Fiddlehead Fern and Cholla Bud Quinoa Salad by James Buel

1/2 cup freekah or quinoa 1/2 pound baby artichokes- fresh or frozen or cholla buds 1/2 pound fiddlehead ferns 1 teaspoon canola oil 1 clove garlic, minced 1 lemon, zested and juiced 1 teaspoon dijon mustard 1 teaspoon agave 2 tablespoons olive oil 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 medium shallot,…

Strawberry Jam Salad Dressing by Catherine Pappas

Watermelon Fruit Salad featuring Sparkling Ice by Catherine Pappas

Sonoma Chicken Salad by Bob Vincent

This recipe is adapted from one that appeared in The Whole Foods Market Cookbook published in 2002. It was sold in their Deli section of prepared foods. I don't know if they still offer it or not. I do minimal shopping at their stores and limit my purchases to specific items I can't get elsewhere at much cheaper prices. I made…

Nappa Chicken Salad by Fire up the Oven

This dish is one of our favorite meals. You do need to plan a little ahead though, as the chicken needs to marinade. However, I promise this salad is worth it. I do not know the origin of this recipe, but I have been making it for years. Other than the marinading time, this salad is quick and easy to put together.

Fresh, Fabulous and Skinny, Chicken Caesar BLT Main Course Salad by Skinny Kitchen with Nancy Fox

We’ve taken two very popular dishes, a BLT and Chicken Caesar Salad and combined them into one terrific salad. You’ll love how quickly it comes together because we’re using store bought cooked chicken, a light bottled dressing and Milton’s Multi-Grain…

Creepy Halloween Pumpkin Treats In Just 3 Steps! by Blackswan

This October, come face to face with these terror Halloween treats for your kids, along with these spine-chilling crawlies creeping up everywhere on the table!

Gulf Coast Shrimp Salad by myra byanka

Serve this for lunch as a salad, make sandwiches with lettuce and tomato, or as an appetizer with crackers.

Cucumber& Cannellini Bean Salad by Catherine Pappas

Smoked Chicken, Spinach, Apple & Cheese Salad by Bob Vincent

This recipe is adapted from one that appeared in Bon Appetit in 2004. I added smoked chicken breasts, candied pecans, Gouda cheese and bacon to the original. I also added apple juice concentrate and mayonnaise to the dressing. The recipe makes two very large main dish salads or 4 smaller servings. If you are not into smoking foods…

Fresh Garden Tomatoes and Sweet Georgia Vidalia Onion Salad by "Cheffie Cooks"

Light and flavorful!

Ham, Peas & Pasta Salad by Salad Foodie

A nice choice for a summer cookout or picnic, this pasta salad can be made up to a day ahead for convenience. My pasta choice for this is ditalini, a small pasta often used in soups (this can be hard to locate but Barilla sells a one pound box.) Or substitute your own small pasta FAV such as elbows or shells.

Citrus and Avocado Salad by John Spottiswood

This was one of my favorite salads growing up. My grandmother would serve it in a butter lettuce leaf cup with just grapefruit, avocado, and a light vinegarette. This version has a bit more too it, and is equally good.

Carrot, Pineapple and Blueberry Salad ~ Easy & Healthy! by Salad Foodie

“Healthy IS as healthy DOES”, as the saying goes. This salad is one of the healthiest I prepare because there’s no added fat, salt or sweetener of any kind. The canned pineapple tidbit juice acts as the sole "dressing" - period! Not only is it good for you, but it is so easy to make, and keeps well refrigerated several days. Take…