Search Results for salad

Crunchy, flavorful, and full of nutrients, this kale salad is far from boring and might change your mind about this green leafy vegetable!

Embrace the flavors of spring with this fresh and flavorful salad.

This Spinach, Goat Cheese & Walnut Salad with Raspberry Vinaigrette has five ingredients that are considered MIND diet foods to boost brain health.

Not only will your salad love this creamy Lemon Herb Kefir Salad Dressing, but your gut will thank you too!

The Kuhn Rikon Salad Maker has a cutting board that also serves as a lid, a colander for rinsing (and cutting, too) and a clear container to store leafy greens and salad mix-ins until I’m ready to eat.

A subtly spicy sesame-honey dressing adds flavor to this shaved carrot salad.

There’s so much going on in this dish — sweet and tart, creamy and crunchy — and it all works together to make a salad that’s a treat for the taste buds.

Fresh nopales, or cactus leaves, offer texture and flavor similar to green beans and a sap similar to okra. Little labor is required to transform the prickly pads into a delicious dish.

This recipe has all the elements of a really great salad: hearty greens, creamy dressing, crispy, salty ‘croutons’ and cheese!

These Thai-Inspired Quinoa Salad Jars with Peanut Miso Dressing are the work lunch you’ve been waiting for.

This protein-packed Hawaiian-inspired chicken salad features low FODMAP amounts of sweet pineapple, crunchy almonds, and a hint of FODMAP-friendly onion flavor from fresh green onion tops.

Taking the extra time to prep some meals like these BBQ Chicken Salad Bowls for the week saves time, stress, and embarrassing loud stomach rumbles at 3 o’clock.

If you don’t really like eggplant, we encourage you to try this silky smooth, delicious Middle Eastern style salad.

This simple side dish pairs beautifully with your favorite grilled protein, or mixed in with some beans or legumes for a quick lunch.

This simple recipe blends avocado with garlic, lime juice, yogurt and olive oil for a lip-smacking, delicious dressing that can be whipped up in minutes!

One of several dishes in a traditional Japanese meal, this twist on the refreshing cucumber salad kyuri no sunomono includes carrot instead of seaweed for a pop of color.

This Cobb Salad will delight anyone who’s looking for a healthy, hearty and protein-packed meal. It’s a delicious way to get lots of colors in every bite!

Florida Orange juice infuses the lentils during cooking and again with the olive oil-based salad dressing.

Prep this Greek orzo for an easy, fresh packed lunch option. Try it atop spinach with your favorite fruit on the side for a flavorful and satisfying meal.

If you purchase a big bag of mixed greens with good intentions to eat it before it goes bad but just aren’t craving salad, this post is just for you!

Thinly sliced collard greens and black-eyed peas are lightly sautéed and tossed with a simple shallot vinaigrette for a satisfying side dish. SERVINGS: 4 SERVING SIZE: 1 cup (100 grams) PREP TIME: 15 minutes COOKING

Inspired by fattoush, this recipe features chickpeas and pistachios for added protein, eliminates difficult-to-find sumac and uses store-bought pita chips to reduce prep time. SERVINGS: 6 SERVING SIZE: 2 cups (210 grams) PREP TIME: 25

This is a quick and easy dinner or appetizer that’s low in carbs and packed with lean protein and fresh citrus-herb flavors.

These simple salads are my favorite kind of snack or side dish. When I tell you that I eat plants, I really mean it — this is my kind of food.

This couscous is served over a bed of spinach and topped with sun-dried tomatoes, olive tapenade, feta cheese and a drizzle of oil and vinegar.

I love having a big salad for dinner, but finding the inspiration is sometimes difficult. Channeling my inner kid, however, makes having salad so much fun.

This is the perfect refreshing summer recipe — crisp arugula combined with juicy watermelon and toasted bread for the ultimate salad.

Got lots of vegetables in the fridge? This salad is my favorite way to use them up and it makes a large enough batch so dinner is done for days.

This salad is a complete meal and a salad that will keep you full for a long time.

