Best Salad Recipes

Get Inspiration From Our Collection. We Have A Wide Variety Of

Healthy And Delicious Recipes That Will Satisfy Any Appetite
Jaydon Mack
 Copyright © 2022 by Jaydon Mack
Subject to the agreement and permission of the author, this Book, in part or in whole, may not be
reproduced in any format. This includes but is not limited to electronically, in print, scanning, or
photocopying.
The opinions, guidelines, and suggestions written here are solely those of the author and are for
information purposes only. Every possible measure has been taken by the Author to ensure accuracy
but let the Reader be advised that they assume all risks when the following information. The author
does not assume any risk in the case of damages, personally or commercially, in the case of
misinterpretation or misunderstanding while following any part of the Book.

Table of Contents
Mixed salad
Roasted Potato Leek Salad
Green Brown Rice Salad
Fresh Greek Cucumber Herb Salad
Summer Fruit Salad with Lime & Mint
Nectarine Spinach Salad
Chicken Avocado Salad
Lemon-Parsley Radicchio Navy Bean Salad
Spinach, Avocado & Pumpkin Seeds Salad
Avocado and Shrimp Salad
Romaine Salad
Organic Baby Tomato & Kale Salad
Ancient Grain Barley Kale Salad
Roasted Portobello Salad
Chicken BBQ Salad
Warm Honey-Sautéed Carrots and Quinoa Salad
Crispy Chickpea Caesar Salad
Confetti Arugula and Pearl Couscous Salad
Tangy Bean Salad with Carrots and Green Onions
Warm Bacon and Arugula Salad
Warm Spinach Salad
Tomato Basil Salad
Avocado Salad
Backyard Summer Veg Cannellini Bean Salad
Apple-carrot salad
Apple Orchard Spinach Salad
Spinach & Eggs Salad
Broiled Summer Fruit Salad
Bacon Salad with Walnuts
Quinoa, Chard, and Apple Salad
Power Lentil Apple Salad
Pure Tropical Salad
Fancy Fig and Blueberry Salad
Grilled Salmon Salad
Loaded Salad with Avocado Ranch Dressing
Spinach Salad with Tuna
Ground turkey salad
Hummus Summer Veggie Salad Platter
Pasta Salad
Cauliflower Tofu Salad
Backyard Barbecue Tortilla Salad
Shredded chicken salad
Scallop Caesar Salad
Cherry Tomato Salad
Orange and grapefruit salad
Savory Egg Salad
Vibrant Red Pomegranate Cherry Spinach Salad
Potato and radish salad
Cabbage and Egg Salad
Potato salad
 Mixed salad

Number of servings:4
Total Time:20 minutes
Fixings:
1 cup mixed salad, frisee, radicchio, romaine lettuce, lollo rosso, rocket
1 red onion
½ cup mushrooms
6 radishes
3 bell peppers (red, yellow and green)
1 red-peeled apple
4 spring onions
5 tablespoons olive oil
3 tablespoons light balsamic vinegar
Salt
Pepper
Method:
1. Wash, clean, spin dry the lettuce and pluck it into small pieces. Peel the onion and cut into fine strips. Clean the
mushrooms and cut them into slices. Wash and clean the radishes and thinly slice or slice them.
2. Wash and quarter the apple, remove the core and cut into narrow slices. Next, wash the peppers, cut in half,
separate from the seeds and the white inner walls and cut into narrow strips. Finally, wash and clean the spring
onions and cut into rings.
3. For the vinaigrette, mix the oil with the vinegar. Then, season with salt and pepper.
4. Mix all the salad ingredients with the vinaigrette, arrange in a bowl and serve.
 Roasted Potato Leek Salad

Number of servings:4
Total Time:30 minutes
Fixings:
1½ pounds Yukon Gold potatoes
3 leeks
2 tablespoons extra-virgin olive oil
2 teaspoons salt
1 teaspoon red pepper flakes
1 (8-ounce) bag mixed greens
Honey Mustard Dressing
¼ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon honey
1 teaspoon white vinegar
Freshly ground black pepper
½ teaspoon kosher salt
Method:
1. In a small bowl, whisk all the ingredients together. Taste and add more honey, 1 tablespoon at a time, to your
desired sweetness. Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.
2. Preheat the oven to 425°F.
3. Cut the potatoes into large pieces or quarters. Leave skins on.
4. Wash the leeks of any dirt and slice the white bulbs all the way up until the pale green, softer part of the stalks.
5. On a baking sheet, toss the potatoes and leeks together with olive oil, salt, and red pepper flakes.
6. Roast in the oven for about 25 minutes or until the potatoes are fork-tender, stirring once about halfway through.
7. After roasting, toss the potatoes, leeks, mixed greens, and 3 tablespoons of Honey Mustard Dressing together in a
large bowl.
 Green Brown Rice Salad

Number of servings:4
Total Time:10 minutes
Fixings:
1 (8-ounce) box instant brown rice
1 (8-ounce) bag fresh spinach, roughly chopped
½ cup diced zucchini
¼ cup chopped scallions, green part only
¼ cup chopped fresh parsley
¼ cup crumbled feta

