Salad recipes

Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

Kansas City steak and spinach salad with soy-garlic marinated beef, fresh mushrooms, and orange sections tossed in a red wine vinegar-oregano dressing. Hearty and fresh.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Tomatoes are packed with lycopene, an antioxidant that helps prevent heart disease and cancer. They are a good source of vitamin C as well as vitamin E to help protect the body from oxidative damage. Cucumbers provide anti-inflammatory and anti-cancer benefits. Capsicum is a great source of beta-carotene which is an antioxidant and precursor to vitamin A, helping to promote vision and support reproduction, growth as well as a healthy immune system. Olives are antioxidant powerhouses and contain anti-inflammatory compounds, known for their role in preventing coronary artery disease.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.

This mediterranean style burger definitely will express everyone, grilled mushrooms with mediterranean salad on top and grilled sour dough bread slices.

Beets always have fresh and good colour, this salad, there are beets, beans, all are fresh vegetables, easy to make, taste so good.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Mediterranean portobello burgers pile grilled mushroom caps, feta, Kalamata olives, roasted red peppers, and greens onto crusty sourdough. A meatless vegetarian grill dinner ready in under 30 minutes.