Salad Greens

Joanie's Monday Night Crab Salad with Cheesy Tomato Melts

A resourceful dinner born from what's on hand: fresh crab meat dressed with Kewpie mayo and garden vegetables, served over massaged week-old kale, alongside broiled sourdough with melted aged cheddar. This recipe exemplifies Joanie's Kitchen philosophy: use what you have, waste nothing, and turn simple ingredients into something special. **Joanie's Story**: "Monday night after grocery delivery. Had some beautiful crab meat, peppers and spring onions from the garden, week-old kale that needed rescuing, and leftover sourdough. The kale was looking sad but I knew massaging it with lime and salt would bring it back to life. Ran out of lime halfway through dressing the salad (oops!) so I subbed sweet rice wine vinegar - honestly, it was brilliant. The acidity cut through the rich Kewpie mayo perfectly."

American

Berry Spinach Salad with Toasted Hazelnuts

This nourishing salad features a sweet and salty flavor profile. To enjoy it on the go, pack the berries and dressing separately to prevent the greens from wilting. For a cocktail party, serve the salad in lettuce cups and top with the carrots, radishes, berries, and nuts, then drizzle with the dressing.

Dressed-Up Salad with Secret Dressing

This beautifully presented salad with a decades-old secret dressing is sure to impress at any dinner party. The combination of fresh vegetables and the flavorful homemade dressing make this salad a real showstopper.