Rays of Sunshine: Salads, Three Ways
Jordanian chef Himi Hunaidi, founder of Toronto-based Levantine restaurant Madame Levant, combines the flavors and techniques of her homeland into three fresh salads.
Jordanian chef Himi Hunaidi, founder of Toronto-based Levantine restaurant Madame Levant, combines the flavors and techniques of her homeland into three fresh salads.
This stunning salad is as rich in flavor as it is in nutrients.
Uncover your grill, because this is a salad that's sure to become a staple throughout spring and summer.
This salad leans on halloumi, a semi-firm cheese with a high melting point, for a protein-rich bite.
This craveable turmeric-tahini sauce means you’ll want to make these plant-based kebabs (yes!) again and again.
Bright and tangy sumac stars in this crowd-pleasing salad.
A bite of crisp greens and melty, nutty cheese plus energy-boosting nutrients in every bite? Yes, please!
A sweet and spicy marinade, plenty of leafy greens and all kinds of crunch make this salad a can’t-miss meal.
Eat like a Californian with this vibrant smorgasbord of healthy, Cali-classic gems: creamy avocado, veggie patties, microgreens and more.
After pho, perhaps the best-known Vietnamese dish among Western populations, is the flavorful banh mi. In this rendition, we pull apart the sandwich's components and enjoy it bowl-style.
Spicy Buffalo chicken, sliced veggies, blue cheese and lettuce – yes, please!
Punch up the flavor by pairing beef or lamb with a medley of crunchy fresh greens and veggies.
Ground beef, special sauce, lettuce, cheese pickles onions – we captured all the flavor (minus the bun!) of the fast-food icon in a protein-packed salad.
This dish is as decadent as a stacked burger topped with earthy mushrooms and nutty Gruyère cheese, but with an added serving of good-for-you greens.