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.