This salad may be made a day ahead of a special dinner. It keeps well when covered and refrigerated. We like it for a light, low-calorie lunch.
This is a crunchy salad that goes well with spicy dishes. It packs well in lunch boxes, and may be used as an appetizer as well with its refreshing, slightly sweet flavor.
This salad has no added oils or fats other than what is in the yogurt. It has a fresh, crunchy texture and taste.
Fresh green beans paired with baby corn are especially nice when dressed with a lovely vinaigrette. This salad is best chilled.
Use non-genetically modified, organic soybeans for best results. This low-fat, high-protein salad is a great take-along dish for a potluck supper.
This beautiful salad can make a main course luncheon dish or side salad for a vegetarian meal. It is the perfect bring-along Autumn salad!
This waldorf salad has an exotic flare with the starring role of the persimmon. Choose firm persimmons that are just ripe and still have "bite" to them.
This potato salad has a light oil and vinegar dressing that makes it delicious, yet low in fats. It also keeps better on a buffet table than the mayonnaise dressed versions.
Broccoflower is a mild-tasting vegetable that makes a refreshing summer salad. I love a touch of mint on this broccoflower salad. It can be made ahead of time and will keep well for a day or two!
Red cabbages are high in antioxidants and contain more vitamin C per serving than do oranges. Here is a slightly sweet, refreshing salad you can make with red cabbage. It's easy and delicious!