5 SALAD recipes
Lentil salad with cooked green and red lentils, green beans, celery, parsley, and a tangy mustard-Italian dressing. A high-fiber, high-protein vegetarian salad ready in 15 minutes.
Tuscan tuna salad with kidney beans, olives, tomatoes, and a zesty picante-Italian dressing served over fresh spinach. A no-cook, protein-packed lunch ready in 20 minutes flat.
Cheddar black bean and rice salad with tomato, lime juice, and Italian dressing. A high-fiber vegetarian make-ahead lunch served over lettuce. Easy meal-prep that holds up in the fridge.
Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.
Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.