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Roasted Corn, Black Bean & Mango Salad

 
Roasted-Corn-Black-Bean-and-Mango-Salad

March 7th 2011By Eating Well

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut or chicken. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

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Quinoa & Smoked Tofu Salad

 
Quinoa-and-Smoked-Tofu-Salad

July 11th 2011By Eating Well

This salad is jam-packed with heart-healthy ingredients - whole grains, legumes and plenty of vegetables. We took the tangy fresh flavors of tabbouleh and paired them with smoky tofu and quinoa to create a main-dish salad that's perfect served on a bed of greens.

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Mixed Lettuce Salad with Cucumber Herb Vinaigrette

 
mixed-lettuce-salad-with-cucumber-herb-vinaigrette

March 7th 2011By Eating Well

Oak leaf and baby romaine lettuces are so tender they’re best eaten straight from the garden or at least within a day or two of picking. Mild and delicate, they pair wonderfully with peppery radishes and chopped hard-boiled eggs in this easy salad.

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Mache & Chicken Salad with Honey-Tahini Dressing

 
Mache-and-Chicken-Salad-with-Honey-Tahini-Dressing

March 7th 2011By Eating Well

Tahini is a very healthy and versatile sesame paste. Combined with honey, it gives this chicken salad a new twist. In this salad, mâche is tossed with spring ingredients—new red-skinned potatoes and fresh peas—and a lemony tahini dressing and chicken.

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