Salad/31 recipes

Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.

Here is this New England yankee's version of a Southern classic. The cornmeal and panko crumb crust is what sets this recipe apart from others.

A delicious treat with hearty soups and meal in one salads. 1 slice= 90 Calories 17g Carbs. 3g Fiber 4g Protein

Kimchi is so common in Korean, from breakfast to dinner, and it's not only because it tastes so good, and it goes very well with almost anything, also it is quite healthy, and it is good for you. Try this recipe to make your own fresh kimchi, you can adjust the hot and salt level, which you can't do with store-bought one!

Several kinds of cheeses are topped on the dough that has been brushed with garlic olive oil. After baking in the oven, topped with fresh arugula and olive oil. Enjoy this refreshing white pizza with arugula!

Sweet roasted beets along with tender greens, goat cheese for balance and honey roasted walnuts for some earthy crunch. The combination of the flavours = YUM

Black beans and fresh veggies make a delicious, refreshing yet whole some salad. Serve it as a side dish or a simply delicious main dish with some good quality bread.

Zucchini bread with a wholesome twist: toasted wheat germ for nutty fiber, a hint of maple, and a crunchy sesame-seed top. A moist quick bread that puts garden zucchini to good use.

Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.

Chinese Chicken Cabbage Salad with Toasted Almonds recipe

I make this chicken and roast beef muffulettas very often. Last year for super bowl, they were even not enough. My friends kept asking me for more of these sandwiches...

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.

Spinach pasta soup with orzo, tomato paste, and chicken broth, ready in 30 minutes. A light, low-sodium soup loaded with fresh greens and tiny pasta in a savory tomato broth.

Bold herring salad, marinated herring tossed with apple, Spanish onion, potato, and beets in a creamy dill dressing. A sweet-tart, savory Northern European salad with a rosy hue, served chilled.