Italian Dressing
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon dried Italian seasoning
1 garlic clove, minced
1 teaspoon granulated sugar
1 teaspoon Dijon mustard
½ teaspoon red pepper flakes
Method:
1. In a small bowl, whisk all the ingredients together until the sugar has dissolved. Taste for seasoning. Store any
leftover dressing in an airtight container in the refrigerator for up to 1 week.
2. Cook the brown rice according to package Method: and set aside to cool.
3. In a large bowl, toss together the spinach, zucchini, scallions, parsley, and feta with 3 tablespoons of Italian
Dressing. Taste and add more dressing, if desired.
 Fresh Greek Cucumber Herb Salad

Number of servings:4
Total Time:15 minutes
Fixings:
1 (8-ounce) bag mixed greens
2 English cucumbers, sliced rounds
2 Roma tomatoes, cut into wedges
½ red onion, sliced
½ cup roughly chopped fresh parsley
¼ cup julienned fresh basil
¼ cup julienned fresh mint
¼ cup crumbled feta cheese

Tzatziki Sauce
¼ cup grated cucumber
¼ cup plain Greek yogurt
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
2 teaspoons freshly squeezed lemon juice
1 garlic clove, minced
½ teaspoon kosher salt
Method:
1. Place the grated cucumber on paper towels or cheesecloth and squeeze out as much of the liquid as you can.
2. Using a spatula, fold the cucumber together with all the remaining ingredients in a small bowl and taste for
seasoning.
3. Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.
4. In a large bowl, gently toss all the ingredients with 3 tablespoons Tzatziki Sauce. Taste and add more dressing, if
desired.
 Summer Fruit Salad with Lime & Mint

Number of servings:4
Total Time:10 minutes
Fixings:
¼ cup grapes
¼ cup bite-size watermelon pieces
¼ cup strawberries
¼ cup peeled and diced apple
¼ cup bite-size cantaloupe pieces
¼ cup peeled and diced peaches
¼ cup bite-size honeydew melon pieces
¼ cup tangerine slices
2 tablespoons chopped fresh mint
2 tablespoons freshly squeezed lemon juice
Method:
1. In a medium bowl, combine all fruit.
2. Add the mint and lemon juice and mix well. Cover and refrigerate overnight.
3. Serve chilled.
 Nectarine Spinach Salad

Number of servings:4
Total Time:10 minutes
Fixings:
1 (8-ounce) bag spinach
2 nectarines, thinly sliced
1 cup pecans
¾ cup crumbled feta cheese
¼ cup thinly sliced red onion
Lemon-Peach Vinaigrette
¼ cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon peach jam
½ teaspoon kosher salt
Freshly ground black pepper
Method:
1. In a small bowl, whisk all the ingredients together. Taste for seasoning. Store any leftover dressing in an airtight
container in the refrigerator for up to 1 week.
2. In a large bowl, gently toss all the ingredients with 2 tablespoons of Lemon-Peach Vinaigrette. Taste and add
more dressing, if desired.
 Chicken Avocado Salad

Number of servings:4
Total Time:45 minutes
Fixings:
1 pound chicken breast, cooked, shredded
1 avocado, pitted, peeled, sliced
2 tomatoes, diced
1 cucumber, peeled, sliced
1 head lettuce, chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon cilantro, chopped
Salt and pepper to taste
Method:
1. In a bowl whisk together oil, lime juice, cilantro, salt, and a pinch of pepper.
2. Combine lettuce, tomatoes, cucumber in a salad bowl and toss with half of the dressing.
3. Toss chicken with the remaining dressing and combine with vegetable mixture.
4. Top with avocado.
 Lemon-Parsley Radicchio Navy Bean Salad

Number of servings:4
Total Time:8 minutes
Fixings:
2 (15-ounce) cans navy beans, drained and rinsed
2 cups shredded radicchio
Lemon-Parsley Vinaigrette
½ cup extra-virgin olive oil
¼ cup finely chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 teaspoon red pepper flakes
1 teaspoon kosher salt

Method:
1. In a small bowl, whisk all the ingredients together. Taste for seasoning. Store any leftover dressing in an airtight
container in the refrigerator for up to 1 week.
2. In a large bowl, toss the radicchio and navy beans together with ¼ cup of Lemon-Parsley Vinaigrette. Add a
drizzle of olive oil, if desired.
 Spinach, Avocado & Pumpkin Seeds Salad

Number of servings:2
Total Time:18 minutes
Fixings:
2 cups spinach leaves
1 avocado, peeled, pitted, diced
1 cucumber, diced
½ cup pumpkin seeds
2 tablespoons olives, sliced
½ cup cilantro, chopped
1 tablespoon lemon juice
2 tablespoons olive oil
Salt to taste
Method:
1. In a salad bowl, combine spinach, cucumber, avocado, olives, and pumpkin seeds.
2. Dress with olive oil and lemon juice. Top with cilantro and salt.
 Avocado and Shrimp Salad

Number of servings:2
Total Time:22 minutes
Fixings:
½ avocado, peeled, sliced
4 cherry tomatoes. halved
20 shrimp, cooked, cooled
6 lettuce leaves, torn
Lemon juice to taste
Salt and pepper to taste
2 tablespoons Thousand Island Dressing
Method:
1. Drizzle the sliced avocado with lemon juice, add tomatoes and lettuce leaves.
2. Add the cooked shrimp and dress the salad.
 Romaine Salad

