Salad recipes

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

A quick and easy chicken-pasta salad not only tastes delicious, but it also has lots of nutrients that are good for you. Great for a busy week day dinner.

At a recent party everyone gobbled up this satisfying pasta salad loaded with marinated artichokes, sun-dried tomatoes, roasted pepper and tortellini. Literally packed with flavor.

Quick, easy and refreshing. This delicious salad can also be served as a main course.

A protein-packed black bean and quinoa salad with corn, peppers, and jalapeno in a zesty lime-cumin dressing. Vegan, high-fiber, and make-ahead, with fluffy quinoa that never turns mushy.

A chicken breast and potato salad with spinach, dressed with a creamy and tangy tarragon-mustard dressing.

Delicious and loaded with flavor. Quinoa is so versatile to cook. Smoked tofu you can find in Asian grocery store, which does add some smoky flavour and meaty texture. Definitely a keeper!

This Cajun blackened chicken caesar salad was absolutely delicious. The chicken was super moist and packed with flavor. We used lettuce for the salad, and it was tasty and refreshing, perfectly balanced with chicken. Serve it with a few slices of bread, or some croutons to make a complete meal.

Buckwheat noodles with Asian flavors. Nutty sesame oil coats the noodles spiked with crunchy veggies topped with an Asian inspired dressing. This combination tastes better cold than hot making it a perfect make-ahead dish that's ready when you are. Adding crispy coated tofu and it's a main-dish meal with punch.

Soy sauce, sichuan hot chili oil, sesame oil, rice vinegar... These tangy Chinese seasonings make this quinoa and edamame salad taste absolutely flavorful, and it's a delicious salad that can be served as a side dish or a main dish; warm, at room temperature or chilled.

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.

The eggplant was seasoned with curry and chili powder, after roasting in the oven, it was full of flavor. I had lots of tomatoes, so I made a fresh salsa, also added some homemade chili sauce. The result was outstanding! Slightly spicy, mango added some fresh sweetness. Definitely a keeper!

Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

A wide variety of fresh vegetables and quinoa are tossed with a salty and sweet miso orange dressing. Serve it as a refreshingly nutritious side dish or a vegetarian/vegan main course.

Rice vermicelli tangles with crisp cucumber, bok choy, and matchstick carrots in a creamy peanut butter sauce spiked with chili garlic paste, ginger, and fresh cilantro for a make-ahead Asian noodle salad.