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Please browse through some of our favorite salad recipes featuring a variety of seasonal vegetables and herbs. And feel free to send us your own recipe that we might be able to feature on our site and any comments about the recipes below.


From the Kitchen of Engrid Winslow
Serves 4
This quick and easy take on the classic Caprese salad makes excellent use of the fresh tomatoes from your garden. It’s especially pretty when you use a variety of colored, heirloom, beefsteak tomatoes such as Cherokee Purple, Aunt Ruby’s German Green and Yellow Brandywine.
1 TBL extra virgin olive oil
1 TBL honey
1 TBL white Balsamic vinegar (or you can use cider vinegar)
1 tsp Dijon mustard
4 sliced heirloom tomatoes
4 ounces sliced or crumbled Humboldt Fog or Maytag blue cheese
1 cup torn herbs – just basil or a mix of basil, chives, cilantro and parsley
Flaked sea salt and freshly ground black pepper
Whisk together the honey, vinegar, Dijon and olive oil. Arrange tomatoes on a platter, drizzle with dressing and top with cheese and herbs. Sprinkle with a bit of salt and pepper.

from the kitchen of Engrid Winslow
This is a favorite in our family and is always a hit at a potluck dinner. It keeps well if there happen to be any leftovers.
(Serves 4-6)
2 lbs cherry tomatoes cut in 1/2
4 tsp lemon juice
1/4 cup good quality olive oil
1 garlic clove – minced very fine or put through a garlic press
1 shallot (small to medium), minced fine
1 tsp sugar
12 ozs fresh mozzarella in 1/2: dice or boccatini cut in half
1 lb pasta (penne or fusilli)
1/3 cup basil chopped or Chiffonade
1/2 tsp salt and 1/4 tsp freshly ground pepper (or to taste)
Whisk oil, lemon juice, garlic, shallot, 1/2 tsp salt, 1/4 tsp ground pepper and sugar in a large bowl. Gently toss in the tomatoes and set aside for up to 45 minutes. While tomatoes are marinating, cook pasta and chop mozzarella. Spread the mozzarella on a plate and freeze for about 10 minutes. (See note) After pasta is well-drained, add it to tomatoes and then add the mozzarella. Add basil and adjust seasonings with additional lemon juice, salt, pepper and sugar to taste. Serve warm or at room temperature.
Note: If you are using store-bought mozzarella that comes in a tub and you don’t briefly freeze the mozzarella, it can turn stringy and rubbery.  Avoid this by letting the pasta cool a bit before adding the mozzarella or by using good quality or hand-made mozzarella which will not require freezing.

from The Recipe Critic

 2 cups cooked and shredded chicken (about 3 chicken breasts)
1/2 cup mayonnaise
1 teaspoon freshly chopped cilantro
1 large avocado diced
2 tsp. lime juice
1/2 teaspoon salt
1/2 teaspoon pepper

 Add the above ingredients together. Serve in croissants, pitas,

with tortilla chips, whatever you would like!

By Chef G and Racheles Healthy EatingZucchini.wraps

Salad Filling

 3 medium organic zucchini, shaved thinly lengthways
½ organic carrot, julienned or grated
½ organic red capsicum (peppers), julienned or finely sliced
1 organic lebanese cucumber, julienned or finely sliced
¼ cup organic coriander leaves
¼ cup organic mint leaves, roughly chopped

Cashew Sour Cream
1 cup raw organic cashews, soaked a few hours or overnight
¼ teaspoon sea salt
½ tablespoon organic lemon juice (or cider vinegar)
¼-½ cup filtered water
1 ripe organic Avocado
2 tablespoons organic red onion, finely diced
½ lime, juiced
Dash of Tabasco, to taste
Salt, to taste
Salad filling
In a large bowl, gently toss the salad to combine.
* can add rocket (arugula) leaves to the salad for a peppery bite.

 Cashew Sour Cream
drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.

To Assemble…To make one roll… on a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly. Repeat with remaining ingredients. Cut in half and eat straight away!

By Damn Delicious

 A healthy, hearty broccoli salad loaded with plump grapes and crunchy pecans tossed in a “skinny” Greek yogurt dressing!

