Salad/8 recipes

Use the slow-cooker and liquid smoke instead of grilling and wood chips. The result is outstanding, and the pork is packed with flavor.

The quinoa salad can be prepared in advance. Toasted quinoa is cooked with garlic and chopped apricots, tossed with this Moroccan Spiced Lemon Dressing. A delicious yet nutritious salad that can be served as a side or a main course.

A refreshing and delicious salad is also nutritious and healthy!

yellow beans are in season they are tender and mild in flavour. This tasty bean salad is lightly marinated in balsamic vinaigrette with orange pepper, red onion and flavoured with fresh basil.

Your kids don't eat enough veggies. Or they just hate brocoli. Or maybe they love broccoli either way you will want to make this salad. Everyone will love it. Great for BBQ, picnics, potlucks and just everyday side dish or lunch.

Buttermilk vinaigrette and crispy bacon bring this cabbage salad back to life. It's creamy, tasty and flavorful. A delicious way to turn an economical ingredient into a tasty dish.

This quick and easy salad is made with fresh arugula, sliced strawberries, and tossed with olive oil and balsamic vinaigrette, then sprinkled with freshly shaved Parmesan cheese and toasted walnuts right before serving.

This colorful low fat salad can be enjoyed warm or cold.

A quick, easy and tasty dish, and it's a perfect week-day supper.

This purple potato salad is a great side dish. we boiled potatoes with garlic and vinegar, which made potatoes super tasty!

When President-elect Barack Obama made tuna salad with his family on “60 Minutes” last year, he used this recipe, specifying troll-caught albacore.

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This delicious BLT potato salad has all the right flavour and texture. Nobody could resist this tasty salad.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

A lively fresh appetizer perfect for the summer. Mint and oregano brightness the couscous toped with fried tomatoes, almonds and a bit of salty feta.