This salad will keep nicely in the fridge as long as you store the dressing and nuts separately and add them only when serving the salad. Prep it on the weekend and enjoy for lunch all through the week.
Found 184 recipes within: Salads
If you’ve got odds and ends in your freezer or canned vegetable stock that need using, this simple template for a marinated salad is a great one to keep on hand. Low-sodium canned beans like kidney beans or chickpeas would also make a great option to add or swap in for some of the frozen… Read more »
Spelt is a slow-cooking grain, but once it’s cooked, you’ve got a great base for quick and easy meals. Cook a large batch, freeze in small portions, and pull out to dress up with salads like this one.
Turn a classic tabbouleh into a complete meal with a little added protein and some extra vegetable. Enjoy for lunch all week long–the flavors mix together better as they sit.
There’s nothing drab about this salad, and nothing too complicated! Full-flavored and easy to throw together, it may just become your new favorite light dinner option. It stores well in the fridge too, making it a smart choice for lunch all week long.
Make a full batch of the roasted chickpeas and enjoy the leftovers for snacks. Added to salads, they offer a nice, flavorful crunch that, packed with protein and fiber, will keep you full.
Dulse flakes, a form of seaweed that you can find in most major grocery stores, are tasty bursts of salt and umami that bring a lot of nutritional value to the table. If you’re unsure of how to use seaweed in your diet, this simple salad is a tasty place to start.