Salad/4 recipes

Crispy and sweet baked sweet potato wedges are a great snack, and they are both delicious and nutritious. Serve these delicious wedges with sour cream dip.

Chickpea, pinto beans, sweet potato and spinach are slowly cooked in crock pot with cumin, coriander, lemon juice and honey. It's an ideal weekday dinner, just throw everything into your crock pot, and push the start button. By the time you are home after work, your hearty and delicious dinner is served.

Freaking Amazing!!!

Use any your favorite salad dressing to make this potato salad. We love creamy dressing or sweet-sour dressing the best. You can enjoy this delicious salad right after it's made, or let chill in the refrigerator for a couple of hours or overnight.

This feta vinaigrette goes very well with cherry tomatoes, cucumber, and mixed greens. It adds extra creaminess and tastes refreshingly delicious.

Sometimes nothing is better than a delicious stir-fry dish that's both healthy and scrumptious.

A great way to use up day old bread. A savory version of bread pudding with spinach and mushrooms that's cheesy delicious.

Walford Salad recipe

There are several kinds of vegetables, goes well with the feta cheese, and very healthy too!

This is the best shrimp recipe I have ever tasted, I do love the sichuan sauce in this recipe, very flavorful, I will make it again and again.

A hearty crunchy side salad with peas, celery and cashews in a creamy dressing.

This scrumptious dish has pasta shells stuffed with spinach and ricotta and mozzarella cheese.

A delicious way to use up your leftover turkey. Enjoy :)

This potato and spinach frittata was delicious, and it had enough goodness for me to start off my day. You can use sweet potato, and other leafy greens such as kale and Swiss chard to make this frittata.

It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.