When using whole grain pastas in cold dishes, cook them slightly beyond al dente for the best texture. Be sure to blend the dressing well to ensure the chia seeds break down.
The cucumbers in this recipe are "almost pickled" after a 20-minute soak in two kinds of vinegar--bringing them to a softened and slightly tart state, without cooking or an unbearably long wait.
The base for these two salads is a combination of Romaine and spinach. The secret to delicious salads is nice, crisp greens, while avocado and olives add a rich, pleasing touch.
Learn how to make fresh, delicious recipes created by MasterChef Live! chefs and inspired by AHMG Primary Care’s recipe for good health.
This Middle Eastern salad is a delightful main course, side dish or pita filling. The combination of masses of iron-rich parsley and high fiber, whole wheat is the epitome of the Mediterranean diet.
The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.
Zippy ginger, onion, and lemon juice are tempered by sweet grapes, dates, pears, oranges, and candied nuts.
A classic salad made simple. In this version the standard, very salty feta cheese has been replaced with far healthier garbanzo beans for a lighter taste.
Worthy of side dish status, this picnic picker-upper combines crisp jicama matchsticks and juicy apples with the chewiness of sharp cranberries and toasted walnuts.
Combined with slightly spicy pineapple salsa, the grains serve as a tangy and sweet base for baked salmon accented by dark maple syrup and mustard.
