These garden fresh salads will bring a taste of summer to your table. With colorful ingredients like carrots, peas, corn, peppers, onions, and lettuce, these delicious recipes will complement any vegan meal.
With bright color and bold sparks of citrusy flavor, this fresh side salad will brighten a winter meal.
Thinly sliced zucchini forms the base of this low-carb salad that pairs well with any grilled meat or poultry. Serve when the ubiquitous summer vegetable is at its peak.
For an even faster salad, use already made hummus rather than make it.
Roasting intensifies the flavor of roma tomatoes for this herb-splashed salad. Mushrooms, grapes, and walnuts add fresh blasts of taste and texture.
Wheat berries are nutty and slightly chewy, making them a comforting and nutritious addition to any meal. Can't find them near you? Substitute brown rice or whole wheat couscous.
Mix up this flavorful Middle-Eastern side-dish salad a day ahead.
During peak tomato season, the dressing for this side salad needs just a smidge of sugar. If your tomatoes are a little on the tart side, you might want to add more sugar.
This sweet and savory fruit salad pairs well with grilled pork, chicken or fish.
The pale green wrinkled fruit, chayote (chi-OH-tay), has a shape similar to avocado, firm texture, moist flesh, and tastes like a cross between cucumber and apple. Look for it September through May; prepare and serve it similar to summer squash.
Make this salad ahead so it has time to chill overnight, then quickly finish it off when ready to eat.
Try this good-for-you salad recipe that combines black beans, cabbage, carrots, and mango chutney with wheat berries and Asian spices.
Sweet soybeans, kidney beans, and garbanzo beans combine to make this tasty salad recipe that's perfect for your next potluck.