Eating a rainbow of veggies has never been so good. Enter our Indonesian rainbow salad. The chicken is satisfying and the peanut dressing is indulgent.
Tiny salad shrimp from the Gulf of St. Lawrence are wonderful in salads. They are widely available and, since they come cooked, are very convenient. If you’re on the West Coast, use cooked BC spot prawns instead.
Cooked and lightly smoked, hot-smoked fish is a delicious way to eat Ontario-raised trout. It flakes beautifully and works well in this classic French dish. If you can’t find trout, use any hot-smoked fish.
Canada produces most of the world’s lentils. They are so versatile and take well to all kinds of flavours – especially vinegar – which makes them a perfect addition to any salad.
This refreshing summer-inspired salad features all of your favourite citrus fruits.
Serve this colourful and refreshing salad with your favourite grilled entrées.
This Middle-Eastern inspired salad is ready to eat in just 35 minutes.
This simple salad requires very little cooking time on the grill, as the vegetables have great flavour and texture.
This salad can easily be made with gluten-free pasta as well. If fresh peas are available, buy two (or more!) bags and freeze the extra for future use. They’re delicious in season and can be added to many recipes. Blue cheese varies in taste intensity by brand; a simple way to tell if it’s really strong is to sniff the package.
Steak can be replaced with deli-sliced roast beef. Or try topping it with chopped cooked chicken or turkey, seared salmon or tuna, if desired.
Make a healthier, better-for-you lunch by swapping ingredients like mayonnaise, salt and others for the ones listed in this recipe.
This salad is filled with nutrients that will boost your mood and decrease your anxiety.
A sprinkle of almonds add a crunch to this salad of cooked carrots. Almonds are a rich source of vitamins, especially folate and vitamin E.
Grains of whole wheat have a distinctive sweet, nutty flavour. Here they are mixed with corn, toasted walnuts and crisp vegetables in a fragrant dressing to make a nutritious salad that is substantial enough to serve as a well-balanced main course.
This simple yet tasty salad is perfect for a family dinner or side salad at a backyard barbecue.
One of the first grains to be dubbed a ‘superfood’, quinoa is a complete protein (possessing all nine essential amino acids) and is packed full of nutrients that may help regulate blood pressure.
‘Escalivada’ comes from a Catalan word meaning ‘to roast over embers’. It is traditionally served as a first course or a side dish with barbecued or roasted meats. This oven-roasted version is a quick, easy alternative if you don’t have a charcoal grill.
Full-flavoured shiitake mushrooms are poached with more delicate chanterelles and oyster mushrooms, then tossed with herbs and topped with softly poached quail eggs.
The Incas called quinoa ‘the mother of all grains’ due to its excessive nutritional value. You can spruce up the colour of the plate by using white, red and black quinoa.
Here, young tender leeks are marinated in a piquant tarragon vinaigrette and then sprinkled with hard-boiled eggs and toasted breadcrumbs. This salad makes an excellent side salad, starter or light lunch.