Salad of Salmon, Beans and Crunch
This salad has some lovely elements, and enough going on to keep you from saying, “oh, no, not salmon again!”
Warm Chickpea Salad with Spiced Mushrooms
This entrée salad was inspired by Middle-Eastern cuisine, where beans, yogurt, and mint are widely used.
Warm Beet Salad with Red Onion, Mint and Pistachios
Crunchy pistachios and aromatic mint add flavor to this warm beet salad. Serve as a side or have a full meal by adding feta, shrimp or chicken.
Chickpea, Avocado and Pea Shoot Salad
Make your next meal “clean”—whole, minimally processed and local—with this quick-and-easy chickpea salad.
Crunchy California Sunshine Salad
Perfect of pot-lucks, this salad features the sweetness of dried fruit and the crunch of jicama.
Red Apple Salad with Oranges and Feta
Citrus, apples, cheese and arugula bring magic flavors to the salad bowl.
Pear Salad with Cranberries and Pecans
Make this fragrant salad in early fall when pears are at their best.
Red Grape Grapefruit Salad
A bolt of citrus, a touch of sweet fruit and crunchy almonds doll up mesclun mix.
Heirloom Tomato Salad
Easy and delicious, this salad makes great use of the specialty tomatoes you’ll find at your farmer’s market.
Broiled Feta with Roasted Peppers and Olive Salad
Green and black olives, feta, onion, and peppers make a salad robust enough to be a meal.
Celeriac and Apple Salad with Lemon Garlic Dressing
A different kind of slaw, with celeriac combining the crispness of cabbage and the flavor of celery.
Fennel and Arugula Salad with Hot Tomato Dressing
Summer’s wildest greens get accented by a sweet and chunky tomato dressing.