Give your barbecue a break and try one of our satisfying main-course salads.
Canned beans are a must to have on hand for satisfying salads. For a vegetarian meal, serve with grilled portobello mushrooms and bread such as corn bread or whole wheat rolls.
See the recipe
Available in some supermarkets, sherry vinegar adds a mellow yet assertive note to the dressing. Red or white wine vinegar is a good substitute.
Wheat berries (soft wheat kernels) give a nutty chewiness to this version of a popular takeout salad. Look for them in health and bulk food stores as well as in the grains or organic/special diet section of the supermarket. You can use barley instead, but cook it for only 20 minutes.
This cool kitchen salad needs only boiling water to cook the couscous.
This is not your usual pasta, potato or grain salad but rather one that features the mellow flavours of roasted cauliflower. Anchovies, capers, olives and raisins add a touch of sun-drenched Sicily.
Give your barbecue a break with this crunchy toasty main-course salad from our July 2004 issue "Summer-Supper Salads" collection of nine cool recipes.
Orzo, a small rice-shaped pasta, gives a pleasant texture to totable salads. Other small pastas, such as tubetti or farfallini, are just as delicious, as are slightly larger shells or penne. Cooking the mushrooms and onions in the dressing infuses them with flavour.
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