Summer is the perfect time to make a delicious salad for dinner.
But, if the recipe includes cooked seafood or meat, its less.
If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.
Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.
Served with whole-wheat pita and prepared hummus, it makes a filling, yet healthy lunch.
The coleslaw-bean mixture can also be used as a delicious taco topping.
Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
Summer Shrimp Salad
Use an array of colorful tomatoes to make this healthy shrimp salad pop.
Lump crabmeat is a good substitute.
Served with a glass of white wine, this healthy recipe makes the ultimate lunch or light dinner.
Vegetarian Taco Salad
Nobody will miss the meat in this colorful, zesty vegetarian taco salad.
The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime.
Recipe by Nancy Baggett forEatingWell.
We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart.
Using just a small amount of flavorful Parmigiano-Reggiano shaves calories and sodium too.
Served over baby spinach, this is the perfect easy and light lunch or dinner salad.
If it’s possible for you to’t find frozen artichoke hearts, sub in drained canned artichoke hearts.
you’re able to also double the recipe and bring it to your next potluck.
Store-bought Thai sweet chili sauce and umami-packed white miso build fast flavor in this easy summer salad.
Creamy herbed goat cheese completes this healthy salad that’s perfect for lunch or dinner.
Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special.
Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.
It makes a great dip or stir-fry sauce.
Farro Salad with Grilled Chicken
Enjoy the flavors of the season with this summer farro salad.
If your celery doesn’t have any leaves on it, substitute fresh parsley instead.
For a twist, try stuffing the salad into the pitas rather than crisping them in Step 3.
We love the unique combination of blueberries, edamame and goat cheese.
Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
Abbey Littlejohn
Greg DuPree
Victor Protasio
Carolyn A. Hodges, R.D.
