With these options, you'll never eat a sad salad again!

Spicy Cucumber Salad

Spicy Cucumber Salad
Prep Time
10 minutes prep time + 30 minutes sit time
Number of Servings
Serves 4
Ingredients
  • 1 Tbsp sesame seeds
  • 1 large cucumber, thinly sliced
  • 2 Tbsp chopped scallion
  • 2 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • [q:1/4] tsp chili oil
  • [q:1/4] tsp finely grated garlic
  • [q:1/2] tsp honey
  • [q:1/8] tsp salt
  • Freshly ground black pepper
Directions
  1. In a small, dry skillet, toast sesame seeds for 1 minute, shaking them often.
  2. Put sliced cucumber in a small bowl. Add scallions, vinegar, sesame oil, chili oil, garlic, honey, salt, and pepper. Toss until everything is well coated.
  3. Let stand for 30 minutes at room temperature and then serve.
Nutrition Info
40 Calories, 1 g Protein, 4 g Carbohydrates, 1 g Fiber, 2 g Total fat, 75 mg Sodium, [nutrition:2] Vitamin K

Jicama Salad

Jicama Salad
Prep Time
20 minutes plus 1 hour chill time
Number of Servings
Serves 4
Ingredients
  • 1 small red onion, halved and finely sliced
  • Juice of 2 limes
  • 2 small oranges
  • 1 medium jicama (about 1 lb)
  • [q:1/2] English cucumber
  • [q:1/2] to 1 red fresno, red, or green chili, according to taste
Directions
  1. Put onion slices and lime juice in a bowl and leave to soak while preparing other ingredients.
  2. Cut peel and white pith from oranges and then, using a small, sharp knife, cut between each segment to free flesh and leave all the membrane together. Squeeze membrane to extract any remaining juice. It is a good idea to segment oranges over a bowl to catch the juice and add this to any obtained by squeezing.
  3. Peel jicama and rinse in cold water. Cut into quarters and then finely slice into a serving bowl. Cut cucumber in half lengthwise and use a teaspoon to scoop out seeds. Cut cucumber into thin slices and add to bowl. Remove stem from chili, and slit and remove seeds with a sharp knife by gently scraping. Chop it finely and add to salad.
  4. Mix orange segments and juice with onion and add to jicama, cucumber, and chiles.
  5. Chill for at least an hour before serving. The salad will keep for 2 to 3 days in the fridge.

Tuna, Feta & Wheat Berry Salad

Tuna, Feta & Wheat Berry Salad
Number of Servings
2
Ingredients
  • 1 can (5oz) Wild Planet Wild Albacore Tuna, undrained
  • 2 c cooked wheat berries, cooled to room temperature
  • [q:1/2] c shredded carrots
  • [q:1/2] c crumbled feta cheese
  • [q:1/2] c chopped parsley
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
Directions
  1. Place tuna and natural juices from the can into a bowl.
  2. Flake tuna with a fork into bite size pieces and stir to incorporate the juices back into tuna.
  3. Add wheat berries, carrots, feta cheese and parsley and mix gently to combine all ingredients.
  4. Place the extra virgin olive oil, lemon juice and Dijon mustard in a small bowl. Whisk to combine; season with salt and pepper.
  5. Pour over salad and toss lightly.

Whole-Grain Pasta Chop Salad with Blood Orange

Whole-Grain Pasta Chop Salad with Blood Orange
Prep Time
10 minutes
Number of Servings
Makes 5 cups
Ingredients
  • 4 cups cooked whole-grain penne pasta (or your favorite fiber-rich pasta) 
  • 2 cups raw chopped red, yellow and green bell peppers and other vegetables (tomatoes, onion, fresh corn kernels, carrots, or jicama)
  • 1 cup chopped fresh herbs (basil, oregano, dill, chives, rosemary, thyme, or mint)
  • [q:1/2] cup fresh blood orange juice (or other orange juice)
  • [q:1/2] cup crumbled feta cheese (optional)
Directions
  1. In a large bowl, thoroughly mix all ingredients. Top with feta, if using.
  2. Refrigerate and chill for several hours before serving.

