Found 192 recipes within: Salads

Thai Carrot Salad

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.

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Thai Carrot Salad

Marinated Peas and Corn Salad

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 »

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Curried Coconut Tempeh Salad

Bored with your every day salad? This little culinary adventure is worth exploring. Warm, curried tempeh over massaged kale is a tangy, sweet and spicy treat you’ll love. Adjust the amount of chili to suit your preference for heat.

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Curried Coconut Tempeh Salad

Spelt and Artichoke Salad

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.

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Tabbouleh with Chicken

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.

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Couscous & Cherry Salad

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.

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Couscous & Cherry Salad

Chickpea Salad

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.

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