Number of servings:4
Total Time:20 minutes
Fixings:
4 oz bacon, cut and fried until crisp
2 eggs, hard-boiled, chopped
1 head Romaine lettuce leaves, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
¼ cup shallots, chopped
Salt to taste
Olive oil for cooking shallots
Method:
1. In the skillet where you fried the bacon add shallots and cook with the remained bacon grease for 2 minutes.
2. Add red wine vinegar to the same skillet with the shallots, season with salt and bring to a boil.
3. In a salad bowl combine chopped eggs, lettuce leaves and bacon. Pour over the warm shallot mixture and mix
well.
 Organic Baby Tomato & Kale Salad

Number of servings:2
Total Time:10 minutes
Fixings:
1 bunch kale, stemmed, leaves washed, chopped
2 cups organic baby tomatoes
2 tablespoons Ranch Dressing
Method:
1. In a bowl, combine all ingredients.
2. Divide equally onto two serving plates and enjoy immediately.
 Ancient Grain Barley Kale Salad

Number of servings:4
Total Time:25 minutes
Fixings:
2 cups water
½ cup uncooked pearl barley
2 cups shredded kale
1 (15-ounce) can chickpeas, drained and rinsed
1 avocado, diced
½ cup chopped green beans
¼ cup chopped red onion
¼ cup pumpkin seeds
¼ cup crumbled feta cheese

Honey Mustard Dressing

¼ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon honey
1 teaspoon white vinegar
Freshly ground black pepper
½ teaspoon kosher salt
Method:
1. In a small bowl, whisk all the ingredients together. Taste for seasoning. Add more honey, 1 tablespoon at a time,
to your desired sweetness. Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.
2. In a medium saucepot, combine the water and barley and bring to a boil. Then, reduce the heat to simmer, cover,
and cook until the barley is tender, about 20 minutes. Drain any excess water.
3. In a large bowl, toss the barley, kale, chickpeas, avocado, green beans, onion, pumpkin seeds, and feta with 2
tablespoons of Honey Mustard Dressing.
 Roasted Portobello Salad

Number of servings:4
Total Time:10 minutes
Fixings:
1½ pounds Portobello mushrooms, stems trimmed
3 heads Belgian endive, sliced
1 small red onion, sliced
4 oz blue cheese
8 oz mixed salad greens
Dressing:
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
⅔ cup olive oil
Salt and pepper to taste
Method:
1. Preheat the oven to 450°F.
2. Prepare the dressing by whisking together vinegar, mustard, salt and pepper. Slowly add olive oil while
whisking.
3. Cut the mushrooms and arrange them on a baking sheet, stem-side up. Coat the mushrooms with some dressing
and bake for 15 minutes.
4. In a salad bowl toss the salad greens with onion, endive and cheese. Sprinkle with the dressing.
5. Add mushrooms to the salad bowl.
 Chicken BBQ Salad

Number of servings:6
Total Time:1 hour 40 minutes
Fixings:
1 teaspoon soy sauce
4 boneless, skinless chicken breasts
2 tablespoons cilantro
2 tablespoons extra virgin olive oil
2 cloves garlic
1 tablespoon ginger, minced
2 yellow peppers, large
½ teaspoon hot red chili pepper flakes
5 ½ cups mixed salad greens
3 tablespoons rice vinegar
Method:
1. Mince fresh cilantro.
2. Whisk together pepper flakes, garlic, ginger, cilantro, and half of the oil in a large bowl.
3. Add chicken breasts and coat well. Cover and refrigerate for 30 minutes.
4. Cut peppers into quarters.
5. Over medium-high heat, grill pepper until they start to blacken, about fifteen minutes. Remove them to plate.
6. Grill chicken breasts for 15 minutes per side, until done.
7. Chop chicken and warm grilled peppers into ½ inch wide strips. Toss peppers and chicken with remaining
vinegar and oil and greens.
 Warm Honey-Sautéed Carrots and Quinoa Salad

Number of servings:4
Total Time:10 minutes
Fixings:
1 (12-ounce) bag boil-in-bag quinoa
1 (10-ounce) bag shredded carrots
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons honey
¼ cup sliced almonds
Citrus Honey Vinaigrette
¼ cup extra-virgin olive oil
¼ teaspoon freshly ground black pepper
1 teaspoon salt
2 teaspoons freshly squeezed lemon juice
2 teaspoons freshly squeezed orange juice
2 teaspoons honey
Method:
1. In a small bowl, whisk all the ingredients together until the salt has dissolved. Taste for seasoning.
2. Cook the boil-in-bag quinoa according to package directions, then set aside to cool.
3. In a sauté pan over medium-high heat, heat the olive oil and sauté the carrots for about 5 minutes, until tender.
Season the carrots with salt and pepper.
4. Add the honey and toss to coat the carrots.
5. Taste for seasoning and turn off the heat.
6. In a large bowl, toss the quinoa, sliced almonds, and sautéed carrots with 2 tablespoons of Citrus Honey
Vinaigrette. Taste and add more dressing, if desired.
 Crispy Chickpea Caesar Salad

Number of servings:4
Total Time:10 minutes
Fixings:
1 (10-ounce) bag chopped romaine lettuce
1 cup shaved Parmesan cheese
1 (6-ounce) package crispy/roasted chickpeas, any flavor

