So, yes, I realize that brussels sprouts might seen like an odd choice for a Mother’s Day post, but my mom really loves them so I’m rolling with it. As a kid, I avoided brussels sprouts like the plague, but I’ve grown into a total lover of the little green sprout. While I usually like to roast brussels sprouts, I’ve recently been experimenting with using them raw. This is my favorite of the raw incarnations, thus far: a bright, tangy salad with salty slivers of parmesan cheese and prosciutto (or pancetta or bacon, if you’re not feeling vegetarian) to round out the lemony, dijon brightness of the dressing. Mom and I had a similar salad when out to dinner at

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Caesar salad was the first salad I ever actually liked and looked forward to. I’ve always been somewhat sensitive to vinegar and there’s something about most ranch dressings that puts me off, so you can imagine the challenge my mother faced in trying to get me to eat salad. Not to mention that I’m a firm believer in my friend Benji’s theory of the side salad, which is that it adds more empty calories than nutritional benefit. To elaborate, in most restaurants, a side salad consists of a few stray leaves of iceberg lettuce, a sad, pale wedge of tomato, perhaps a few shreds of carrot and a mediocre slice of cucumber. Then, to make the whole mess palatable, whatever

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So here’s something exciting: today is the first day of the Mixed Conference for Food Bloggers and I’m super excited. I get to participate in a workshop with Helen Dujardin of Tartelette (she’s also the author of the book Plate to Pixel) and Tami Hardeman-Boutte of Running with Tweezers (yeah ATL)! I’m so excited. However, since you can’t be at the conference with me, I’ve made you a Cranberry Chicken Salad. Since I was going out of town for the conference, I wanted to try to use up the perishable food in my refrigerator before I left. I had a bunch of odds and ends left over from Friendsgiving the other weekend and decided to throw them together to make

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May 1 is National Salad Day, and appears to be brought to you by Dole, which has a new line of salad products. I actually had to go to two different grocery stores to find the Dole salad bags, because apparently Publix doesn’t carry them. Kroger does. Consider yourself informed. I went with the spring mix salad blend and topped it with lots of fresh veggies, chicken and a buttermilk avocado dressing. Included among the fresh veggies are roasted radishes. What? You’ve never had cooked radishes before? Well, neither had I, which is a shame because they are delicious. When roasted, the radishes take on a mellow, sweet flavor and can basically be used in the place of roasted new

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