vinaigrette

This tortilla salad reflects the diversity of flavors on the menu in Mexico City, including ingredients typical of southwestern cuisines, such as chipotle chile peppers.

Roasting the grapes intensifies their flavor, adding big bursts of sweetness against the savory veggies and lemon vinaigrette.

Meatless Monday has a nice ring to it, but meatless Fridays make a lot more sense to us — use up all your perishable proteins early on in the week and then eat vegetarian to finish up the produce you have left. Halloumi is a semi-hard cheese that stands up to heat without melting, making it the perfect meatless protein to make on the grill. Make the vinaigrette on Sunday, and prep the salad the day of.

This tangy vinaigrette is so simple to make – just measure the ingredients and shake to mix.

Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.

Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.

Perfect on any salad, this vinaigrette is zesty and and light.

Boston lettuce offers a delicate contrast to crunchy snap peas and pecans, soft peaches and tender red peppers. The sriracha-laced balsamic vinaigrette adds a lovely burst of heat that stands as a counterpoint to the sweet peaches.

Wild salmon is made into tasty little grain-free patties that sit atop fiber-rich greens tossed in raw apple cider vinegar, another digestion-boosting ingredient.

Here’s a stunning salad that incorporates the flavors of the season – cranberries, toasted hazelnuts and an orange maple dressing.

Grilled lettuce and flank steak get a burst of flavor from a light citrus vinaigrette in this dish. Topped with crumbled blue cheese and walnut pieces, this dish is a perfect summertime meal that both steak and salad lovers can agree on.

Cauliflower and tuna may seem like an unlikely pair but they work beautifully together in this fiber-rich and gluten-free salad. To round it off, paprika adds a smokey flavor while mint and basil bring a refreshing and colorful touch.

Thinly sliced carrots, radish and fennel add flavor and crunch to this beautiful salad with fresh mint and tarragon.

A steady combination of protein, 
fiber and healthy fats is the key to 
balanced energy – and this tasty recipe fits the bill with chicken, crunchy sliced cabbage, celery and carrots and a slightly spicy peanut dressing.

Swapping out refined grains for whole grains such as quinoa not only can help to prevent against weight gain, but it can also go a long way in helping to prevent cancer. Here, quinoa is topped with gorgeous arugula, carrots, green beans and wild-caught fillet of sole for a meal that’s packed with flavor and nutrients.

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

Cabbage, mango, carrots and bell pepper are tossed with protein-rich chicken and drizzled with a fiery mint and lime dressing.

Roasted plantains and toasted coconut and macadamia nuts top this gloriously fresh tossed salad with creamy yogurt and saucy pineapple vinaigrette.

Eggs and arrowroot starch help hold these California-fresh patties together, while quinoa, scallions, lemon zest and dill give them flavor and a nutrition boost. If desired, set aside a few tablespoons of the homemade dressing to use as a dipping sauce or drizzle over the patties.

A honeyed orange dressing adds sweet and tart notes to this veggie- and bean-packed salad with shrimp.

Brimming with fresh ingredients, this simple side comes courtesy of Las Vegas chef Shawn McClain.

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.