8 ounces farfalle pasta
6 slices bacon, diced
1 head broccoli, cut into florets and finely chopped
2 cups seedless red grapes, halved
1/3 cup diced red onion
1/4 cup chopped pecans
For the dressing
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1/3 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste

To make the dressing, whisk together mayonnaise, Greek yogurt, vinegar, sugar, thyme, salt and pepper, to taste, in a small bowl; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine pasta, bacon, broccoli, grapes, red onion, pecans and Greek yogurt dressing.
Serve immediately.

 Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

 Yield 6 servings

by:  Barb Mansinne, Rohnert Park, CA
Time to table:  30 minutes
Serves 4-6
1 lb. asparagus, trimmed and halved
6 cups halved cherry, grape and pear tomatoes in varied colors
1/2 cup crumbled gorgonzola cheese
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
1/4 cup extra-virgin olive oil
2 tsp. lemon juice
2 tsp Dijon mustard
1/2 tsp. each kosher salt and pepper
Boil asparagus in a large pot of salted water for 2 minutes.  Drain and rinse with cold water.  Mix asparagus with remaining ingredients in a large bowl, stiring well to coat evenly with dressing.

By Chef G and Racheles Healthy Eating

1/3 cup chopped fresh cilantro
2/3 cup light or fat free sour cream 1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

 Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

By Chef G and Racheles Healthy Eating

8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

1. Place spinach in a large salad bowl. add remaining salad ingredients.

 2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire).

by Alanna Kellogg @ A Veggie Venture


 Hands-on time: 35 minutes

Time to table: 30 minutes
Makes 4 cups
  • 2 pounds sweet potatoes, peeled and diced small
  • 1 large poblano pepper or green pepper
  • 1 tablespoon olive oil
  • 1 cup corn (see TIPS)
  • 1 tablespoon olive oil
  • 2 tablespoons sherry vinegar (see TIPS)
  • 2 tablespoons honey or agave nectar
  • 1/2 teaspoon adobo sauce from canned chipotle chiles
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon dried thyme
  • 2 tablespoons fresh cilantro or fresh basil, chopped
  • Salt & pepper to taste
  • For garnish, additional cilantro or basil

COOK SWEET POTATOES Cook the sweet potatoes in boiling salted water until barely soft OR steam for about 10 minutes. (See TIPS.)

ROAST PEPPER Move oven rack close to the broiler, set oven on broil. Slice the pepper in half vertically; remove core, membrane and seeds. Flatten halves skin-side up on foil on a baking sheet. Place under broiler til skins blister and blacken. Remove from broiler, fold foil over the pepper to form a tight packet; let rest 5 minutes. Lift off and discard skins; slice flesh into strips.

ROAST CORN In a non-stick skillet, heat 1 tablespoon olive oil on medium high until shimmery. Add the corn and cook, stirring often, until the kernels turn golden brown. (It’s fun! Some kernels just might pop!)

COMBINE Meanwhile, collect remaining ingredients in a large bowl. Stir in the cooked sweet potatoes, roasted pepper and roasted corn. Taste and adjust seasoning if needed.

SERVE & SAVOR To serve, transfer to a serving bowl to serve at room temperature, otherwise refrigerate to serve later but do return to room temperature. Garnish the salad with a sprinkle of chopped cilantro or a leaf of fresh basil.

NUTRITION ESTIMATE Per Half Cup: 162Cal; 4g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 65mg Sodium; 31g Carb; 4g Fiber; 10g Sugar; 3g Protein; Weight Watchers 3 points

Off season, frozen corn works great when skillet-roasted as specified. But when fresh sweet corn is available, grill an extra couple of ears of corn, then slice off the kernels into the salad. (Wondering how to grill sweet corn? Here’s how, see Grilled Sweet Corn with Spiced Lime Butter! Hint: leave the husks on!) Sherry vinegar is a mild, almost-sweet vinegar, my favorite for delicate salad dressings. It can be hard to find and pricey so if need be, substitute with malt vinegar, white wine vinegar or another mild vinegar. Boiling the sweet potatoes works too but when steamed, the sweet potatoes keep their shape slightly better.

