A healthy and tasty chicken salad with a fruity twist – great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
This salmon pasta salad uses brown rice pasta in place of the traditional variety. It is then tossed in a vinaigrette dressing and a colorful array of vegetables to make a flavorful, quick meal.
Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
This rich and flavorful salad features fresh spinach and green onions drizzled with a warm, sweet, vinegary dressing, and sprinkled with crunchy bacon and tender bits of hard boiled egg.
Lots of taste sensations in this colorful, spicy, and refreshing bean salad.
The ingredients in this salad are so tangy that no salad dressing is needed, keeping the salad light – just how it should be. The sweetness of the red bell peppers complements the feta and cracked pepper so well. Has a kick – great for pepper lovers!
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This quick salad is a refreshing medley of mango, pineapple, coconut, and dried cranberries – with a garnish of mint!
Cabbage, cucumber, carrots and onion marinated in vinaigrette.
This side dish consists of shredded cucumbers and carrots mixed in yogurt.