This cool kitchen salad needs only boiling water to cook the couscous.
To maximize flavours, let this salad come to room temperature before serving.
A straight-sided trifle bowl is perfect for showing off the colourful layers of this crunchy salad.
Make the cups and salad in advance but stir the avocado into the salad just before serving. In a pinch, you can use 2 cans (6 oz/170 g each) crabmeat, drained.
Serve with Button Mushroom Salad (see recipe link below).
Marinating the kale helps soften it while adding flavour. Use a vegetable peeler to shave the cheese for this colourful salad.
Quick, easy and really delicious, grilled tofu comes to life in a salad.
It can get boring sending a sandwich every day for lunch so turn to hearty salads, such as this one, for a change. Send along a whole wheat pita pocket and a spoon so your child can scoop this tasty salad into the pita.
At a glance, this may look like an everything-but-the-kitchen-sink salad, but its seasonal ingredients meld beautifully. Soaking the shallots in vinegar pickles them slightly.