By Chef G and Racheles Healthy Eating
Cantaloupe and Cucumber Salad…
Juicy cubed cantaloupe and chewy cucumber ribbons make up the base of this unique five-ingredient salad recipe, while crumbled feta cheese and fresh basil and mint provide flavor boosts. If you like, drizzle the low-calorie, low-carb dish with our balsamic vinaigrette recipe.
1 recipe Balsamic Vinaigrette (recipe below)
1/2 large cantaloupe, cubed (1 1/2 cups)*
1/2 large cucumber, halved lengthwise and sliced* (1 1/2 cups)
3 tablespoons crumbled feta cheese
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh mint
Prepare Balsamic Vinaigrette; set aside.
In a large bowl toss together cantaloupe, cucumber, feta cheese, basil, and mint. Drizzle Balsamic Vinaigrette over the cantaloupe mixture. Toss lightly. Serve immediately.
*Test Kitchen Tip: If desired, use a vegetable peeler to make ribbons of the unpeeled cucumber and cantaloupe.
Balsamic Vinaigrette…
1 tablespoon white balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
In a small bowl whisk together white balsamic vinegar, salt, and black pepper. Whisk in olive oil to combine. Makes about 2 tablespoons

by Chef G and Racheles Healthy Eating
Shredded Kale & Brussel Sprout Salad with Lemon Dressing
Ingredients: Makes 4 to 6 servings
For the dressing:
1 Tablespoon minced shallots
2 Tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons lemon zest
2 teaspoons honey or agave nectar
1/4 cup olive oil
For the salad:
4 cups finely shredded kale (loosely packed)
4 cups finely shredded Brussels sprouts (loosely packed)
1/2 cup sliced almonds, toasted
1/2 cup grated Parmesan cheese
Make the dressing:
In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)
Assemble the salad:
In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.

from Green Valley Kitchen
A delicious salad with quinoa, kale, cranberries and pecans.
Serves: 2 to 4
4 cups baby kale
¾ cup uncooked quinoa – cook quinoa as per the package instructions
1 veggie bouillon cube
4 tbs olive oil
2 tbs white wine vinegar
½ tsp dijon mustard
1 small garlic clove minced or put through a press
8 twists of black pepper from a pepper mill
1 squeeze of honey – about 1 tsp
2 tbs red onion – minced
⅓ cup dried cranberries
⅓ cup chopped pecans
2 ounces of feta – cubed
1 Roughly chop the baby kale and place in a large bowl.
2 Whisk together olive oil, white wine vinegar, dijon mustard, minced garlic, black pepper and honey. Pour half of the dressing over the chopped kale.
3 Cook dry quinoa according to package instructions. Add 1 veggie bouillon cube to the water.
4 Add minced red onion, cranberries, chopped pecans and feta to the kale and toss gently.
5 When the quinoa is done and cooled slightly, add it to the bowl with the kale, red onion, cranberries, pecans and feta.
6 Toss with remaining dressing and serve.


Wondering what to do with your jar of pumpkin pie spice?

For the dressing (makes 8 servings)
1/2 cup Extra Virgin Olive Oil
1/4 cup thick Balsamic Vinegar
1/4 cup plain 1% Kefir
1/4 cup Water
1 teaspoon Agave Nectar
1/4 teaspoon Pumpkin Pie Spice
Optional: Salt and freshly Ground Pepper to taste
For Salad (makes 2 servings)
1 cup Greens
1 cup Romaine Lettuce
2 tablespoons Red Onion, diced
8 Pecan halves
1/4 Gala Apple, cored and thinly diced
2 tablespoons dried tart Cherries
1/4 cup diced English Cucumber
2 tablespoons Gorgonzola Cheese, crumbled
In mason jar place all ingredients for dressing. Top mason jar with lid and shake until combined.
Layer salad individually in two separate bowls. Top each with equal, 1/2 cup servings of each ingredient.
Serve with approximately 2 tablespoons pumpkin dressing!
**NOTE: Nutrition details for 1 salad + 2 tablespoons dressing
Nutrition Information
Serves: 2 | Serving Size: 1 salad + 2 tablespoons dressing
Per serving: Calories: 272; Total Fat: 21g; Saturated Fat: 4g; Monounsaturated Fat: 13g; Cholesterol: 7mg; Sodium: 143mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 12g; Protein 5g

A healthy, refreshing, light salad that you can put together in less than 10 minutes. It will fill you up, and it tastes great too!
By Farm On Plate
Cook time: 10 Mins
1 Avocado peeled & thinly sliced
2 Mandarin oranges peeled & cut sideways
Handful of arugula, basil & mint leaves
Goat cheese
pomegranate seeds
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp honey
1/4 tsp salt & pepper
Put arugula, basil and mint leaves in a big bowl with avocado and mandarin oranges.
Put lemon juice, extra virgin olive oil, honey, salt and pepper in a tight lid bottle and shake it well to mix them all together. Drizzle it over your salad, mix it well. Garnish with goat cheese and pomegranate seeds. Enjoy!

