Salad recipes

Hearty potato salad with steamed red potatoes, hard-boiled eggs, black olives, and red onion rings in a creamy yogurt-dill dressing with Dijon mustard and lemon. Diabetic-friendly and satisfying enough for a main dish.

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

Pita Stuffed with Eggplant Salad & Feta Cheese recipe

Honey-mustard mayo salad dressing with lemon juice, half-and-half, and fresh parsley. Versatile creamy dressing for green salads with endless mix-in possibilities.

Tabouli salad with bulgur wheat, juicy tomatoes, fresh parsley, lemon, and olive oil. The classic Middle Eastern parsley salad served at room temperature with optional black olives and mint.

Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

No-cook summer couscous salad with fresh and sun-dried tomatoes, black olives, mint, coriander, parsley, and garlic in olive oil. A light, herby Mediterranean side dish.

Cold pasta shell salad with chunky tuna, red kidney beans, olives, red onion, and red wine vinaigrette finished with grated Asiago. Protein-packed make-ahead lunch or potluck side.

Retro molded tuna salad with black olives, hard-boiled eggs, toasted almonds, and a creamy lemon-spiked mayo-sour cream dressing set with gelatin. A stunning cold lunch or party centerpiece.