For a pretty presentation, serve the salmon pieces atop the platter of Potato and Spring Vegetable Salad.
Avocados and chickpeas replace the deli ham in this vegetarian chef's salad, but the real treat is our creamy, savoury dressing that goes on top.
Marinating these bite-size fresh mozzarella balls in a lemony marinade gives the flavour time to develop. Serve them with toasted baguette slices.
Revamp any salad with this homemade dressing, ready in a snap! This dressing is best served with pasta, potato or grilled vegetable salads.
They've been cultivated since the 16th century, and these tiny cabbage heads are still going strong. The latest incarnation? Eating them raw in place of kale and romaine in dishes like this take on Caesar salad.
Pump up an everyday tuna sandwich with an antipasto of peppers and olives to give it a whole new taste.
