Showing Results 1-10 (174 Total)

Three Bean Salad with Cilantro Lime Dressing

The cilantro (a favourite herb of mine) and lime juice make this fibre-rich bean salad taste delicious! I often add corn too. Serve it as a side dish with dinner or enjoy it for a plant-based lunch during the week.

Chicken Caesar Salad with Whole Wheat Croutons

This lighter version of Caesar Salad (345 calories per serving!) uses low-fat yogurt and skips the raw egg yolks. If you don’t have anchovy fillets, substitute 1 tsp (5 ml) anchovy paste instead.

Pomegranate Garden Salad

Pomegranate seeds add a little crunch and antioxidants called polyphenols. Thanks to the flax oil in the dressing, this tasty salad is an excellent source of alpha linolenic acid, an omega-3 fat.

Oven Roasted Brussels Sprouts

If your family turns up their noses at Brussels sprouts, win them over with this recipe. Roasting the sprouts mellows their earthy flavour - they taste like a different vegetable! Season with lemon zest and everything bagel seasoning if you like.

Mango Cashew Salad

This simple, flavourful salad is bursting with antioxidants. Use mangos that are slightly firm so they hold their shape when you mix the salad. You can also serve this salad as a salsa paired with grilled fish or chicken.

Quinoa Tabbouleh

Tabbouleh is a Middle Eastern salad traditionally made with bulgur, a cracked wheat. I've changed things up and substituted quinoa, a whole grain that's higher in protein.