Salad isn’t just for summer – mixed lettuces help contribute toward your hydration level at any time of year. The flavorful miso dressing contains puréed carrot, a surprise addition for added fiber and antioxidants.
This salad, straight from Danielle Walker’s “Celebrations” cookbook, crams tons of texture, flavors, and colors into one bowl.
Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro. All the elements can be made in advance and tossed just before serving.
Kefir, a drinkable fermented dairy product, is rich in probiotics — even more so than its better-known cousin, yogurt. Plus, its tangy, tart flavor makes it a fantastic counterpoint in recipes like this herby dressing. Shallots and chives lend flavor while acting as prebiotics, or “food” for the healthy bacteria in your gut.
This salad is bright, slightly sweet, pleasantly bitter and even a touch spicy – all in all, a great accompaniment to the rich flavors of roasted turkey.
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Also known as Italian or red chicory, radicchio is a brilliantly-colored lettuce that looks like a small cabbage. A cup of raw radicchio has only 9 calories, with nearly 130% of the daily value (DV) for vitamin K.
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. You can also serve it as a side or starter salad for 6 people.
This creamy cashew dressing with ginger and lime is so delicious, you’ll want to double the recipe to have some on hand for other salads or as a dip for vegetables.
A white-and-black duo of sesame seeds provide a dramatic color contrast, not to mention added flavor and crunch, to these Asian-inspired scallops.
With less natural sweetness than butternut, mild spaghetti squash pairs well with slightly bitter radicchio and salty Kalamata olives. This side dish would be a refreshing change of pace with pork tenderloin, baked white fish or as part of a vegetarian meal.
Meaning "little pizza" in Italian, a pizzetta is light in size but big on taste. Peppery arugula and crisp radicchio complement the creaminess of the mushrooms and goat cheese.
Squid has a mild flavor that is ideal for absorbing the stronger notes of a marinade. And, with a kick of heat, red finger chiles are a perfect addition to this bistro-style salad.
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