by The Muffin MythCitrusQuinoaSalad
Tangy grapefruit and blood oranges are paired with peppery arugula, tiny pearls of quinoa, creamy avocado, and crunchy walnuts for an easy, healthy, and delicious breakfast salad.
prep time 15 mins
total time 15 mins
Serves 2 as a main, 4 as a side.
1 cup cooked and cooled quinoa (from ½ cup uncooked)
2 medium blood oranges
1 red grapefruit
1 avocado
50g (about 2 cups) arugula, washed and dried
¼ cup chopped walnuts
¼ cup torn mint leaves
Start by cooking the quinoa if it hasn’t been cooked already. Place ½ cup quinoa in a small pot with ¾ cup cold water and a pinch of salt. Bring to the boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff the quinoa with a fork and spread it out on a plate to cool quickly if necessary.
Using a sharp knife, slice the ends from the citrus fruit, then slice down the sides to completely remove the peel and any pith.
Segment the citrus over a large bowl to catch the juices (this will become the dressing) and drop the segments into the same bowl.
Add the quinoa to the bowl – it will soak up a bit of the liquid – then add the arugula and toss well.
Chop the avocado into bite-sized chunks and toss with the citrusy salad.
Spread the salad onto a plate or serving platter, and scatter with walnuts and mint leaves.
Serve immediately.

By Cooking Light
It’s a delicious and healthy main meal combining lean protein and fresh veggies.
5 teaspoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
2 (6-ounce) top sirloin steaks
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon honey
1 1/2 cups cooked quinoa (certified gluten-free if necessary)
1 cup unsalted black beans, rinsed and drained
3/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1 1/2 cups baby spinach leaves
1 ounce crumbled feta cheese (about 1/4 cup)
1/2 cup ripe peeled avocado, sliced
Combine 1 teaspoon oil, 1/4 teaspoon salt, chipotle chile powder, and black pepper; rub evenly over steaks.
Heat a grill pan over medium-high heat. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steaks diagonally across the grain into thin slices.
To make dressing, combine remaining 4 teaspoons oil, remaining 1/4 teaspoon salt, juice, red wine vinegar, adobo sauce, cumin and honey in a large bowl, stirring with a whisk.
Combine quinoa, beans, bell pepper, cilantro, green onions, and spinach in another bowl. Then, drizzle dressing and toss to coat. Sprinkle with feta.
Divide quinoa mixture evenly among 4 shallow bowls; top evenly with steak and avocado.
GROW. ENJOY. SHARE…the beauty & the bounty!
Nutrition Information
Serves: 4 | Serving Size: 1 1/2 cups
Per serving: Calories: 357; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 53mg; Sodium: 329mg; Carbohydrate: 29g; Dietary Fiber: 8g; Sugar: 2g; Protein: 28g
Nutrition Bonus: Potassium: 534mg; Iron: 23%; Vitamin A: 32%; Vitamin C: 684%; Calcium: 6%

Vegetable Quinoa Salad
From the Kitchen of Engrid Winslow
Serves: 4-6 as a side dish
This is a versatile side dish that is vegan (when made with vegetable broth) and adaptable to any season. This version uses peas and carrots but you can substitute or add any additional vegetable such as peppers, tomatoes, onions, cucumbers, summer or winter squash, cauliflower, celery, beans or any other vegetable that is in season. In the winter it is delicious with roasted beets and butternut squash.
1 cup quinoa
1 ¾ cup vegetable or chicken broth
3 T chopped flat leaf parsley
¼ c finely chopped green onions
Juice from one or two lemons
½ cup olive oil
1 tsp. ground cumin
Salt and pepper to taste
½ cup shelled peas or sliced snap peas
½ cup diced carrots
Cover the quinoa with water and soak for 15 minutes. Drain and rinse under running water for 1-2 minutes. Put the soaked quinoa and broth into a saucepan, cover and bring to a boil. Reduce the heat and simmer for 15 minutes.  Fluff with a fork and add the rest of the ingredients. Let stand for 20 minutes to allow the flavors to blend.