This salad is served in a bowl lined with a high fiber wrap. Of course, you could fold the whole bowlful into the wrap and eat it with your hands.
Found 169 recipes within: Salads
This make-ahead salad is better if allowed to marinate for a bit so that all the flavors develop. It’s worth the wait. If you can’t find canned Puy lentils (more info on types of lentils here), don’t be afraid to buy them dry and cook them yourself. The extra twenty minutes are worth the wait… Read more »
If color is something you crave on your table, don’t pass this salad by. No matter the season, the pink and green and yellow will evoke springtime. Served chilled, this salad is simply refreshing. For a warm meal, serve it as a bed for your favorite spiced salmon or chicken for a just barely warmed… Read more »
Save time by using pre-shredded carrots and frozen edamame. If black rice is hard to find at your local grocery store, brown or wild rice will make solid substitutes. If cilantro is a battleground ingredient in your house, serve it on the side so diners can enjoy it to taste.
Riffing on Greek tzatziki, this cold salad is great as a standalone dish or heaped on top of whole-wheat pita. Make the flavor your own by adding a generous helping of your favorite herbs. The simplicity of the flavors make it perfect for savoring strongly flavored greens like tarragon, mint or dill.
This recipe is as simple as mixing all your prepared ingredients together and chilling them. Don’t believe it? Check it out for yourself and enjoy the simple, delicious outcome that comes from preparing this recipe.
This salad has a tasty and creamy, yet fat free, dressing that replaces the sour cream and cheese on other taco salads so you won’t feel bogged down when you eat it.