(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Mushroom Salad with Fennel and Goat Cheese
Elevate your salad game by adding garlicky mushrooms and croutons. Get our mushroom salad with fennel and goat cheese recipe.
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Fresh Mozzarella and Clementine Panzanella
This sweet and creamy chopped salad is dressed up with a honey vinaigrette. Get our fresh mozzarella and clementine panzanella recipe.
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Seared Halloumi and Fig Tabbouleh
Crispy halloumi cheese is the star of this dish—need we say more? Get our seared halloumi and fig tabbouleh recipe.
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Creamy Bean and Sweet Potato Salad with Soft-Boiled Egg
A refined take on the beloved creamy green bean salad, this refreshing yet hearty plate will satisfy all your winter-day cravings. Get our creamy bean and sweet potato salad with soft-boiled egg recipe.
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Greek Potato Salad with Roasted Red Peppers
This mayo-less potato salad—complete with salty feta and a refreshing lemony dressing—will delight your tastebuds. Get our greek potato salad with roasted red peppers recipe.
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Roasted Beet and Egg Salad with Rye Croutons
Horseradish-dill dressing gives this earthy rye and beet salad a tangy twist. Get our roasted beet and egg salad with rye croutons.
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba;
Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Red Cabbage Steaks with Bulgur Salad
Dried cherries bring a hint of tartness to this vibrant nutty salad. Get our red cabbage steaks with bulgur salad recipe.
How to boil eggs
The perfect boiled egg has never been simpler. What’s involved? An easy three-step process: boil, drain and rinse. To start, carefully lower eggs into a pot of boiling water and set your timer. After the desired time, drain, and then rinse eggs in cold water (they’ll continue to cook otherwise, resulting in an overcooked yolk).
Soft-boiled eggs: 6 min
Hard-boiled eggs: 12 min
Egg-peeling tip: Fresh eggs are more difficult to peel. As eggs age, the shell starts to detach from the membrane, resulting in boiled eggs that are easier to slip from their shells.
Click here for more beef and pork salads, chicken salads, seafood salads and vegan salads from our winter salads series.
