Salads, Sandwiches & Wraps

Featured Recipe

Jicama and Orange Salad with Ginger Dressing

Jicama (pronounced "heek-a-ma") is a round vegetable with a beige skin and crisp white flesh that tastes like a cross between an apple and a pear. It's a staple in Central American cuisine and is usually eaten raw. It's very low in calories. This is a visually beautiful salad.

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Apricot Quinoa Salad

Quinoa, pronounced keen-wah, is one of the most nutritious grains you can eat. It's a complete protein and high in calcium and iron. You can now find it in most supermarkets or bulk food stores. I... Read More

Spinach Salad with Cinnamon Almonds, Strawberries and Goat Cheese

This salad is perfect for entertaining with all its vibrant colors, flavors and textures. The combination of spinach, spiced nuts, strawberries and goat cheese gives it loads of character.

Fresh Corn Salad

This is the salad to make when corn is at its ripest. I always look for small white and yellow kernels on cobs that have been picked that day if possible.

Green Mango Salad

Thai menus always feature this sweet and savory salad. The key is finding an unripe mango, one that's still firm.

Tomato Salad with Bocconcini Cheese and Olives

A favorite salad often served in Italian restaurants. I usually find that there's too much cheese for this salad.

Spinach salad with caramelized pears

The baby spinach variety has a sweet and tender texture that goes well in any salad. The caramelized pears highlight this salad and go well with the goat cheese, dried cranberries and orange dressing.

Warm spinach salad with asiago cheese and oyster mushrooms

This salad has to be served warm so the cheese softens over the warmed mushrooms. Use any variety of mushroom you like.

Coleslaw with Sautéed Pears and Cranberries

Forget the old-fashioned, heavy mayonnaise coleslaws. This lighter version, using caramelized pears and lemony light mayonnaise, is perfect as a side salad or an accompaniment.

Edamame and Black Bean Salad with Tahini Dressing

Both shelled edamame and those left in the pod are now available in most supermarkets in the frozen vegetable section.

Mediterranean bean, olive and artichoke salad

This can be a filling, stand-alone salad. The beans, artichokes, cheese, and lemon olive oil dressing are perfectly matched. Use any variety of beans or cheese you prefer.