Caesar Dressing
¼ cup Parmesan cheese
1 tablespoon sour cream
1 garlic clove, peeled
1 teaspoon freshly squeezed lemon juice
¼ cup mayonnaise
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
Salt
Freshly ground black pepper
Method:
1. Put every ingredient into a blender and process until smooth. Season and add salt as needed.
2. In a large bowl, toss the lettuce and Parmesan with ¼ cup of Caesar Dressing. Taste and add more dressing, if
desired. Top with the crispy chickpeas.
DIY: Roast your own chickpeas easily with 1 (15-ounce) can of drained and rinsed chickpeas, 2 tablespoons of
olive oil, 2 teaspoons of kosher salt, ½ teaspoon of freshly ground black pepper, and 2 teaspoons of ground cumin.
Toss all the ingredients together and season if desired.
 Confetti Arugula and Pearl Couscous Salad

Number of servings:4
Total Time:10 minutes
Fixings:
1 (10-ounce) box pearl couscous
1 (8-ounce) bag arugula
¼ cup pumpkin seeds
¼ cup dried cranberries
¼ cup sliced roasted red bell peppers
¼ cup chopped parsley
Balsamic Dressing
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
½ teaspoon kosher salt
Freshly ground black pepper
2 teaspoons Dijon mustard
Method:
1. In a small bowl, whisk all the ingredients together. Taste for seasoning. Store any leftover dressing in an airtight
container in the refrigerator for up to 1 week.
2. Cook the couscous according to package instructions. Set aside and let cool.
3. In a large bowl, toss the cooled couscous, arugula, pumpkin seeds, cranberries, peppers, and parsley with 2
tablespoons of Balsamic Dressing. Taste and add more dressing, if desired.
DIY: Roast red bell peppers easily for salads and meals. Preheat the oven to 400°F. Cut 2 large red bell peppers in
half. Discard the seeds and white veins inside the peppers. Place the peppers on a baking sheet and liberally drizzle
olive oil on each pepper. Sprinkle 1 teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper over the
peppers. Roast in the oven for 15 to 20 minutes until tender. Let cool and store in an airtight container for up to 3
days.
 Tangy Bean Salad with Carrots and Green Onions

Number of servings:4
Total Time:4 minutes
Fixings:
1 teaspoon mustard
3 tablespoons apple cider vinegar
1 tablespoon tamari
1 tablespoon sesame tahini
3 tablespoons water
2 ½ cups garbanzo beans, drained
½ cup green onions, thinly sliced
½ cup carrots, grated
½ bunch parsley, chopped

Method:
1. Whisk together the mustard, vinegar, tamari, tahini, and water in a bowl.
2. Add remaining ingredients and toss to combine.
3. Set aside for fifteen minutes before serving.
 Warm Bacon
and Arugula Salad

Number of servings:2
Total Time:15 minutes
Fixings:
4 oz smoked bacon, cut into pieces
8 oz (1¼ cups) cherry tomatoes, halved
7 oz arugula, torn
⅓ cup Parmesan, grated
2 tablespoons olive oil
½ tablespoon balsamic vinegar
Salt to taste
Method:
1. Add bacon to a frying pan and cook until golden.
2. Mix ½ tablespoon balsamic vinegar with 2 tablespoons olive oil to make the salad dressing.
3. Place arugula on serving plates and dress with vinegar & oil mix, add bacon, Parmesan, and tomatoes.
 Warm Spinach Salad

Number of servings:2
Total Time:7 minutes
Fixings:
1 (6-ounce) package baby spinach leaves
½ cup almonds, chopped, toasted
1 tablespoon sesame oil
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1 cup shiitake mushrooms, chopped
Water, as needed

Method:
1. In a bowl, combine the spinach and almonds.
2. In a small saucepan over low heat, combine the sesame oil, cider vinegar, salt, and mushrooms. Cook for 5
minutes, adding water if it is absorbed.
3. Drizzle the mushroom dressing over the spinach and toss well to coat the spinach leaves.
4. Serve immediately.
 Tomato Basil Salad

Number of servings:4
Total Time:8 minutes
Fixings:
1 (8-ounce) bag mixed greens
6 Roma tomatoes, cut into wedges
1 cup mozzarella balls or diced fresh mozzarella cheese
2 tablespoons julienned fresh basil
Balsamic Dressing
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
½ teaspoon kosher salt
Freshly ground black pepper
2 teaspoons Dijon mustard
Method:
1. In a small bowl, whisk all the ingredients together. Taste for seasoning.
2. In a large bowl, gently toss all the ingredients together with 2 tablespoons of Balsamic Dressing. Taste and add
more dressing, if desired.
 Avocado Salad

Number of servings:4
Total Time:8 minutes
Fixings:
1 avocado, peeled, pitted, diced
4 eggs, hard-boiled, minced
2 green onions, minced
4 bacon slices, cooked
1 lime, juiced
1 tablespoon sour cream
¼ cup plain yogurt
1 tablespoon fresh dill, minced
Salt and pepper to taste
Method:
1. In a salad bowl, put together diced eggs, bacon, green onions and avocado.
2. Make the dressing by whisking the yogurt with sour cream and lime juice, add dill, salt and pepper.
3. Dress the salad with the yogurt dressing.
 Backyard Summer Veg Cannellini Bean Salad

