Salad recipes

Enjoy a delicious and refreshing salad that can be served with any of your favorite main dishes.

A lovely rich tasting lentil salad. High in protein, fiber and low in saturated fats.

Earthy-sweet beets, peppery arugula and creamy goat cheese are tossed with a red wine vinaigrette. Quick, easy and tasty!

The balsamic-honey glaze gives the earthy beets a nicely caramelized flavor that goes very well with peppery arugula and creamy goat cheese. The toasted walnuts adds the nutty flavor and crunchy texture, which is well paired with the dried cranberries or cherries. A delicious combination and refreshing salad.

Asian Style Grilled Scallops with Somen Noodle Salad and Cilantro Vinaigrette

Fresh pineapple fruit salad served in hollowed-out pineapple shells with a Grand Marnier lemon syrup. A stunning presentation with seasonal fruit, sliced apples, and fresh cream.

A best starter before your main food especially for the people who really wish to reduce their size.Includes all the vitamins good for the health.

Fall salad: crisp bitter greens with sweet sliced pears, toasted walnuts, and crumbled Gorgonzola in a walnut-oil vinaigrette. An elegant autumn salad balancing sweet, bitter, and savory.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

A tropical fruit salad of papaya, kiwi, starfruit, and strawberries tossed in a spicy jalapeno-lime-cilantro dressing. Sweet, tangy heat in every bite.

Morning fruit salad with cantaloupe, kiwi, strawberries, and raspberries, tossed with fresh mint and orange juice. Light, vibrant, no-cook breakfast or brunch side ready in 20 minutes.

Pear and parsnip salad with blanched parsnips, fanned fresh pear slices, green onions, and a light honey yogurt dressing. A low-fat, elegant side for fall and winter.

Orange jicama salad over butter lettuce with red onion, fresh cilantro, and a bright orange juice and white wine vinegar dressing. A crisp, no-cook Mexican side that comes together in 25 minutes.

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.

Moroccan eggplant salad with fried eggplant, garlic, cumin, and red pepper dressed in olive oil and lemon juice. A warm-spiced appetizer served at room temperature.