Salad Dressing: Add all of the ingredients together in a small mixing bowl and whisk until emulsified. Make sure all of the miso paste is dissolved in the dressing. Set aside. Salad Assembly for an individual 1 quart Mason jar: Pour 4 tablespoons of…
Mix together cooked sorghum, avocado, tomatoes, corn, onions, and cilantro in a medium bowl. In a small bowl, whisk together lemon, olive oil, garlic, jalapeno, paprika, and salt (optional). Pour dressing over sorghum mixture and toss gently to…
Rinse and drain the sorghum. Bring the water to boil in a medium saucepan, then add the sorghum. Cover, reduce heat and simmer for 45 minutes or until tender. Cool sorghum to room temperature, fluffing with a fork occasionally. Meanwhile, make the…
Dried figs, red onion, and roasted walnut pieces give this salad plenty of flavour and texture. The walnuts make this salad a great source of alpha-linolenic acid (ALA) while the figs boost its magnesium content.
Here protein- and folate-packed lentils are combined with orange segments, orange bell pepper and cilantro for a tasty, nutrient-rich salad.
The sesame oil and rice vinegar in this recipe turn regular coleslaw into a flavourful, Asian-inspired salad. I suggest making it a day in advance to let the cabbage marinate and soften in the dressing.
This simple, flavourful salad is bursting with antioxidants. Use mangos that are slightly firm so they hold their shape when you mix the salad. This recipe also makes a delicious salsa that pairs well with grilled fish and chicken.
Black beans and avocados team up to add fibre, folate, potassium and heart-healthy monounsaturated fat to this tasty salad. You can make this salad a meal by adding cooked quinoa and corn niblets.
Black beans, yellow corn, sweet red pepper and green coriander make this a colourful and delicious salad. For a more substantial salad, add diced feta cheese. If coriander isn't available, use fresh parsley or basil.
This simple entree salad is big on taste and packed with nutrients. I recommend dressing the salad just prior to serving to prevent it from becoming soggy. This salad also works well with halved cherry tomatoes in place of red pepper.