Creamy Mediterranean Salad

Creamy Mediterranean Salad
Ingredients
  • Organic lettuce
  • Frozen corn
  • Cherry tomatoes
  • Green olives
  • Radishes
  • Cucumbers
  • Soft goat cheese
  • Fresh chives
Directions
  1. Combine ingredients in a large salad bowl.
  2. Make a creamy yogurt and herb dressing by whisking together: [q:1/2] cup low-fat yogurt, 2 tsp lemon juice, and [q:1/2] tsp dried dill. Add [q:1/4] of a cucumber, peeled, seeded, and diced, and salt and freshly ground black pepper to taste. Dress salad and serve.

Couscous Salad with Black Lentils

Couscous Salad with Black Lentils
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] cup dried black lentils
  • 5 cups water
  • [q:3/4] cup uncooked couscous
  • [q:3/4] tsp salt
  • 1 cup cherry tomatoes, quartered
  • [q:1/3] cup finely chopped red onion
  • [q:1/3] cup finely chopped cucumber
  • [q:1/4] cup chopped fresh parsley
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
Directions
  1. Rinse lentils with cold water; drain.
  2. Place lentils and 4 cups water in a large saucepan; bring to a boil.
  3. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
  4. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and [q:1/4] tsp salt.
  5. Remove from heat; cover and let stand 5 minutes.
  6. Fluff with a fork.
  7. Combine lentils, couscous, remaining [q:1/2] tsp salt, tomatoes, and remaining ingredients in a large bowl.
Nutrition Info
286 Calories, 11 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 330 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Folate, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Vitamin A, Vitamin B3 (niacin), Vitamin B6, Vitamin C, Iron, Zinc

Pear, Gorgonzola, and Hazelnut Salad

Pear, Gorgonzola, and Hazelnut Salad
Number of Servings
Serves 6
Ingredients
  • [q:2/3] cup hazelnuts
  • [q:1/4] cup hazelnut oil
  • 2 Tbsp red wine vinegar
  • Sea salt and freshly ground black pepper
  • 1 head radicchio, leaves torn
  • 1 head butter lettuce, leaves torn
  • 1 endive, cut across into 1-inch wide strips
  • 2 ripe pears, cored, each cut into 8 wedges
  • 4 oz gorgonzola cheese, crumbled
Directions
  1. Preheat oven to 350º.
  2. Place hazelnuts on a cookie sheet and roast for 8 to 10 minutes. Allow to cool. Then, with your fingers, rub the skins off the hazelnuts. Roughly chop the nuts.
  3. Whisk hazelnut oil and vinegar together well in a small bowl. Season to taste with salt and pepper.
  4. Place radicchio, lettuce, and endive in a large salad bowl. Toss with just enough dressing to coat greens. Add pear wedges, gorgonzola cheese, and hazelnuts.
Nutrition Info
288 Calories, 7 g Protein, 14 mg Cholesterol, 14 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 4 g Fiber, 24 g Total fat (5 g sat), 387 mg Sodium, [nutrition:5] Vitamin K, [nutrition:4] Vitamin E, [nutrition:3] Vitamin A, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Calcium, Folate, Magnesium, Zinc

Green Salad with Raspberry Dressing

Green Salad with Raspberry Dressing
Prep Time
10 minutes
Number of Servings
6
Ingredients
  • 4 cup romaine or any leaf lettuce, chopped
  • 2 cups shredded red cabbage
  • 1 cup sliced cucumbers

