Enjoy this sweet, refreshing salad alongside grilled meat or fish to cut through the richness and refresh the palate. If you like a little heat, adding jalapeño will give you the kick you crave. While...
Author: Carolyn Casner
This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch. A mandoline...
Author: Karen Rankin
This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.
Author: EatingWell Test Kitchen
This whole-grain wild rice and quinoa salad recipe is perfect for toting to summer potlucks. It features sweet cherries, crunchy celery, nutty aged goat cheese and toasted pecans. If you can find red quinoa,...
Author: Carolyn Malcoun
This delicious pasta salad recipe is made with zucchini, sun-dried tomatoes, arugula and chunk light tuna, which is lower in mercury than white albacore tuna. For the best flavor, combine the pasta salad...
Author: Stacy Fraser
Get all the protein -- 17 grams -- you need without the fat and cholesterol. Loaded with fiber-filled beans, sweet corn, crunchy sweet pepper, smooth avocado, and spicy pico de gallo, this bold salad will...
Author: EatingWell Test Kitchen
This makeover of a Midwestern classic tops layers of lettuce, peas, bell pepper and tomatoes with a creamy, tangy dressing. The salad stays fresh underneath until it's served and gets even better when...
Author: EatingWell Test Kitchen
Crunchy carrot, cucumber and scallions are a colorful addition to this vegetarian egg salad recipe. Pack it with some crunchy crackers and tomatoes for a healthy, light lunch.
Author: EatingWell Test Kitchen
Protein-packed quinoa pairs with creamy avocado in this refreshing grain salad. It's the perfect make-ahead side dish to bring on a picnic or take to a potluck. Or pack it for lunch or enjoy it as a light...
Author: Hilary Meyer
An easy vegetarian recipe for a quick side dish, made with fresh seasonal asparagus and broad beans.
Author: delicious. magazine
This healthy recipe for tuna and bean salad recipe is packed with vibrant colours and flavours.
Author: delicious. magazine
Protein-rich quinoa and chickpeas add staying power to this zesty and healthy salad recipe.
Author: Joyce Hendley, M.S.
This makeover of a Midwestern classic tops layers of lettuce, peas, bell pepper and tomatoes with a creamy, tangy dressing. The salad stays fresh underneath until it's served and gets even better when...
Author: EatingWell Test Kitchen
Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.
Author: EatingWell Test Kitchen
Crushed coriander seeds and lemon zest give this quick salmon recipe praiseworthy flavor that pairs beautifully with a shaved asparagus and poached egg salad. Served with a glass of white wine, this healthy...
Author: Becky Selengut
Called horiatiki, this lettuce-free salad made up of tomatoes, cucumber, bell pepper, onion, olives and feta is one of the most popular Greek dishes. It is traditionally served with bread, not pita.
Author: Carolyn Casner
Packed with all the delicious flavors of fall, this Farro-and-Acorn Squash Salad is impressive enough to serve with as a Thanksgiving side dish. Plus, it keeps well for lunch leftovers the next day.
For a satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber,...
Author: Susan Herr
Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics.
Author: EatingWell Test Kitchen