Mushrooms are diced, seasoned and cooked into thin pancakes. These savory mushroom patties are then layered with tomato, cucumber and Greek yogurt to make a refreshing salad stack.
Watch as Jennifer searches the farmer’s market for the makings of a perfect salad. Spicy frisée greens are sprinkled with sweet and salty candied walnuts and finished with a fried egg.
The traditional southern carrot and raisin salad is updated with a zesty ginger dressing. Dried cranberries bring a refreshingly tart zing, so serve it a little on the side as a relish or atop cabbage to make it a meal.
This sweet take on spinach balances the honey with cider vinegar and the poppy seeds with almonds. Watch Catherine and little Kenya create this sensational salad.
Regarded as the original people’s food, foul madammas are a traditional savory breakfast, popular in Egypt and Sudan. Fava beans are seasoned, mashed and then topped with a bright tomato feta salad.
This noodle salad incorporates the classic Asian flavors for a refreshing, hearty lunch. A perfect potluck dish, and easily adaptable!
Cooking cheese tortellini in vegetable broth and spices infuses a wonderful depth of flavor to this dish.
This refreshing salad weaves together many of our favorite sharp flavors of the Mediterranean. This dish is easy to prepare and highly adaptable so feel free to substitute quinoa or brown rice for the earthy wheat berry.
Peppers, avocado and black olives are central to this taco salad recipe that gets better with every layer.
You’ll find no cream in the sauce, but it’s so smooth you’d never know it. Cucumber, green onions and radishes brighten this summer veggie spin on pasta with pesto.
This colorful cauliflower salad is anything but boring! Try this recipe raw or lightly steamed for a flavorful dish that’s high in Vitamin A and other antioxidants.
Caesar salad is a delicious appetizer or lunch, but often Caesar dressing adds unnecessary fat and calories to an otherwise healthy dish.
This summer salad calls for fresh avocados, making the dish an excellent source of potassium and fiber. Don’t miss Kinzie demonstrating how to make it right before your eyes.
Kohlrabi is a bulb shaped plant that is part of the cabbage family. Its stems are juicy, crisp and somewhat sweet. This recipe uses honey and mixed vegetables to compliment Kohlrabi’s natural flavors.
Black beans matched with dried seaweed — perhaps it’s not something your grandmother prepared, but it’s delicious all the same. Try serving this progressive salad with fresh hearty asparagus, seasoned with ginger.
Imagine black beans and toasted almonds tossed with a honey-jalapeno-lime dressing served over baby arugula and finished with a bit of feta.
A combination of marinated and fresh veggies give this salad an interesting texture. Like most antipasto salads, it’s good chilled or at room temperature – so it’s perfect lunch fare.
Garbanzo beans give this antipasto salad the hearty flavor of southern Italy. It’s easy to toss together and makes a perfect al fresco lunch.
This is salad can be served hot, cold, or at room temperature. The vegetables are lightly steamed (cooked indirectly, over boiling water) until they’re just tender – and their colors are at their brightest. Then the steamed vegetables are marinated in a balsamic vinaigrette dressing.
This super-easy, no-cook antipasto salad is a perfect summer lunch. And it’s considerably lighter than a traditional antipasto.
This classic Greek salad incorporates artichokes, so its high in dietary fiber while still being low in calories.
Proud of your little garden patch? Show off your own carrots and beets in this brilliantly-colored slaw salad – or hit the local farmers market for fresh ingredients. This easy summer salad deserves the freshest.
Apple juice concentrate and Dijon mustard make a fat-free dressing for this elegant autumn salad.
For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a nutty, meaty texture that really satisfies.
Ensalada de Noche Buena is an amazing salad that’s become a Christmas Eve tradition in many households throughout the Southwest.
Every day, 1 out of 4 adults and 1 out of 3 kids eat something from a fast food restaurant. High in calories, loaded with salt and fat, short on vitamins and minerals, fast food may be quick, but it’s often light on basic nutrition. Here are a few tips to help you find a good meal in the fast lane.
A wonderful low-fat alternative to creamy coleslaws! Crunchy cabbage spiked with extra veggies, all drenched in a rich, roasted red pepper vinaigrette. The recipe comes from our friends at Mrs. Dash
White beans, garlic, roasted tomatoes and peppers give this salad a Mediterranean feel. The recipe comes from our friends at Mrs. Dash.
Using a bottled dressing makes this salad a breeze to throw together.
A sweet carrot salad you can have as a side – or as dessert! Add your favorite dried fruits for variety.
Crisp carrots, cucumbers, radishes, and celery combine with fresh basil, mint and parsley to make an unusually lively rice salad in this Whole Foods Market recipe.
A crunchy delight with a bit of bite, this salad is best served with rice or noodles.
The ingredients in the exotic salad create a delicious and unique medley of flavors.
A sweet and crunchy, citrusy salad that’s refreshing on a hot day.
A bright and tangy spinach salad, perked up with raspberries and kiwi.
Jicama is a sweet and crunchy root that blends nicely with grapefruit and spinach to make a delicious salad.
Tomatoes, mushrooms and fresh herbs will make this salad a real lunchtime favorite.
A traditional accompaniment in Indian meals, kachumber is a light and refreshing vegetable salad that many prefer spicy—add chilies to taste.
The sweet cumin vinaigrette gives this easy corn-and-bean salad an unusual flavor.
We found the recipe for this power-packed vegetable salad recipe in Cooking Light.
Colorful and full of crunch, this salad will please even vegetable avoiders. Developed originally by chef Carmen I. Jones for the Five A Day campaign.
Just toss together black-eyed peas and assorted colorful vegetables, sprinkle with a balsamic vinaigrette, and let flavors develop overnight. Easy to make and always a real hit.
This versatile salad is good on its own, served over a bed of greens with a light vinaigrette, or wrapped in a whole wheat tortilla with the greens and vinaigrette.
Jicama is a sweet and crunchy root that blends nicely with grapefruit and spinach to make a delicious salad.
The sweet cumin vinaigrette gives this easy corn-and-bean salad an
unusual flavor.
