Avocado and zucchini noodles (zoodles) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.
Strawberries, blueberries, feta, kale, onion, tossed in tangy lemon dressing
Minced cauliflower replaces bulgur in this traditional Middle Eastern salad with fresh tomato, parsley, scallions and lemon.
A twist on a classic Mexican street treat, roasted corn, radishes and cheese get mixed with greens and topped with avocado and crunchy tortilla straws. It gets drizzled with a Chipotle Vinaigrette.
Chicken, roasted beets, bulgur, chickpeas, crumbled feta, and romaine with sherry vinaigrette.
Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.
Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix with ginger turmeric vinaigrette.
All hail your new Caesar! One of our go-to grains, farro, adds a nutty flavor to a dish filled with texture upon texture—from roasted asparagus and mushrooms to kalamata olives and more.
Tangy and refreshing ginger dressing coats buckwheat noodles and pairs with grilled marinated tofu for a perfectly balanced plant forward meal.