Number of servings:4
Total Time:7 minutes
Fixings:
2 (15-ounce) cans cannellini beans, drained and rinsed
2 cups chopped fresh spinach
1 (15-ounce) can sweet corn, drained
1 cup halved cherry tomatoes
1 avocado, diced
½ cup diced cucumber
4 red radishes, halved and thinly sliced
Honey Balsamic Vinaigrette
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
½ teaspoon kosher salt
Freshly ground black pepper
Method:
1. In a small bowl, whisk all the ingredients together. Taste for seasoning.
2. In a large bowl, toss all the ingredients together with 3 tablespoons of Honey Balsamic Vinaigrette. Taste and add
more dressing, if desired.
 Apple-carrot salad

Number of servings:2
Total Time:15 minutes
Fixings:
1 tablespoon rapeseed oil
3 tablespoons lemon juice, freshly squeezed
4 tablespoons apple juice
pepper
iodized salt with fluoride
2 medium-sized carrots
2 apples
Method:
1. Mix the oil, apple, and lemon juice in a shaker. Then, season with pepper and salt.
2. Clean and peel carrots, and then roughly grate them. Wash the apples, cut into quarters and roughly grate without
the core. Mix the carrot and grated apple quickly in a bowl with the dressing, otherwise the apple will turn brown.
 Apple Orchard Spinach Salad

Number of servings:4
Total Time:10 minutes
Fixings:
1 Fuji apple
1 Granny Smith apple
1 (10-ounce) bag spinach
¼ cup thinly sliced red onion
¼ cup pecans
¼ cup goat cheese
2 tablespoons balsamic vinegar
Balsamic Dressing
¼ cup extra-virgin olive oil
½ teaspoon kosher salt
Freshly ground black pepper
2 teaspoons Dijon mustard
Method:
1. In a small bowl, whisk all the ingredients together. Taste for seasoning. Store any leftover dressing in an airtight
container in the refrigerator for up to 1 week.
2. Cut each apple in half, core, and thinly slice into half-moons.
3. In a large bowl, combine the apples, spinach, red onion, and pecans and toss with 2 tablespoons of Balsamic
Dressing. Taste and add more dressing, if desired.
4. Place the salad on plates and crumble the goat cheese over each salad.
 Spinach & Eggs Salad

Number of servings:4
Total Time:25 minutes
Fixings:
2 hard-boiled eggs, quartered
2¾ cups spinach leaves
½ red onion, sliced
⅓ cup olive oil
1 lemon, juiced
Salt and pepper to taste
Method:
1. Whisk together olive oil, lemon juice, salt, and pepper.
2. Place the spinach leaves in a salad bowl and pour the dressing on top.
3. Add the egg wedges and onion slices.
 Broiled Summer Fruit Salad

Number of servings:4
Total Time:10 minutes
Fixings:
2 peaches, quartered
2 nectarines, quartered
1 pineapple, cored and cubed
4 cups watermelon, cut into large pieces
1 (8-ounce) bag romaine lettuce
½ cup crumbled feta cheese
½ cup roughly chopped pecans
Honey Mint Dressing
¼ cup honey
2 tablespoons warm water
2 tablespoons julienned fresh mint
Method:
1. In a small bowl, whisk all the ingredients together. Store any leftover dressing in an airtight container in the
refrigerator for up to 1 week.
2. Preheat the oven to the broil setting.
3. On a baking sheet, arrange the peaches, nectarines, pineapple, and watermelon in a single layer and broil for
about 5 minutes until the fruit starts to caramelize but not burn. Remove from the oven and set aside to cool.
4. In a large bowl, toss the lettuce, feta cheese, and pecans.
5. Top with the broiled fruit and drizzle with 2 tablespoons of Honey Mint Dressing. Taste and add more dressing,
if desired.
 Bacon Salad with Walnuts

Number of servings:10
Total Time:5 minutes
Fixings:
2 oz bacon, cut into pieces
1.5 oz hard cheese, cubed
1 tomato, cubed
5 walnuts, chopped
1 tablespoon capers, sliced
1 garlic clove
1 tablespoon olive oil
1 tablespoon vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
Method:
1. Add bacon to a frying pan and cook in olive oil with garlic and black pepper.
2. Remove the bacon and add walnuts.
3. Make the dressing by mixing olive oil with vinegar and mustard.
4. Combine all ingredients and dress. Season with salt and pepper to taste.
 Quinoa, Chard, and Apple Salad

Number of servings:6
Total Time:40 minutes
Fixings:
2 small shallots, sliced
1 bunch chard
2 apples, diced
2 tablespoons cider vinegar
¼ cup sour cherries, dried
¼ cup walnuts, toasted

Method:
1. Slice the chard and discard the stems. Set it aside.
2. Heat a skillet and add the chard, shallots, and apples. Cook until the shallots have become golden, around 10
minutes. Add the vinegar and scrape up bits from the pan bottom. Add the cherries and another quarter cup of
water. Cook another 5 minutes.
3. Top the chard mix with the walnuts.
 Power Lentil Apple Salad

