Southwest black bean cake on mixed greens with cilantro-lime crema
Quinoa salad with avocado, corn, jalapeno and tomato.
Shown with Southwest Black Bean Cake and Cilantro-Lime Crema*
Avocado, grapes, crisp apples, peanuts and whole-grain quinoa tossed with mixed greens and a blueberry-balsamic vinaigrette.
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.
Not everyone is a fan of the cabbage-only slaw, and that’s A-OK. This recipe goes beyond the usual green and purple stuff and makes some room for cabbage’s crispy (and crazy popular) cousin, kale. You’ve likely heard it called a superfood and all for good reason. Kale has a phenomenal nutrition profile with one cup providing 684% of the FDA Daily Value (DV) for vitamin K, 134% of the DV of vitamin C, and 206% of the DV of vitamin A, in addition to many other vitamins and nutrients. In this Tangy Kale Slaw, we combine kale with red cabbage, carrots and green onions tossed in a honey-lime vinaigrette for a flavorful finish with just the right amount of zing.
Red vinaigrette with honey, lime juice, chipotle pepper in adobo, green onion and cilantro