Combine all ingredients in a large bowl. Toss. Cover and refrigerate at 30 minutes. Serve with tortilla chips.
Black bean/ Peach Couscous
Place couscous and cumin in a large heatproof bowl. and our boiling water on top. Cover tightly and let sit for about 10 minutes. Fluff…
Prepare couscous according to directions, omitting spice packet. Let cool to room temperature. add all other ingredients. Stir. Let sit overnight before serving for best…
Potato and Asparagus Salad
A no-mayo potato salad that’s delicious at room temperature or chilled making it “picnic safe.”
Strawberry and Avocado Salad with Goat Cheese
Creamy discs of goat cheese with crisp herbed crusts sit atop this strawberry and greens salad.
Chicken Chopped Salad
Cube the chicken and toss lightly with all ingredients. Reprinted with permission from The Skinny Rules: The Simple, Nonnegotiable Principles for Getting to Thin by…
Brown ground beef and drain off fat. Add package of taco season with 1/2 cup of water. Simmer for 10 minutes. Put in bowl and…
Combine chopped or grated cabbage with noodles, sunflower seeds, almonds and onions. Combine dressing ingredients, pour over cabbage, and toss.
Aileen’s Curried Rice Salad
Cook rice according to package directions. Remove from heat and let cool slightly. Combine reserved artichoke marinade, mayonnaise, mustard, vinegar, salt, pepper and curry powder until blended….
Apple Dapple Salad
Combine the yogurt, salt, cinnamon and walnuts. Mix together well and add the diced apple. Chill and enjoy.
Tri-Color Salad with Parmesan and Pine Nuts
Three types of lettuce lend this salad an unexpected depth of flavor enriched by the mustardy vinaigrette.
Combine everything together and serve. Lasts for days in refrigerator. Good with chips or crackers, or just by itself. Recipe by Sue Woodard
Remove the rind from the watermelon and cut into 1-inch chunks. Puree in a food processor until fairly smooth. Transfer to a large mixing bowl….
Organic Baby Spinach Salad with Maple Balsamic Vinaigrette
To prepare vinaigrette: Combine all ingredients in a blender and process until well incorporated. Season to taste. Refrigerate until serving time. Makes 1 1/4 cups….
Salad of Sugar Snap Peas, Brebis Cheese and Preserved Lemon
Combine peas, pea tendrils, radishes, and lemons; season with salt and pepper. Dress with lemon vinegar and olive oil, then mix together. Divide cheese onto…