Salad Recipes

Grilled potatoes tossed with freshly-made parsley pesto, an easy recipe that tastes delicious. Clean, fresh and vibrant flavors perk up plain grilled potatoes. A great side dish perfect for a summer BBQ.

Layers of textures and flavors in this salad. Crunchy and fresh bell peppers, sweet edamade, salty olives, feta and nutty pine nuts together make this salad amazingly tasty.

Mediterranean broccoli and cauliflower salad tosses quickly steamed florets with a lemon-oregano dressing, Kalamata olives, and chopped sun-dried tomatoes. A bright, make-ahead side that holds in the fridge for days.

Simple dish made with fresh corn, tomatoes and brown rice, and well seasoned with dried herbs, fresh cilantro and salsa!

A light and healthy version of a creamy ranch salad dressing.

This delicious and refreshing pasta salad is easy to put together, and it's best served after being chilled, perfect on a hot summer day!

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Marinated mushroom salad with vinegar-poached mushrooms, blanched carrots, celery, and bell peppers dressed in oregano olive oil. A make-ahead antipasto-style cold salad.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Mexican beef salad with seared round steak strips, hominy, olives, and Monterey Jack over lettuce and tomato in a cumin-oregano vinaigrette. A Tex-Mex taco-salad alternative.

Tomato, artichoke, and feta salad tosses marinated red onion and feta with canned artichoke hearts and ripe tomatoes in a red wine and herb vinaigrette. Classic Mediterranean summer side.

Fresh Italian antipasto salad with marinated mushrooms and artichokes over crisp vegetables drizzled with balsamic herb dressing for a light, impressive no-cook meal.

A tangy kidney bean salad dressed in spiced non-fat yogurt with chili powder, cumin, and oregano. No cooking required. Serve over lettuce with cornbread for an easy Mexican-inspired lunch.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Crispy marinated tempeh tossed with al dente pasta, bell peppers, celery, and red onion in a tangy oregano-garlic vinaigrette. A colorful, protein-rich vegan pasta salad that works as a main or a hearty side.