You won't go hungry with these protein-packed salads, showcasing fresh vegetables and homemade dressings.
This bold dressing—which is also great on chicken, halibut or tilapia—gives tofu a burst of flavour that's enhanced on the grill. For a milder flavour, omit the jalapeño.
See the recipe
Ancho chili powder has a kick, so for sensitive palates, substitute chili powder, which is much milder. Serve with a dollop of sour cream to cool things off.
You'll love the unexpected combination of edamame and blueberries in this peppery arugula salad.
Make this pasta salad for the whole family—the kids will love the mild dressing and round bocconcini cheese, while the adults will appreciate it as a light alternative to a sandwich. Serve with sweet red and yellow pepper strips and some fruit.
Fresh tarragon is an often overlooked herb, but it pairs perfectly with lentils, shrimp and asparagus. This salad is also wonderful cold; just cook and cool the shrimp before tossing with the salad.
This salad is reminiscent of a Waldorf salad, but the addition of lentils moves it into the dinner category. Once the apple is sliced, add it directly to the dressing - the lemon juice will prevent it from turning brown.
We've added sriracha and fish sauce to this salad from our June 1999 issue for more authentic Thai flair. Use freshly squeezed lime juice for the best flavour.
Cost: $4.91 per serving
Grill the ultimate steak by preheating the grill and not overhandling the meat (don't turn and poke it constantly). Letting it rest before slicing gives the juices a chance to redistribute in the meat so the steak will still be juicy when cut.
A bright, citrusy sauce and tender veggies make this salmon and noodle salad a fresh-tasting dinner option. Marmalade or jam with minimal added sugar works best for this dish, so look for a spread sweetened with fruit juice only.?
Cost: $3.81 per serving
Bread, beans and smoked salmon are all naturally high in sodium, so no salt is needed in this tasty dinner salad. Smoked trout would make a great substitution for the salmon in the salad. But if you can't find those, a can of either salmon or tuna would be tasty too.
Skip the usual cold cuts on this dinner salad in favour of ultra-delicious braised pork. The creamy, tangy dressing cuts the richness of the meat and is nice on plain green salads, too. Feel free to add or substitute any vegetables you have in your fridge – a chef's salad is a great way to clean out the crisper.
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