Many of you may not be familiar with tempeh but I hope to persuade you to give it a try.

Vibrant and flavorful, this hearty grain and veggie salad is the perfect complete meal but would also be a great accompaniment at a picnic or shared meal gathering.

Light and refreshing, this salad showcases colorful summer melons and grilled shrimp tossed in lime vinaigrette.

This dish is light, full of fresh and vibrant flavors and just so simple. It’s one of those dishes where you just feel healthier after eating it.

Welcome spring with this fresh and flavorful salad. The tangy bite of radishes is complemented by salty cheese and juicy, sweet citrus.

Not only is this small and compact, it also serves as a handy way to store produce in the fridge.

This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth.

This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth.

This cool, creamy side dish is packed with potatoes, crunchy vegetables and a little bacon to honor the flavors of the traditional Ukrainian recipe olivye.

This recipe includes earthy-sweet roasted golden beets and the crunch and hint of licorice from thin slices of fennel bulb.

A tasty dish of rice noodles, spinach, carrots, bell peppers and fresh herbs tossed in a savory Thai peanut sauce. This Thai-inspired salad can be served hot or cold.

This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth.

This classic food has a reputation for not being very nutritious, but there are ways to adapt burgers to suit your needs without compromising flavor.

A favorite in the early 1900s, Crab Louis Salad traditionally was made with iceberg lettuce, crabmeat and Thousand Island dressing. This version is lighter yet hearty for a balanced meal.

In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. 

In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. For July, Celestina shares with us how to make an heirloom tomato, peach and watermelon

Made of thinly sliced cucumbers and onions in sweet vinegar, this traditional German salad is a light accompaniment to hearty dishes, such as bratwurst and potatoes. Servings: 6 Serving size: ¾ cup (130 grams) Prep

In honor of National Egg Salad Week (April 17-23), it’s time to raise the bar for this traditional mayo-based dish. Here is a simple recipe template you can use to create vibrant, colorful egg salad

Product reviewed: Whiskware Dressing Shaker with a BlenderBall wire whisk Whether attending an elegant dinner or hosting a casual picnic, it is important to dress to impress — this also applies to your salad.  I attempted my first made-from-scratch salad dressing with the Whiskware Dressing

Fresh arugula and black radish are tossed with warm bulgur, juicy pomegranate seeds and crunchy sliced almonds in this flavorful salad. A drizzle of sweet maple-balsamic dressing provides the finishing touch. Warm Arugula and Bulgur Salad with

Crab drizzled with a dressing made with siggi’s yogurt over a bed of arugula topped with fennel, green apple and pine nuts. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s

Salads are a fantastic way to eat the vibrant-colored produce hanging out in the fridge, and most of us like a little dressing to enhance the flavors. I know I do. But I also want

Hearty kabocha squash gets dressed up as a filling “wedge salad” with sweet and savory flavors of dried figs, wilted spinach and creamy goat cheese.

This sandwich is a vegetarian twist on two diner lunch classics: tuna salad and coleslaw. The chickpea salad doesn’t contain any mayo, instead using a combo of mashed avocado and cottage cheese to give a

I have been on a mango kick lately — I love the juicy and sweet flavors and vibrant summer color. Plus, it’s packed with vitamins A and C and fiber! Consider Frozen Mangoes If fresh

Making your own salad can be a great way to boost the nutrition and flavor in your day. Use these tips to make a healthy, filling and flavorful salad for lunch. Start with a Strong

Summer Salad with Grilled Chicken and Feijoa Dressing Refreshing for warm summer days, this salad pairs the subtle tropical flavor of feijoa (also known as pineapple guava) with the sweetness of mangos and the creaminess

Some girls are happy to get flowers — I get psyched about a good watermelon. If I have my druthers, it's a sugar baby watermelon, but I'm not trying to be high maintenance here. There

The food of Turkey’s southern coast is heavily influenced by its nearest neighbors. In the western part of the region, cuisine is influenced by its proximity to Greece; the eastern part is influenced more by