Number of servings:4
Total Time:9 minutes
Fixings:
1 (15-ounce) can green lentils, drained and rinsed
1 Fuji apple, cored and diced
¼ cup diced red onion
¼ cup dried cranberries
¼ cup toasted sunflower seeds
¼ cup crumbled feta cheese
Apple Cider Vinaigrette
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons granulated sugar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Method:
1. In a small bowl, whisk all the ingredients together until the sugar dissolves. Taste for seasoning. Store any
leftover dressing in an airtight container in the refrigerator for up to 1 week.
2. In a large bowl, toss all the ingredients with 2 tablespoons of Apple Cider Vinaigrette. Taste and add more
dressing, if desired.
 Pure Tropical Salad

Number of servings:6
Total Time:15 minutes
Fixings:
1 pound fresh pineapple, peeled, cored and cut into chunks
2 mangos, peeled, pitted and cubed
2 papayas, peeled, seeded and cubed
3 tablespoons fresh lime juice
¼ cup fresh mint leaves, chopped
10 cups fresh baby spinach
Method:
1. In a bowl, place all ingredients except spinach and gently toss to coat well.
2. Cover and refrigerate to chill before serving.
3. Divide the spinach equally on serving plates and top with the salad evenly before serving.
 Fancy Fig and Blueberry Salad

Number of servings:4
Total Time:10 minutes
Fixings:
1 (8-ounce) bag mixed greens
6 to 8 fresh figs, quartered
1 pint blueberries
½ cup roughly chopped pecans
¼ cup crumbled feta cheese
Mascarpone Dressing
2 tablespoons mascarpone cheese
2 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
2 teaspoons granulated sugar
1 teaspoon apple cider vinegar
¼ teaspoon kosher salt
Freshly ground black pepper
Method:
1. In a small bowl, whisk all the ingredients together. Taste for seasoning. Store any leftover dressing in an airtight
container in the refrigerator for up to 1 week.
2. In a large bowl, gently toss all the ingredients with 2 tablespoons of Mascarpone Dressing. Taste and add more
dressing, if desired.
 Grilled Salmon Salad

Number of servings:4
Total Time:20 minutes
Fixings:
1 pound skinless salmon fillet, about 1 inch thick
1½ cups watercress leaves, chopped
1 medium cucumber, peeled, seeded and chopped
2 tablespoons reduced-fat sour cream
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
8 slices thin-sliced whole-wheat bread

Method:
1. Coat a grill with cooking spray. Grill salmon until opaque in the center, 4 to 5 minutes per side. Let cool.
2. In a bowl, combine watercress, cucumber, sour cream, lemon juice, and dill. Flake cooled salmon into the bowl;
toss well.
3. Transfer to the serving plates. Serve.
 Loaded Salad with Avocado Ranch Dressing

Number of servings:4
Total Time:11 minutes
Fixings:
1 (15-ounce) can chickpeas, drained and rinsed
1½ cups croutons
1 (8-ounce) bag chopped romaine lettuce
1 English cucumber, chopped
1 cup shredded Cheddar cheese
2 Roma tomatoes, chopped
2 hard-boiled eggs, chopped
¼ cup diced red onion

Avocado Ranch Dressing

½ avocado, diced
¼ teaspoon freshly ground black pepper
¼ cup mayonnaise
2 tablespoons buttermilk
1 teaspoon kosher salt
½ teaspoon dried parsley
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
Method:
1. In a blender, combine all the ingredients and process until smooth. Taste for seasoning. Store any leftover
dressing in an airtight container in the refrigerator for up to 1 week.
2. In a large bowl, toss all the ingredients with 3 tablespoons of Avocado Ranch Dressing. Taste and add more
dressing, if desired.
 Spinach Salad with Tuna

Number of servings:4
Total Time:5 minutes
Fixings:
4 cups spinach, rinsed, stalks removed, leaves torn
1 can (about 5–6 oz) tuna, chopped
3 tomatoes, sliced
1 cucumber, sliced
1 tablespoon lemon juice
3 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
Method:
1. Combine all ingredients in a salad bowl.
2. Prepare the dressing by mixing together olive oil, lemon juice and Dijon mustard.
3. Pour the dressing over the salad, mix well.
 Ground turkey salad

Number of servings:6
Total Time:45 minutes
Fixings:
1 pound lean ground turkey
½ inch ginger, minced
2 garlic cloves, minced
1 onion, chopped
1 tablespoon olive oil
1 bag lettuce leaves (for serving)
¼ cup fresh cilantro, chopped
2 teaspoons coriander powder
1 teaspoon red chili powder
1 teaspoon turmeric powder
Salt to taste
4 cups water
Dressing:
2 tablespoons fat free yogurt
1 tablespoon sour cream, non-fat
1 tablespoon low fat mayonnaise
1 lemon, juiced
1 teaspoon red chili flakes
Salt and pepper to taste
Method:
1. In a skillet sauté the garlic and ginger in olive oil for 1 minute. Add onion and season with salt. Cook for 10
minutes over medium heat.
2. Add the ground turkey and sauté for 3 more minutes. Add the spices (turmeric, red chili powder and coriander
powder).
3. Add 4 cups water and cook for 30 minutes, covered.
4. Prepare the dressing by combining yogurt, sour cream, mayo, lemon juice, chili flakes, salt and pepper.
5. To serve arrange the salad leaves on serving plates and place the cooked ground turkey on them. Top with
dressing.
 Hummus Summer Veggie Salad Platter

