A wholesome, healthy and filling chef's salad can be the perfect supper, especially when served with a hearty whole-grain bread.
Vibrant vegetables and the healthful combination of grains and legumes make this packable salad a complete source of protein for vegetarians.
With peak-of-the-season tomatoes and peaches, snap peas and fresh herbs, this salad tastes like summer in a bowl.
This salad is colourful and quick to throw together. Any leftovers are great for school lunches the next day.
This simple salad uses escarole or curly endive, both sturdy greens with nice slightly bitter flavour. If unavailable, use Romaine lettuce.
Forgo mayo with this lightened-up potato salad. Boiling the potatoes whole and cutting them after cooking allows them to better hold their shape.
The flavours of an Italian antipasto platter — cheese, marinated artichokes and crisp vegetables — combine in this predinner salad. Serve in individual lettuce or radicchio cups. Use leftover artichokes in a pasta dish or dip.
If you can't find wide rice stick noodles for this Thai-inspired salad, use fettuccine and increase the cooking by a minute or two.
This fresh steak salad is bursting with the bright flavours of ginger and miso. Garnish with extra cilantro for a citrusy, herbal hit of flavour.
Crunchy cashews meets sweet melon in this meal-sized chicken salad.
