This summer-fresh salad is best when fresh, tender vegetables are available at your farmer’s market, but making it in the cold winter will bring your taste buds happily back to the warmth of summer.
Found 180 recipes within: Salads
If the delicious flavors of this unique salad aren’t enough to convince you to give it a try, perhaps you’ll be enticed by the delightful way the cooked beets turn the quinoa pink.
Forget pasta salad. Once you taste the way the quinoa just soaks up the simple dressing and experience the way the dressing-rich grains coat each piece of vegetable, you might even wonder what anyone ever saw in mayonnaise-drenched macaroni in the first place.
If you don’t have currants on hand, substitute raisins to get the sweet, fruity burst in this luxuriously simple couscous. Saffron is a luxury item, we know, but a pinch of turmeric gives a similar color for a lovely dish. Serve with your favorite Mediterranean or Middle Eastern main courses in place of rice.
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.
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 »