Delicious bean salad with Greek flavors is a snap to make and good for you, too.
A refreshing summer lunch is just minutes away. Rip up some lettuce, chop a few veggies, and top with quality cheese and oil and vinegar, no recipe or instructions are needed for this garden salad.
If you are stuck with more cucumbers in your garden than you know what to do with, mix some up with rice wine vinegar, sesame seeds, and cilantro for an Asian-inspired cucumber salad.
With colorful red cabbage, kale and carrots, this crunchy salad gets a kick from lemon juice and some nuanced savor from za'atar, a blend of Middle eastern spices.
A lime juice dressing brightens things up in this cold grain salad. Make the full recipe to serve a crowd, or halve it for a family dinner.
When it comes to deciphering the language of greens, use a delicious basic dressing like this easy miso-mustard recipe that tastes great on every kind of lettuce or vegetable. Try it on grilled veggies or tofu as well.
This bright salad has curried basmati rice and crunchy mix-ins like onions, coconut, raisins, ginger and almonds to liven up any basic greens. Veggie and seasoning substitutions make for even more possible taste combinations.
This salad gets a sizzle from across the border with delicious mix-ins like shrimp, tomatoes, and avocado. Its flavorful seasonings – garlic, lemon, jalapeno, and spices – make for a fresh summer dish.
For a refreshing summer salad, combine cucumber, avocado, and mint with a little olive oil and lime juice.
Highlighted by fresh herbs, a little mustard, softened butter, and mayo, buttery lemon dill stuffed eggs have a velvety filling.
Get your whole grains in this delicious crunchy salad. Liven up some basic greens with some delicious add-ins to show off how your garden (or supermarket) grows.
To make a bowl of rice more interesting and nutritious, add cucumbers and fresh herbs.
Disks of Crottin, a classic French goat cheese, are baked on buttery toasts, then placed atop a simple salad of mixed greens and Dijon mustard vinaigrette to produce a classic bistro dish.
This tried-and-true technique for oven-roasted salmon can serve as a quick way to prepare salmon when an outdoor grill isn't available.
Some say the kale trend is over, but a spicy peanut and mint sauce proves the queen of greens is here to stay.
Celebrate the arrival of spring with this new greens salad.
This simple and customizable lentil salad works well as a side dish, or packed in a lunch the next day. Add some arugula or spinach to make it a main course.
This fall salad works a number of ways. Substitute bulgar wheat with your favorite grain, butternut with your favorite squash, and toss in whatever vegetables you have on hand.
Still clinging to summer's last lazy afternoons? Light and fresh with little work involved, this salad is the perfect way to see the season off. Serve it with grilled chicken or fish.
Food is a powerful thing, and a certain dish can spark memories from years ago. This mango salad recipe from Vietnam works great as an appetizer or light side.
Savor the last few weeks of summer with this fresh salad. Toss quinoa, corn, and feta cheese with whatever fresh herbs you have on hand.
To pep up your tabbouleh, first soak the bulgar wheat in lemon juice. Then add a variety of fresh, summer market vegetables and seasoning for flavor-packed salad.
The subtle acidity of the tomatoes plays nicely against the sweetness of the watermelon, both bursting with bold flavorful juice with every bit. The saltiness of the feta cheese, crisp radishes, and cool cucumbers balance the sweetness.