This is one of our favorite salads to make at home, and we consider it a meal in itself.
Just like fresh salmon, canned salmon is loaded with omega-rich fats, which are linked to heart and brain health (plus it has even more calcium than fresh salmon!), which is why I try to make a salmon-centered recipe at least once a week for my family.
Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves.
This salad is best served when the chickpeas are slightly warm or at room temperature.
This is the fresh relief every Thanksgiving menu needs. Greens, both tart and mild, with a few craisins and the simplest and most classic of dressings — solely good tasting oil and vinegar with some salt and pepper. Let all the other dishes on the table cry "Taste all my flavors!" This salad stands serene and elegant in its simplicity.
Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.
Although in Italy the seeds from these sunflowers are usually pressed for their oil, it seemed logical to us to pair them with farro, a nutritious hearty grain seen throughout that country.
A simple and elegant raw zucchini salad.
I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.