May 9^th 2011By Matkonation

This is just like the well known cucumber and dill salad but the zucchini version. Since the zucchini is not cooked in this recipe, use only very fresh zucchini.

June 30^th 2011By Tamar Genger MA, RD

This salad satisfies meat eaters and is surprisingly filling. Try it with any variety of lettuce.

May 21^st 2011By Eating Well

Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics.

April 30^th 2011By Jamie Geller

This quick salad is super healthy and is filling enough to be a complete meal or served along side other dishes for a large party. Tofu soaks up the delicious flavors of tomato and green onion and is garnished with a slightly salty sprinkle of feta cheese.

July 4^th 2011By joyofkosher

September 9^th 2012By Rebecca Naumberg

Summer is the season for cool, crisp salads- hearty enough to satisfy, light enough to refresh. Tropically inspired, this salad just seems to fit the bill.

July 20^th 2011By Jamie Geller

August 15^th 2011By Jamie Geller

July 10^th 2011By Marnie Levy

This is a great dish to make for company because the recipe makes a large pasta salad. It’s best to sauté the vegetables first and boil the pasta afterwards to immediately combine the drained orzo with the pepper mixture.

July 11^th 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.

July 17^th 2012By Jamie Geller

June 18^th 2011By Jamie Geller

July 11^th 2011By joyofkosher

July 3^rd 2011By joyofkosher

June 12^th 2011By joyofkosher

May 3^rd 2011By Eating Well

Colorful and refreshing, this salad can be made with carrots and dill leftover from making chicken soup. Try some this Shabbat. Carrots are great keepers, so this makes a handy, refreshing salad when you haven't had time to shop for fresh greens. It brightens up a tuna sandwich too.

May 19^th 2011By Jamie Geller

March 7^th 2011By Eating Well

Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.

April 28^th 2011By Eating Well

Since the asparagus goes into the mix raw, you'll want to look for the freshest, most tender spears you can find and slice them into very thin rounds.

May 19^th 2011By Jamie Geller