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.
A colorful salad with a raspberry shallot vinaigrette makes for a fresh and speedy meal.
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 healthier version of taco salad provides layers of flavor without the overload of calories and fat.
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.
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!
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.