Roast vegetable salad with tahini-lemon dressing
Roasted butternut squash, cauliflower and red onion combined with mixed salad leaves and drizzled with a creamy Middle Eastern sesame and lemon dressing.
Salade Niçoise with divine Dijon dressing
A mouthwatering and colorful salad from the Provence region of southern France which includes chunks of tender tuna, green beans, tomatoes, hard-boiled eggs, potato, lettuce and olives.
Roasted cauliflower and red pepper salad with toasted almonds and basil
Roasting brings out a wonderful nutty flavor in cauliflower which is accentuated by the toasted almonds and the sweet and smoky roasted red pepper. And the olive oil vinaigrette and fresh basil leaves add an extra flourish of flavor.
Sweet potato and lentil salad with baby spinach, walnuts and feta
Chunks of roasted sweet potato combined with lentils, crisp baby spinach, walnuts and crumbled feta, and tossed with a lemon-garlic vinaigrette.
Asian slaw with lime and chili
A crisp and vibrantly colored slaw with bean sprouts, snow peas, carrots, yellow peppers, scallion and cilantro combined with a hot, sour and sweet Southeast Asian-inspired dressing.
Grilled vegetable salad with feta, baby spinach and Kalamata olives
The sweet and smoky flavors of the grilled zucchini and red pepper are complemented by the crispness of the fresh baby spinach leaves and the salty and robust flavors of the feta and Kalamata olives in this Greek-inspired salad.
Spanish potato, tuna and white bean salad
A rustic Spanish potato salad with chunks of tuna, white beans, colorful peppers and green olives tossed in a richly-flavored olive oil, red vinegar and smoked paprika dressing.
Pasta salad with avocado, walnuts, cherry tomatoes and rosemary-balsamic vinaigrette
A delicious and nourishing pasta salad with cubed avocado, cherry tomatoes, walnuts, grated carrot and kalamata olives, coated in a rustic rosemary-balsamic vinaigrette.
Crunchy Thai salad with creamy cashew-lime dressing
A vibrant Thai salad loaded with crunchy vegetables including red cabbage, cucumber, red pepper and carrot combined with roasted cashews and drizzled with a creamy cashew-lime dressing.