Topped with a creamy yogurt and cucumber dressing, this shrimp Cobb salad with gulf shrimp is such a delight for the tastebuds.
This arugula, avocado, and blood orange salad with orange vinaigrette is a yummy way to get your fruits and veggies in the winter.
We made it through one Polar Vortex and if you live in the east or midwest, you know that another one is never too far off. Hunker down this weekend and stay warm, but you’ll need to do some (minimal) prep work first. Chef Amanda Cohen – the James Beard Award-nominated owner of NYC’s Dirt Candy – has complied some tips and tricks to tucking in while not breaking the bank with delivery costs. And as a Toronto native she’s a pro at battling the cold!
Loaded with black beans, bell peppers and corn, this Mexican kale salad is anything but boring.
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This fattoush salad comes with a Greek spin, a red wine vinaigrette and grilled salmon to make it a complete meal.
Inspired by the salads of Southeast Asia, this shrimp salad is loaded with fish sauce and the citrus fruit pomelo, before being topped off with crispy fried shallots and sesame seeds.
This refreshing winter spinach salad is loaded with walnuts, apples, beets and topped off with a deliciously creamy French goat cheese.
Caramelized, roasted squash is flavored with curry and tossed with slightly crispy chickpeas, and apple cider vinaigrette and mustard greens to be a stunning fall salad.
This Smoked Salmon and Blueberry Salad with Lemon Poppy Dressing is the kind of meal to make when you want nothing to do with turning on your oven. It’s perfectly cool and easy for summer.
Tossed in a shallot-honey vinaigrette, this fried goat cheese salad is made up of some of our favorite foods, including strawberries and avocado.
This avocado blueberry chicken salad is packed full with healthy fats, veggies, and greens.
Whip up this nutrient-rich powerful salad bowl, also known as the green goddess bowl.
This French carrot salad made of shredded carrots, parsley and tossed in a vinegary dressing is delightful. The crunchy carrots woven with fresh, grassy parsley just brings life and light to the table. It’s filling, yet not too heavy.
Indian Style Radish and Peanut Salad is a great dish to serve as a salad or a side dish for any Indian meal. Crispy, spicy radishes and crunchy peanuts with the tangy warm lemon dressing – every ingredient works well with the other.
Have you made any New Year’s resolutions? Over the holidays one tends to eat a lot more sugar, so add this adaptable Superfoods Salad to your menu rotation.
Healthy eating advocates often tell us to eat the rainbow. This is a colorful and healthy Pomegranate Orange Salad. It’s light, tasty and filled with juicy oranges, tart pomegranate seeds, healthy avocado, and crunchy almonds. Keeping with healthy it’s topped with a light honey-sweetened dressing.
With the holidays in full effect, we could use a break from the rich foods. Try this flavorful and hearty salad without having to readjust your belt.
Chewy sun-dried tomatoes and briny olives, a hit of citrus from sweet oranges and a tangy lemon vinaigrette, make for a balanced salad with brown rice.
When comforting foods can get too rich to eat, try this warm superbowl of marinated pumpkin quinoa and pomegranate salad.
For meatless Monday, this Mediterranean bowl is a simple way of eating healthy even when in a hurry, and are fantastic to be added onto your weekly meal planning now that it’s back to school and most of the ingredients can be prepared ahead of time.
This Hearty Octopus Salad is packed with rich flavor and the unique taste and texture of fresh octopus. It’s an Italian classic that’s too good to ignore!
It’s a super nutrient dense slaw full of color and texture. The earthiness of the raw vegetables is softened by the tangy, light, zesty vinaigrette.
Enjoy this recipe for a traditional Italian rice dish, known as riso freddo.
The art of a composed salad
Thinly sliced tomatoes are served with a refreshing granita, tangy balsamic, and creamy burrata with prosciutto on the side. A perfect summer salad.
Loaded with pomegranate and chimichurri and tahini dressing, smoked trout, grilled halloumi, and topped with a poached egg, this kale bowl proves that salads can be anything but boring.
This easy, raw salad tastes just like a summer roll, but without all the work!
Sprinkled with blood orange slices and pomegranate seeds, you won’t believe you are eating kale…
Try a beet salad that is bright, crisp, buttery and packed with antioxidants, vitamins and overall goodness.
Brighten a winter meal with this stunning spinach and radish salad topped with barley and feta and tossed in a lemon dressing.
Executive chef of Jordan Winery Estate, Todd Knoll creates dishes that pair with their wide variety of wines featuring fresh produce grown on the property.
Celebrate Mardi Gras with a beet salad from The Ritz Carlton NOLA.
An eye-catching watermelon salad with sherry vinegar, herbs, tomatoes and feta. Summery and delicious, this is a beautiful way to present fresh produce
Chef David Haick presents his favorite go-to vegan salad drizzled with dill vinaigrette and spiced up with arugula and radishes.
The queso dressing and bacon accentuate the avocado and sweet mango like you wouldn’t believe. Sitting on butter lettuce, it is tropical heaven on a plate.
Change a traditional Caesar dressing by replacing some of the oil with yogurt. Use pasteurized eggs for peace of mind as you enjoy a nutritional salad.
A visit to Morocco offers opportunities for new experiences and flavors, from street food to a six course meal, and simple eggplant salad.
Here is an elegant salad of fennel, orange, walnuts and pomegranate, ingredients found throughout Italy during the winter season.
The spiced, warm winter salad is rich in protein and color. Serve this yoghurt dish alongside roasted meats or enjoy on its own.
Roasting grapes for this refreshing salad brings out their natural sweetness and adds an amazing depth of flavor.
A flavorful and wintery salad that is perfect as a main course, or accompanying your favorite protein.
This salad makes use of crunchy, nearly-raw brussels sprouts in addition to kale for a winter salad full of fresh flavors.
If you don’t have a mortar and pestle in your kitchen, put all the ingredients in a ziploc bag and pound away with a rolling pin or similar implement.
The secret to this, and any, great salad is using fresh and seasonal ingredients that allow you to keep things simple.
The title tells the whole story in what could hardly be called a recipe. But it’s a suggestion worth taking as the complexity of rock salt carries this salad.
All the different textures in this salad — crisp onions and apples, crunchy nuts and creamy eggs — keep it interesting.
Massaging is a simple technique that doesn’t take very long but does make a world of difference in kale salads.
If you haven’t tried the combo of blue cheese and pear before you owe it to yourself to make this salad, which will be in season for months to come.
This recipe comes from Chef Gavin Russell of Portland, Oregon’s Benson Hotel where you can enjoy his cuisine at the buffet or at private events.
You can top this salad with chicken, chickpeas or some other protein to make a meal out of it.
This is a filling salad thanks to the chickpeas, but the herbs and jalapeño keep it tasting bright and fresh.
This salad is the ideal summer weather fare – it requires no heat and comes together in just a few minutes.
You can adjust the flavor profile of this salad by experimenting with different vinegars and herbs.
This sunny and simple dish is easy to make and pairs well with a local Burgundy wine.
Enjoy a high protein summer salad with the colors of Italy.