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Barley Lime Fiesta Salad
I got a barley salad at ShopRite and loved it so much that I had to make it. This easy recipe is what I came up with. I enjoyed this alongside my smoked chicken and bacon sandwich with avocado spread; it was the perfect complement! All the ingredients for the vinaigrette are by eye and to taste.
Caprese Salad with Grilled Flank Steak
This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in large portions as a main course or in smaller portions as an appetizer salad.
Whole Wheat Rotini Pasta Salad
This light, whole-wheat rotini pasta salad recipe with carrots, asparagus, tomatoes, and green onions is fabulous. It gets better the longer it marinates, so don't be afraid to prepare it ahead of time and stick it in the refrigerator for a few hours.
Quinoa, Butternut Squash, and Kale Salad
This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.
Greek Flank Steak and Veggie Salad
Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the Greek flank steak, creating a crunchy, juicy salad that just begs to be topped with feta.
Fab Summer Blackened Chicken Salad
This is perfect for summer. You can even buy cooked chicken if it's too hot to cook your own. This makes two large dinner portions.
Hiyashi Chuka Noodles
Hiyashi chuka noodles are a common Japanese cold salad that's always great to eat when the weather is hot.
Fall Salad with Cranberry Vinaigrette
This beautiful salad has a fresh cranberry dressing. It's a great way to start Thanksgiving dinner that is both festive and delicious.
Black Bean Quinoa Salad
This quinoa salad with black beans, cilantro, and cucumber is ready in 30 minutes.
Quinoa, Asparagus, and Feta Salad
A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.
Jicama and Pineapple Salad in a Cilantro Vinaigrette
Sweet and tangy work well together in this palate-pleasing salad.
Taco Salad with Lime Vinegar Dressing
This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!
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