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Vitamix® Professional Series 750 Blender

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Salads

Spinach Salad with Caramelized Pears and Goat Cheese

Sweet pears deliciously complement the tanginess of the balsamic vinegar and creamy goat cheese.

Tested and perfected in the Sur la Table Cooking Class Program.

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Frisee and Apple Salad with Champagne Vinaigrette

Crisp, tart apples pair beautifully with the tangy bite of frisee, finished with the delicate flavor of champagne vinegar.

Tested and perfected in the Sur la Table Cooking Class Program.

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Grilled Avocado and Corn Salad with Lime Vinaigrette

The only thing we love more than how the grill gives this salad its fire-roasted flavors, is how much we love how easy the Bamix© Immersion Blender or ’magic wand ’ makes preparing this dish.

Joel Gamoran

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Salad of Butter Lettuce and Radishes with Green Goddess Dressing

You’ll love how Green Godess dressing enlivens this crisp salad.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Yukon Gold Potato Salad

Fresh herbs, apple cider vinegar and tangy Dijon give this salad plenty of bright flavor.

Stephanie Piché - Caterer

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Classic Caesar Salad with Garlic Croutons

The raw egg yolk emulsifies the dressing so it is creamy and rich, but if you're concerned about serving uncooked eggs, either use pasteurized whole eggs, now available in some supermarkets, or else omit the yolk entirely. Focaccia or ciabatta make pleasantly toothsome croutons; if they're not available, English...

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

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German Spud Salad

It’s good for chefs to have a short list of quick dishes like this baby potato and pancetta salad, tossed with tarragon and red onion.

Joel Gamoran

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Warm Bibb and Bacon Salad with Malty-Beer Vinaigrette

The deliciously sweet and smoky flavors of this vinaigrette take center stage.

Tested and perfected in the Sur la Table® Cooking Class Program

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Lyonnaise Salad with Bacon Vinaigrette

Apples and frisee slightly wilted in a warm, tart vinagrette and finished with a poached egg.

Recipe by Chef Chris Hastings, courtesy of All-Clad.

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

Carpaccio, reinterpreted. Your favorite summer veggies take center stage in this raw dish.

Recipe and photo from Eating Local by Janet Fletcher and Sur La Table.

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Basic Mustard-Shallot Vinaigrette

Every cook needs to master a vinaigrette, the tangy dressing preferred in France for salad greens. To most palates, a ratio of three parts oil to one part vinegar is just about right, but feel free to adjust those proportions to suit your taste. To vary the vinaigrette, replace some of the olive oil with walnut oil ...

Janet Fletcher

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur La Table kitchens.

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

The bright flavors of thyme and Dijon are a perfect complement to fresh asparagus.

Tested and perfected in the Sur la Table® Cooking Class Program

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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing.

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Papaya Salad (Som Tam)

Tangy papaya, spicy green chili, savory fish sauce and sweet palm sugar combine in this international favorite.

Tested and perfected in the Sur la Table Cooking Class Program.

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Iceberg Wedges with Creamy Blue Cheese Dressing

Easy, fresh and filled with satisfying crunch, the wedge is delicious with a zing of homemade dressing!

Tested and perfected in the Sur la Table® Cooking Class Program.

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Arugula & Shaved Parmesan Salad

As seen on CNN, February, 2008

Tested and perfected in the Sur la Table Cooking Class Program.

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Sous Vide Rosemary-Infused Apple and Lemon Fennel Salad with Gorgonzola

Crisp apples and sweet fennel are refreshing in this aromatic and bright salad.

Tested and perfected in the Sur La Table kitchens.

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Asparagus Salad with Piquillo Peppers and Capers

Piquillo peppers from Northern Spain add a distinctly sweet, spicy and smoky flavor without heat to this delicious salad.

Tested and perfected in the Sur La Table kitchens.

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Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

Nocellara Del Belice is the most famous of Sicily's olives. The modern Sicilian diet relies heavily on grains, vegetables, herbs and spices, olives and olive oil, fruit, nuts, seafood and cheeses. This diet leaves clues to the many people and cultures that have established themselves on the island, including the...

Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

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Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

This hearty salad mixes four superfoods into one deliciously tangy dish. You can prepare it on the weekends and enjoy it all week as a nutrient-rich, low-fat lunch.

Tested and perfected in the Sur La Table kitchens.

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Tuna and Garden Vegetable Salad

This mélange of coarsely chopped vegetables and tuna, called condiglione, is eaten along the Ligurian coast. Typically it’s a mixture of tomatoes, cucumbers, celery, green onions, red bell pepper, and other seasonal vegetables marinated with olive oil, mashed anchovies, and fresh herbs. Chopping all the ingredients ...

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Buttermilk Salad Dressing with Dried Tomatoes

Dried tomatoes, so intense on their own, can play a background role in a salad dressing. In this creamy ranch-style blend, they contribute sweetness, body, and an appetizing blush. They are hardly discernible, but the dressing would be less compelling without them. Spoon it over hearts of romaine, heirloom...

Janet Fletcher

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Mexican Chopped Salad with Honey Lime Dressing

This colorful salad gets a boost from a citrusy dressing with a kiss of heat.

Tested and perfected in the Sur la Table Cooking Class Program.

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Buttermilk and Feta Dressing

Add zesty flavor to your favorite salad or to baked potatoes with this versatile dressing.

Breville

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Southwestern Zoodle Salad with Chipotle-Lime Dressing.

Banish boring salads with this zesty mix of spiralized zucchini and carrots, black beans, tangy feta and creamy chipotle-lime dressing.

Tested and perfected in the Sur La Table kitchens.

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Basic Vinaigrette

Though this salad is delicious without the fried oysters, which can be found on page 4, I find I’m always frying up a batch to top the colorful spinach salad embellished with hearts of palm and fresh tomato.

Renée Behnke

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