Kasha, Walnut & Apple Salad with Fresh Mint
This flavourful whole-grain salad is as nice to look at as it is to eat. Ideally, make this salad a day or two in advance of serving to allow the flavours to blend. If you don’t have seasoned rice vinegar, apple cider vinegar makes for a tasty…
Barley Salad
If you don't have a bottle of wine open, you can easily substitute the same amount of orange juice for an infusion of citrus and vitamin C.
Pomegranate and Blueberry Fruit Salad with Fresh Ginger
This simple but colourful salad combines some of my favourite fruits - fresh blueberries and mangoes - with shiny pomegranate seeds.
Cabbage and Carrot Coleslaw
This colourful slaw delivers plenty of cruciferous phytochemicals that guard against cancer, heart disease and stroke. And you can make it anytime - cabbage is available year-round and is one of the least expensive vegetables.
Mixed Berry Salad with Candied Lemon Zest
The key to this dish is letting it sit for a couple of hours to allow the sweet juice from the strawberries blend flavours with the balsamic vinegar.
Cabbage and Carrot Coleslaw
Studies show that eating plenty of cruciferous vegetables, including cabbage, can help protect against breast, lung, prostate, bladder and pancreatic cancers, as well as heart disease and stroke.
Caribbean Sweet Potato-and-Black Bean Salad
Steam sweet potato, covered, 5 minutes or until tender, and cool. Combine chutney and next 6 ingredients (chutney through garlic) in a large bowl; stir well with a whisk. Add sweet potato, 1/4 cup onions, and beans; stir well to coat. Place 1 cup spinach…
Prosciutto and Melon Salad with Cantaloupe Vinaigrette
Combine first 5 ingredients in a food processor; process until smooth. Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon…
Roasted Beet, Avocado, and Watercress Salad
Preheat oven to 375°. Remove root and 1 inch stem on beets; scrub with a brush. Cut beets in half; place beets in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake at 375° for 1 hour or until tender. Cool; rub off skins. Cut beets…
Butternut Squash and Kale Salad
Put kale and 1/2 cup vegetable broth in a large pot and place over medium heat. Cook, covered, stirring frequently, until kale is wilted, about 3 minutes. Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not…