Number of servings:4
Total Time:7 minutes
Fixings:
1 (10-ounce) container regular hummus
1 (8-ounce) bag baby spinach
¼ cup sliced radishes
½ cup chopped sugar snap peas
1 cup halved cherry tomatoes
¼ cup pine nuts
¼ cup roughly chopped parsley
¼ cup feta cheese
4 pita rounds

Red Pepper Lemon-Garlic Dressing

¼ cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon red pepper flakes
Method:
1. In a medium bowl, whisk all the ingredients. Taste for seasoning.
2. In a serving bowl or on a platter, place the hummus as the base of the salad.
3. On top of the hummus, lay the baby spinach, cherry tomatoes, sugar snap peas, radishes, pine nuts, parsley, and
feta cheese.
4. Drizzle with Red Pepper Lemon-Garlic Dressing. Heat up the pita rounds and serve with the salad.
 Pasta Salad

Number of servings:4
Total Time:40 minutes
Fixings:
2 cups uncooked pasta rotini
2 chicken breasts
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons Sesame seeds
10 oz Mann’s Power Blend
For the vinaigrette:
2 tablespoons olive oil
2 tablespoons rice vinegar
1½ tablespoons sesame oil
1½ tablespoons honey
¾ teaspoon soy sauce
Method:
1. Cook the pasta according to directions.
2. In a bowl, mix sesame oil and soy sauce. Toss the chicken in mixture and bake at 425°F for 10 minutes on each
side.
3. Let cool and slice into strips.
4. Combine all vinaigrette ingredients and toss with the cooked chicken. Add pasta and Mann’s Power Blend. Top
with sesame seeds.
5. Divide between 4 containers and freeze.
 Cauliflower Tofu Salad

Number of servings:4
Total Time:25 minutes
Fixings:
2 cups cauliflower florets, blended
1 fresh cucumber, diced
½ cup green olives, diced
⅓ cup red onion, diced
2 tablespoons toasted pine nuts
2 tablespoons raisins
⅓ cup feta, crumbled
½ cup pomegranate seeds
2 lemons (juiced, zest grated)
8 oz tofu
2 teaspoons oregano
2 garlic cloves, minced
½ teaspoon red chili flakes
3 tablespoons olive oil
Salt and pepper to taste
Method:
1. Season the processed cauliflower with salt and transfer to a strainer to drain.
2. Prepare the marinade for tofu by
3. combining 2 tbsp lemon juice, 1.5 tbsp olive oil, minced garlic, chili flakes, oregano, salt and pepper. Coat tofu in
the marinade and set aside.
4. Preheat the oven to 450°F.
5. Bake tofu on a baking sheet for 12 minutes.
6. In a salad bowl mix the remaining marinade with onions, cucumber, cauliflower, olives and raisins. Add in the
remaining olive oil and grated lemon zest.
7. Top with tofu, pine nuts, feta and pomegranate seeds.
 Backyard Barbecue Tortilla Salad

Number of servings:4
Total Time:12 minutes
Fixings:
1 (10-ounce) bag chopped romaine lettuce
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 avocado, diced
½ cup chopped fresh cilantro
¼ cup diced red onion
¼ cup salsa
2 tablespoons barbecue sauce
1 (3.5-ounce) bag corn tortilla strips
Ranch Dressing
¼ cup buttermilk
2 tablespoons mayonnaise
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon kosher salt
Freshly ground black pepper
2 teaspoons dried parsley
Method:
1. In a small bowl, whisk all the ingredients together. Taste for seasoning.
2. In a large bowl, toss the lettuce, beans, corn, avocado, cilantro, onion, and salsa.
3. Drizzle with 3 tablespoons Ranch Dressing, adding more dressing if desired. Drizzle with the barbecue sauce.
4. Serve topped with tortilla strips.
 Shredded chicken salad

Number of servings:6
Total Time:15 minutes
Fixings:
2 chicken breasts, boneless, skinless
1 head iceberg lettuce, cut into strips
2 bell peppers, cut into strips
1 fresh cucumber, quartered, sliced
3 scallions, sliced
2 tablespoons chopped peanuts
1 tablespoon peanut vinaigrette
Salt to taste
1 cup water
Method:
1. In a skillet simmer one cup of salted water.
2. Add the chicken breasts, cover and cook on low for 5 minutes. Remove the cover. Then remove the chicken from
the skillet and shred with a fork.
3. In a salad bowl mix the vegetables with the cooled chicken, season with salt and sprinkle with peanut vinaigrette
and chopped peanuts.
 Scallop Caesar Salad

Number of servings:2
Total Time:7
Fixings:
8 sea scallops
4 cups romaine lettuce
2 teaspoons olive oil
3 tablespoons Caesar Salad Dressing
1 teaspoon lemon juice
Salt and pepper to taste
Method:
1. In a frying pan heat olive oil and cook the scallops in one layer no longer than 2 minutes per both sides. Season
with salt and pepper to taste.
2. Arrange lettuce on plates and place scallops on top.
3. Pour over the Caesar dressing and lemon juice.
 Cherry Tomato Salad

Number of servings:6
Total Time:10 minutes
Fixings:
40 cherry tomatoes, halved
1 cup mozzarella balls, halved
1 cup green olives, sliced
1 can (6-ounce) black olives, sliced
2 green onions, chopped
3 oz roasted pine nuts

