Here’s a South American twist on an American favorite! Tender potatoes are tossed in an herby blend of finely chopped parsley, garlic, oregano and cilantro and tossed with chopped red onion, garlic, lemon juice, and red wine vinegar.
Roasted turkey breast, fresh strawberries, Asiago cheese, toasted almonds, and whole-grain farro are served over kale and spring mix and topped with a balsamic vinaigrette dressing.
Quinoa, toasted chickpeas, cucumber, tomatoes, and Kalamata olives tossed in a lemon-tahini dressing and served with hummus and grilled pita.
Fresh diced apples, pears, grapes and pecans tossed with maple cinnamon yogurt.
Toasted couscous tossed with Granny Smith apples, dried cranberries, fresh spinach, and green onion
Cucumber salad is a healthy and vibrant summer go-to! This is a great, light side dish for barbecues, picnics, or potlucks. You can serve immediately or store in the fridge to eat as a snack or side for later.
It’s a salad that looks like guacamole that you eat with chips! Also known as a green goddess salad, it is the ultimate chip dip or healthy side dish.
Quinoa salad with avocado, corn, jalapeno and tomato.
Shown with Southwest Black Bean Cake and Cilantro-Lime Crema*
Chicken, greens, corn, black beans and vegetables tossed with a hearty blend of whole-grain brown rice and quinoa.
Barley, cucumbers, cherry tomatoes and green onions tossed in a lemon-basil vinaigrette.