This fruit sauce is thickened and sweetened with dried pineapple pieces, which are a delicious complement to the strawberries. It’s a treat over pancakes, waffles, vegan ice cream, frozen banana...
This fresh dish is bursting with flavor! Not only is it easy to make, but this is a salad that anyone can enjoy, and is an easy way to add protein (and more!) to any meal.
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.
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.
Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire dish.
Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.
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.
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.
Zippy ginger, onion, and lemon juice are tempered by sweet grapes, dates, pears, oranges, and candied nuts.
Cauliflower is a wonderful vegetable that is sadly underutilized. This salad is full of color, flavor, and nutrition but low in calories!