Archive for the ‘Salads’ Category


Colorful Corn Salad

6 ears of corn
1 can of black beans…


Bulgur Salad with Balsamic Vinegar

1 cup uncooked Bulgur Wheat
2 cups vegetable broth…


Brown Rice Tabbouleh

3 cups cooked long grain brown rice
2/3 cup chopped fresh parsley…


Black Bean & Basmati Salad

basmati rice (cooked according to directions)
black beans (cooked according to directions)…


Black-and-White Summer Bean Salad

A sweet, just-picked tomato is key to this refreshing two-bean salad. Use one from your own garden or shop at a local farmer’s market.


Better Than Tuna

2 cups carrots
1 medium ripe bell pepper…


Beet-Apple-Walnut Salad

2 beets, peeled and shredded
1/2 cup walnuts…


Awesome No-Oil Cucumber-Tomato Salad

1 medium cucumber
1 medium tomato…


Asparagus Pasta Salad

3 ounces dry angel hair pasta
1 pound asparagus, cut diagonally into 2 inch pieces (I got 10 ounces after breaking off the tough lower stalks)…


Asian Greens with Sesame Dressing

This dressing also tastes great on any other greens, raw or cooked. Mizuma, a feathery, crisp green, hails from Japan.


Apple-Zucchini Salad

3 medium zucchini, washed, shredded
2 crisp apples, washed, cored, diced…


Crispy Jicama Salad

2 cups diced jicama
1 carrot — in 1-inch strips…


Roasted Garlic Potato Salad

2 1/2 pound Yukon Gold potatoes — scrubbed, cut into 1-inch chunks
olive oil cooking spray…


Garden Vegetable Pistachio Potato Salad

2 lbs. new red potatoes
1 cup petite frozen peas — defrosted (see note)…


Chana Masala Salad

This delicious, slightly spicy salad is perfect summer fare. The soymilk/coconut extract combination adds an exotic richness.

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