Vegan

Beautiful cilantro flavor infuses this roasted corn and black bean salad. We suggest using canned beans, but you can also use dried if you have time.

Toasted curry powder is combined with yogurt, buttermilk and mayonnaise for an aromatic and creamy dressing for this curry pasta salad.

This no-cook, summer-fresh dish is inspired by the Italian Caprese salad.

In this hearty chicken salad, bright lemon and earthy fennel, everything benefits from a little time on the grill, even the romaine. Crumbled feta adds a creamy counterpoint.

This vegan twist of traditional caesar dressing is perfect served over kale, chard or romaine lettuce with sun-dried tomatoes, capers and whole-grain croutons.

This easy veggie salad features adzuki beans, which are incredibly high in fiber and protein.

Packed with veggies, chickpeas and crunchy pita chips, this Lebanese salad makes a satisfying meal. If you can’t find Za’atar, a Middle-Eastern spice blend, make your own variation by mixing equal amounts of dried thyme, sesame seeds and ground sumac.

This salad is inspired by an Israeli sandwich known as Sabich – containing fried eggplant, boiled eggs, chopped vegetables and tahini all stuffed into a pita. In our satisfying main dish salad, we’ve taken all those same ingredients but roasted the eggplant instead.

Nutrient-rich fennel is a great source of vitamin C, potassium and the anti-inflammatory compound anethole, which has shown potential for boosting your body’s defenses against cancer.

A colorful salad with a raspberry shallot vinaigrette makes for a fresh and speedy meal.

This gluten-free, Turkish-inspired twist on chicken salad features dried apricots and feta cheese.

In northern parts of the country, vegetable gardens are still emerging from winter, and in warmer parts of North America, it’s still a couple months before many warm-season crops begin to produce. So what's a locavore to do?

Parmesan, garlic and herbs add big flavor to these easy patties while a fresh, feta-topped tomato and olive salad is served alongside.

This colorful grain salad is delicious warm or at room temperature. If you don’t have time to soak the Kamut in advance, cook it for an additional 10 to 15 minutes. For a twist, swap in another whole grain, such as faro, barley, quinoa or wheat berries.

A lightly sweet salad complements spicy pan-seared scallops perfectly in this 25-minute meal.

This light and fresh salad from our March 2015 meal plan makes a satisfying lunch.

Spirals of zucchini and carrot are a lighter and lower-carb alternative to grain-based noodles. Here, they are tossed with a spicy mango and avocado dressing and topped with chicken and crunchy cashews.

A fresh, soft cheese made from mozzarella and cream, burrata helps give this colorful salad an air of sophistication.

This healthier version of taco salad provides layers of flavor without the overload of calories and fat.

Wonderfully fresh and tender scallops are served on a bed of fennel and lettuce with a sweet and tart grapefruit dressing. If your budget allows, buy high-quality, dry-packed scallops, which are not packed in a phosphate preservative solution.

Superfoods like beets and walnuts meet greens and heirloom grains in this healthy quinoa salad.

This Greek-inspired recipe pairs tender chickpea burgers with sweet, warm watermelon and a crisp arugula and fennel salad. For added flavor, add fennel fronds as a garnish.

Not only does our Mediterranean Baked Cod offer a generous 35 grams of protein, but we also serve it on a piece of sweet and colorful bell pepper with a hearty chickpea salad.

We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts. Pack salad and dressing separately and toss together when ready to eat.

Sweet, savory and filled with good-for-you veggies, this speedy stir-fry will please both vegetarians and meat lovers alike. Try serving this flavor-packed dish over brown jasmine rice or Wehani red rice.

Black Forbidden rice gets its name from ancient China, where the dark-hued grain was banned from commoners and reserved strictly for royalty and nobility. Today, it can be found in local markets and ethnic grocery stores, and is commonly used in Thai cooking and is perfect in this black rice salad!

Cobb salad is an American favorite, but clean eaters usually steer clear of its heavy, fatty dressing. Our version has all the same great taste of a traditional chopped salad, but with a lightened-up dressing that won’t disappoint!

Impress your guests with Jo’s bold-flavored, restaurant-style salad. The caramelized onions and strawberries add sweetness and depth to the tangy goat cheese and sharp citrusy dressing.

Wakame, a type of seaweed, must first be soaked briefly in cold water before using. Drain it thoroughly before adding it to other ingredients.

Here, vegetables and tofu step in for the traditional meat and get a soak in a spicy coconut marinade before a quick skewerless grill. (Don't fret - no fire pit required!)

For a perfectly portable, leak-proof lunch, layer the ingredients in this quick and easy vegetarian salad in a glass jar (with a lid). When you're ready to eat, just shake it up!

This side is about as simple as they come, though it's not without healthy vitamins and minerals, thanks to the addition of nutrient-rich edamame and corn.

An honorary mention in our AHA collaboration, this heart-healthy southwest quinoa salad comes from Chef Jean Hertzman, PhD, CCE, assistant professor of food and beverage management at the William F. Harrah College of Hotel Administration at UNLV.

Whip up a hearty French salad in just 25 minutes! Ringing in at just $8, this healthy recipe suits your wallet as well as your waistline.

A short marinade infuses the salmon with citrus flavor and helps keep it moist. Plus, since only a small fraction of the marinating liquid is absorbed, this easy step keeps calories low!

Aside from ample health benefits in Sonja Finn's low-cal salad, there's a bounty of textures and flavors to experience – from the chewy feel of farro between your teeth, juxtaposed with smooth and creamy avocado, to the tangy taste of the Chile-Mint Vinaigrette.

Candice Kumai's salad gets an antioxidant boost from two kinds of berries, plus the heart-healthy omegas in raw walnuts and iron-laden spinach couple with a fat-free balsamic vinaigrette for a texturally satisfying, guilt-free lunch.

Main-course salads tend to be relegated to summertime fare, but this satisfying winter supper salad is chock-full of nutrient-rich seasonal fruit and tender chicken to add flavor and filling fiber.

We bake a pear along with our beans and opt for honey and ginger in lieu of molasses, giving our budget-friendly beans a fresh chewiness not found in traditional recipes.

This chunky, textured and creamy avocado egg salad nixes the mayo, but tangy Dijon mustard gives it an added kick (and won't deposit itself on your hips).