Edamame, grains and cheese ensure this unusual and refreshing salad has a main course level of protein.
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Hearty Grain & Quinoa Salad
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Mexican Party Potato Salad
Canned cream-style corn gives this potato salad a delectable creaminess, without the usual mayo. Perfect for potlucks.
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Baby Kale Salad
If you’re used to strongly-flavoured, too-tough-to-eat-raw, fully-grown kale, our baby kale will be a revelation! Tender and mild, it’s perfect in a salad. Cider vinegar adds a nice bite.
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Spring Salad with Smoked Trout & Pickled Red Onions
As colourful as it is delectable, this smoked trout-topped main course salad has springtime fresh and tender lettuce, asparagus and radishes, along with dilled potatoes – all tossed with our French-inspired vinaigrette with Dijon mustard.
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Fresh & Crispy Kale Salad
If you’ve never tried kale raw in a salad, try it in this fruit-and-nut salad. Balsamic condiment, pine nuts and pecorino give it an Italian feel. The recipe easily doubles for a crowd, perfect for a holiday meal.
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Crunchy Cashew Chicken Salad
With crisp iceberg lettuce, peppery arugula and radicchio, this main course Asian-inspired grilled chicken salad is tossed with a cashew, soy and sesame dressing. An enticing alternative to croutons, we’ve used crunchy dried chow mein noodles and more of our rich, roasted jumbo cashews as toppers.
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Chicken and Avocado Dinner Salad
Maximize your summer evenings with this no-cook family-sized dinner salad, ready in 20 minutes.
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Shaved Asparagus and Spinach Salad
Thin asparagus shavings are tossed with dressing and served raw in this tasty side salad. Make sure your vegetable peeler is sharp for this recipe. A Swiss-style peeler makes this a snap.
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Tuna and 2-Bean Salad
Tuna is a great source of omega-3 polyunsaturated fat, which is good for the health of your heart. This main course salad has a summery feel that you can enjoy year-round.
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Shrimp Russian Salad with Horseradish Dill Cream
This cold main-course shrimp salad gets a kick from horseradish. Cut all the vegetables to about ¼ inch (5 mm) dice, about the same size as the peas. Thaw the shrimp first, if you buy frozen.
