Author Cathy Fisher’s Curried Sweet Potato Salad will be a delightful surprise at summer gatherings, picnics and barbecues. The recipe combines flavorful sweet potatoes with other traditional cold salad ingredients, then it is mixed in a stunning citrus-cashew-curry dressing.
The crunch of the peppers mixed with the chewy pasta and creamy silken tofu dressing will make our Pepper Picnic Pasta an essential addition to your picnic basket, outdoor barbecue or indoor summer party.
Packed with goodness, this is a fresh and colorful Summer Coleslaw that includes cabbage, carrots, radishes, snow peas, spring onions, hazelnuts and poppy seeds that are tossed together then enlivened with lemon juice and freshly ground black pepper. This recipe is the brainchild of Stella McCartney, daughter of former Beatles member Paul McCartney.
This colorful Greek Salad includes red bell peppers, yellow bell peppers, cucumbers, grape tomatoes and kalamata olives. Healthful and fresh, it is then topped off with a 3-2-1 salad dressing made from balsamic vinegar, stone ground mustard, and dark maple syrup. You will be amazed at how much flavor you can get without adding any salt or oil!
Pulverizing cauliflower into “couscous” is a great way to make a delicious grain-free salad. It can be toasted or served raw, plus tastes great with any combination of herbs and veggies. This recipe is a take on traditional couscous flavors with the inclusion of golden raisins, toasted pumpkin seeds, cumin, and mint. We also add ground sumac, an essential Middle Eastern spice with a tart flavor reminiscent of lemon.
Our Quinoa Power Salad is well rounded, offering a mix of vitamins and nutrients from vegetables like red bell pepper, carrot, lettuce and avocado, and protein from cannellini beans. Easy to prepare, the prep work can be completed while the quinoa is boiling, then simply toss and serve.