This salad is just the right size for a special occasion weekend lunch. Any leftover salmon can be transformed into salmon cakes and served over the same mix of green beans and lettuce!
Salads
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Here, sweet red and golden roasted beets are served alongside tart goat cheese toasts to make for a very elegant first course salad. It'll be just as lovely made it into a main course—just top with a juicy grilled chicken breast.
Here's a lighter version of the classic steak dish. Save time by marinating the chicken in the morning so pulling it together at night is a cinch.
Common ingredients from Mexican night are transformed into a summery entree salad that is sure to become a favorite. If you can't find queso fresco, use the same amount of shredded cheddar instead.
When summer corn and tomatoes are at their peak, this salad will be your new favorite thing to eat. Try adding toasted bread cubes and some fresh basil for a new twist on panzanella salad.
Yogurt makes a deliciously substitute for the mayonnaise found in most pasta salads. Use whole wheat pasta and add more veggies to make this dish even better.
If you haven't tried farro yet, here's a simple, summery recipe to try that you'll revisit again and again. Substitute different proteins and veggie add-ins to make this dish perfect any time of year.
Here is a perfect side dish to bring to a summer potluck or barbecue. Its bright colors and fresh flavors make this salad hard to resist!
The prepared rice mix lets you get a jump start on this satisfying fruit and nut salad. If you can't find fig vinegar, feel free use to use another lighter, sweet variety of vinegar, like raspberry or apple cider.
Israeli (pearl) couscous is such a nice departure from basic couscous. It has much bigger individual "grains" with a creamy texture, and it is so versatile. I try to always keep the regular and whole wheat versions on hand so I can cook with a mixture of both.
Here is a fresh and crunchy salad that will add a bright, colorful contrast to your main dish. This lemony dressing is also delicious as a marinade or drizzled over grilled chicken or shrimp.
An Indian condiment made with yogurt, a "raita" can be used as a sauce, dip or dressing. This tasty plum, pecan and baby-greens salad is doubly dressed-with both a spicy raita and a plum dressing.
There is something so refreshing about a crisp salad on a warm spring day. It feels good to eat a light and refreshing meal after the heavy, hearty dishes of winter. This can either be a starter or a light lunch.
Made with simple ingredients, this sweet and tangy salad is full of Vitamins C and E and beta-carotene- powerful antioxidants that increase the production of infection-fighting cells and antibodies.
