The green onion, fresh basil, dill, and lemon in this salad are a lovely complement to the spinach and quinoa.
The intoxicating aroma of fresh mint, the floral notes of coriander seed, and the heady blend of vinegar and olive oil all add to this easy-to-make and appetizing salad.
This fresh dish is bursting with flavor! Not only is it easy to make, but this is a salad that anyone can enjoy, and is an easy way to add protein (and more!) to any meal.
Expecting a baby means a lot of changes, including what you can eat. Learn how to keep you and your baby safe by avoiding these foods during pregnancy.
This quick, colorful salad works well as a side but can also be an entire meal on its own, with soybeans—high in omega-3 fatty acids, potassium, calcium, and protein
A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.
Potato salad is a hearty comfort food that can often carry a lot of unwanted free fats in the salad dressing. This recipe eliminates all free oils but retains the much-loved flavor of traditional...
Oranges and peppers make a satisfying, tangy crunch when mixed together, and kale, rich in iron, comes alive in the presence of citrus juice.
When using whole grain pastas in cold dishes, cook them slightly beyond al dente for the best texture. Be sure to blend the dressing well to ensure the chia seeds break down.
The cucumbers in this recipe are "almost pickled" after a 20-minute soak in two kinds of vinegar--bringing them to a softened and slightly tart state, without cooking or an unbearably long wait.