Dressing:
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Method:
1. In a salad bowl, combine the tomatoes, olives and onions.
2. Prepare the dressing by combining olive oil with red wine vinegar, dried oregano, salt and pepper.
3. Sprinkle with the dressing and add the nuts.
4. Let marinate in the fridge for 1 hour.
 Orange and grapefruit salad

Number of servings:2
Total Time:20 minutes
Fixings:
1 small organic orange
1 small pink grapefruit
1 dried date

Method:
1. Rinse the orange and grapefruit with hot water and rub dry
2. Use a peeler to peel off an approx. 3 cm long strip of peel very thinly from both fruits and cut across into fine
strips.
3. Peel the orange and grapefruit so thick that the white skin is also removed.
4. Cut out the fruit fillets between the separating skins; work over a bowl and catch the juice.
5. Halve the date lengthways, remove the stone, if necessary, cut the pulp into very fine strips.
6. Mix the date strips with the fruit fillets, half of the peel strips and the captured juice in a bowl. Let it steep for 10
minutes. Then, arrange on a plate and sprinkle with the remaining strips of peel.
 Savory Egg Salad

Number of servings:4
Total Time:25 minutes
Fixings:
8 large eggs
½ small red onion, minced
2 celery stalks, minced
4 large green olives, chopped (optional)
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
1½ cups baby arugula
Method:
1. In a saucepan, bring eggs to a boil. Remove from the heat, cover, and let eggs sit for 20 minutes. Peel eggs when
cool enough.
2. In a medium bowl, mash 5 whole boiled eggs and 3 boiled egg whites together with the back of a fork. Add the
remaining ingredients; stir to combine. Serve.
 Vibrant Red Pomegranate Cherry Spinach Salad

Number of servings:4
Total Time:10 minutes
Fixings:
1 (10-ounce) bag spinach
1 cup pitted and halved cherries
½ cup pomegranate arils
½ cup crumbled feta cheese
¼ cup sliced almonds
Pomegranate Balsamic Dressing
¼ cup extra-virgin olive oil
2 teaspoons Dijon mustard
2 tablespoons pomegranate juice
½ teaspoon kosher salt
Freshly ground black pepper
Method:
1. In a small bowl, whisk all the ingredients together. Taste for seasoning. Store any leftover dressing in an airtight
container in the refrigerator for up to 1 week.
2. In a large bowl, toss the spinach, cherries, and pomegranate arils with 3 tablespoons of Pomegranate Balsamic
Dressing. Taste and add more dressing, if desired.
3. Top with the feta cheese and sliced almonds.
 Potato and radish salad

Number of servings:4
Total Time:90 minutes
Fixings:
10 small waxy potatoes
4 tablespoons classic vegetable broth
2 tablespoons white wine vinegar
Salt
Pepper
2 radishes
1 handful sprout mix

Method:
1. Wash the potatoes, put them in a saucepan and cover with water. Cover and cook for about 20-25 minutes. Drain,
rinse with cold water, peel and leave to cool on a plate.
2. Heat (but do not boil) vegetable broth in a small saucepan or the microwave. Season with vinegar, salt and
pepper.
3. Cut the cooled potatoes into slices and add them to the warm broth. Let it steep for 40 minutes.
4. In the meantime, clean and wash the radishes and drain well in a colander. Wash small, tender radish leaves and
shake dry.
5. Slice the radishes, cut the tender leaves into thin strips and place both in a bowl.
6. Rinse the sprout mix in a sieve with hot water and drain well.
7. Mix the potato slices and stock into the radishes. Season with salt and pepper and sprinkle with the sprouts. Serve
the potato and radish salad.
 Cabbage and Egg Salad

Number of servings:4
Total Time:20 minutes
Fixings:
½ head green cabbage, chopped
2 eggs, hard-boiled, chopped
1 tomato, chopped
1 cucumber, chopped
2 garlic cloves, minced
5 -10 sprigs dill, minced
5-10 sprigs spring onions, minced
Salt and pepper to taste
Olive oil for dressing (about 3 tablespoons)
Method:
1. Combine all chopped and minced ingredients and mix well. Dress with olive oil; season with salt and pepper.
 Potato salad

Number of servings:4
Total Time:60 minutes
Fixings:
4 cups large waxy potatoes
2 red onions
3 tablespoons apple cider vinegar
1 cup classic vegetable broth
½ teaspoon agave syrup
1 ½ tablespoons rapeseed oil
1 cucumber
Pepper
3 stems dill
Salt
Method:
1. Wash the potatoes and cook in boiling water for about 20 minutes. Drain, quench, peel while it is still hot and
allow to cool.
2. Slice the potatoes and season with salt. Peel the onions and finely dice them.
3. Bring the onion cubes to a boil with vinegar, broth and agave syrup. Pour the boiling hot stock over the potatoes.
4. Add the oil and mix everything. Let it steep for 30 minutes, stirring gently more often.
5. Clean and wash the cucumber and cut it into very fine slices. Mix with the salad, season with salt and pepper and
let the salad stand for another 10 minutes.
6. In the meantime, wash the dill, shake dry, pluck off the flags, chop finely, mix with the potato salad and serve.