This recipe is perfect for summer! It is a healthier and more flavorful riff on the American classic potato salad. The combo of roasted white sweet potatoes, cauliflower and grilled summer squashes is super tasty.
View RecipeThis vegan caesar pasta salad has bow-tie pasta, crunchy cabbage and kale, roasted vegetables, oven crisped white beans and a creamy vegan cashew caesar dressing that is drinkably delicious. It's like a kale caesar and a pasta salad had an exquisitely edible baby! Sweet roasted peppers, purple cabbage, and roasted broccoli give this recipe such a great symphony of texture and flavor. Make this for your next barbecue or family party and watch everyone go nuts!
View RecipeThis pretty vegan pasta salad is next level delicious. It has copious Mediterranean flavors from the lemon and herb dressing, chickpeas, olives and fresh garden vegetables. It is the precast side dish for a picnic or BBQ or as a light meal on a bed of greens.
View RecipeThis recipe is quick and simple to make and it will quickly become a favorite.
View RecipeCrispy Prosciutto gives a salty, savory crunch to top salads and other appetizers where you want some additional flavors to up your meal.
View RecipeThis vegan caesar pasta salad has bow-tie pasta, crunchy cabbage and kale, roasted vegetables, oven crisped white beans and a creamy vegan cashew caesar dressing that is drinkably delicious. It's like a kale caesar and a pasta salad had an exquisitely edible baby! Sweet roasted peppers, purple cabbage, and roasted broccoli give this recipe such a great symphony of texture and flavor. Make this for your next barbecue or family party and watch everyone go nuts!
View RecipePerfect served chilled for lunch or dinner on a hot summer day. Recipe from Tom Venuto's Burn the Fat, Feed the Muscle blog (www.BurnTheFatBlog.com)
View RecipeHoliday Salad with roasted chickpeas, roasted delicata, hearty kale and cabbage, apples and pomegranate vinaigrette
View RecipeClassic Hawaiian lomi-lomi salmon just got healthier in this delicious salad dish. The salmon is cured with low-carb cococonut sugar and served with velvety avocado and crunchy red peppers.
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