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Thai green curry with sautéed asian eggplant, red bell peppers, lemongrass, and coconut milk.
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Green Goddess is a California classic It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it’s too thick and intense for delicate spring mixes Although I’ve made the anchovies optional, I recommend them because they add depth to the flavor
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A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
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Crisp torn romaine lettuce, tomato, and avocado get flavor and crunch from ranch-style beans and crushed corn chips in a salad that's colorful and very quick.
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For those who love salmon, here's a new way to switch it up a bit. Simple and easy, yet simply satisfying! You will want more and more. It's rich, has a nice tangy flavor to it, and is absolutely delicious!
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Yogurt, Dijon mustard and tongue tickling jalapenos mix it up with tomatoes, onion and garlic to make a zingy sauce for a chilled pasta salad.
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Avocado and kala namak salt work together to create the texture and flavor of eggs in this egg-free egg-salad-like picnic salad.
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Curry has its way with chicken and this delightful salad is no exception. Whips up quickly and is so versatile. Nice spread on thick slices of raisin bread or tucked inside a scooped out avocado.
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Brussels sprouts are steamed with cayenne pepper, red pepper flakes, and sliced garlic in this spicy recipe.
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Get Smoked Chicken Endive and Walnut Dressing Recipe from Food Network
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Perfect dish for the block party, a backyard picnic, or with a sandwich, this special slaw is a real beauty--full of colorful veggies and dressed with a honey-sriracha vinaigrette.
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A delicious, mildly spicy salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads!