Serve with Orzo — Greek Salad — Steamed Carrots.
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.
The fresh flavours of tropical fruits mingle happily with more typical salad ingredients to add Asian flair to this summery salad.
Crispy bits of pancetta take this herb-packed salad a notch over the top. To ensure that the dressing clings, pat the cooked edamame and peas dry before tossing with the other ingredients. If you like, top with grilled chicken or fish for a more filling meal.
An old fashioned standby that preceded mayonnaise in popularity, this dressing can also be used for tuna, egg, potato and chicken salads.
Try the blueberry-flavoured vinaigrette for this assertive salad.
Grilling lettuce might seem unusual, but tossing hardy radicchio and romaine wedges on the barbecue imparts a rich, smoky flavour and mellows bitterness. Swapping in pork chops for the typical bacon bits transforms this classic salad into a robust main course.
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.
Serve this filling vegetarian salad with a loaf of crusty bread.
This gorgeous, delicate salad contains many springtime elements. If using watercress, don't use the hydroponic variety because it is too delicate.