Dressing

  • 6 ounces fresh or frozen raspberries
  • [q:1/3] cup chopped parsley
  • [q:1/4] cup water
  • [q:1 1/2] tsp minced red onion or shallots
  • 1 Tbsp EDEN Extra Virgin Olive Oil
  • [q:1 1/2] tsp EDEN Ume Plum Vinegar
  • 2 Tbsp organic maple syrup
  • 2 Tbsp fresh lemon juice

Garnish

Directions
  1. Combine lettuce, cabbage and cucumber in a salad bowl. 
  2. To prepare the dressing, place all ingredients in a blender and pulse several seconds until creamy. Serve dressing over salad. 
  3. Garnish each salad with a few fresh berries and a sprinkling of pumpkin seeds before serving.
Nutrition Info
Per serving: 139 calories, 7g fat (45% calories from fat), 5g protein, 16g carbohydrate, 7g fiber, 0mg cholesterol, 296mg sodium

Maple Cinnamon Delicata Squash Salad

Maple Cinnamon Delicata Squash Salad
Prep Time
Prep: 10 minutes, Cook: 30 minutes
Number of Servings
1-2
Ingredients
  • 1 delicata squash
  • Organic maple syrup
  • Organic cinnamon
  • [q:1/2] avocado
  • 10 large brussels sprouts
  • 2 to 3 cups fresh spinach
  • 1 cup cherry tomatoes
  • [q:1/4] lemon
  • [q:1/4] to [q:1/2] cup Jackfruit Bacon
Directions
  1. Preheat the oven to 350° F. Wash and dry all of your produce and set aside.
  2. Line a large baking sheet with parchment paper.
  3. Half and deseed the delicata squash, then slice into [q:1/2] inch pieces. Place on to the baking sheet and lightly drizzle with maple syrup and sprinkle with cinnamon. For the bare side facing down, instead of flipping and repeating the aforementioned process, I rubbed it into the excess that was on the sheet to put it to use.
  4. Bake for 20 to 30 minutes, or until caramelized.
  5. Meanwhile, place the brussels sprouts in a vegetable steamer, and steam for 10 to 15 minutes, or until very soft. Remove and slice in half. Add seasoning as desired.
  6. Place the spinach into a bowl and drizzle with lemon juice. Top with halved tomatoes, sliced avocado, brussels sprouts, jackfruit bacon, and squash.

Spinach Salad with Mango and Candied Peanuts

Spinach Salad with Mango and Candied Peanuts
Prep Time
20 minutes
Number of Servings
4
Ingredients

Candied Peanuts

  • [q:1/3] cup granulated maple sugar
  • 6 Tbsp organic extra-virgin olive oil, divided
  • 3 Tbsp balsamic vinegar, divided
  • 1 cup organic shelled unsalted peanuts

Spinach Salad

  • 6 to 8 oz organic baby spinach, rinsed very well
  • 1 large, ripe organic mango, peeled, pitted, and thinly sliced
  • Sea salt
  • Cracked black pepper 
Directions
  1. Lightly oil sheet of aluminum foil.
  2. To make peanuts, combine maple sugar, 1 tablespoon oil, and 1 tablespoon vinegar in skillet over medium heat. Cook, stirring until syrup develops, about 3 minutes.
  3. Add peanuts and cook, stirring constantly, until nuts are coated with syrup and toasted, about 7 minutes. Spread nuts on foil and using a fork, separate them so they don’t stick together. Set aside to allow coating to harden.
  4. To make salad, combine baby spinach, mango slices, and cooled peanuts in mixing bowl. Toss gently with remaining oil, vinegar, and salt and pepper to taste. Serve.
Nutrition Info
503 Calories, 12 g Protein, 34 g Carbohydrates, 25 g Total sugars (10 g Added sugars), 6 g Fiber, 39 g Total fat (5 g sat), 347 mg Sodium, [nutrition:5] Vitamin C, E, K, Folate, [nutrition:3] Vitamin A, B3 (niacin), [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, Iron, Magnesium, Phosphorus, Zinc, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Potassium
Subscribe to Salads