Also called pitaya, dragon fruit is a dramatic-looking tropical fruit is rich in vitamin C, iron and red pigments called betacyanins, which help protect the heart from damage.
Roasting mushrooms intensifies their umami-rich flavor and gives them a meaty texture, making this meatless main an all-around palate-pleaser.
Gut-friendly kefir adds creaminess to salad dressings. This salad makes a large portion and can be topped with a protein such as chicken or tofu.
Sweet summer corn and tomatoes are elevated with a fragrant tarragon dressing and flavor-packed halloumi cheese. The firm Mediterranean cheese holds up well to heat, making it ideal for grilling. Look for halloumi in the deli section of your supermarket – it’s often sold alongside feta and bocconcini.
Enjoy exotic flavors while on the go! Moroccan Chicken with fresh veggies and couscous which is beneficial for cardiovascular health and cancer prevention.
Smoky flavor of fresh watermelon over tasty greens, feta cheese and white beans makes an antioxidant powerhouse of a salad.
Hearty grains, colorful nutritious vegetables, and topped with an egg sunny side up. This is a quick, easy and delicious meal to make anytime of the week.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
We’ve taken the classic flavors in a bagel & lox sandwich and packed them into a salad with wild smoked salmon, dill, red onion and even toasted bagel chips. To lend a delicious richness to this meal, try adding 3 to 4 oz of crumbled goat cheese.
Dig into this luscious summertime salad recipe with goat cheese, pecans and brown turkey figs from Terranea's Chef de Cuisine Andrew Vaughan.
This recipe yields a generous amount of dressing – either toss the desired amount of dressing to coat the salad lightly right before serving, or serve the dressing alongside so your guests can dress it themselves. Or, you can go the route that many traditionalists take in the Midwest – they pour on enough dressing to lightly coat the salad (we suggest using about half of the dressing) and set it in the fridge to allow the dressing to trickle down and coat the veggies.
Sweet, juicy grilled peaches add a lovely warm-weather flair to this chicken salad packed to the brim with beautiful vegetables.