Broccoli & Apple Salad

1 large crown and stem of broccoli

2 apples

Juice of 1 lemon 

1 T. olive oil

Salt and pepper, to taste

Yogurt Dressing:

1 T. yogurt

1 t. olive oil

1 t. lemon juice

1 t. chopped fresh dill

Salt and pepper, to taste

Slice the stem of the broccoli into 1/8" disks. If you can't get them that thin, don't worry, but if you have the patience, thinner is better! Once you reach the crown of the broccoli, cut the florets off and slice them as thin as you can. Set the broccoli slices in a bowl.

Halve and core the apples, then slice them thinly into 1/8" slices. Put them in the bowl with the broccoli.

Mix together lemon juice, olive oil, salt, and pepper in a small bowl. Taste and season with more salt and pepper if needed.

Pour the dressing over the broccoli mixture and toss gently.

Alternatively, mix together the Yogurt Dressing ingredients, pour over the broccoli mixture, and toss gently. 

Serves 4 as a side.

Adapted from Good and Cheap, p. 44.   

Red Cabbage Slaw

1/2 head red cabbage, cored and finely shredded

1 large carrot, cut into fine julienne

1/4 c. chopped cilantro leaves

1 bunch green onions, diced

1 T. lime juice

1 T. orange juice

1/2 t. pure maple syrup

1 T. extra virgin olive oil

1 garlic clove, peeled and minced

1/2 t. sea salt

1/4 t. white pepper

In a salad bowl, toss together cabbage, carrot, cilantro, and green onions.

In a small bowl, whisk together lime juice, orange juice, maple syrup, olive oil, garlic, salt, and pepper to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.

This makes an amazing topping for tacos. Pair with an avocado dressing or salsa.

Will top 10 tacos.

Adapted from Decolonize Your Diet, p. 135. 

Cucumber & Onion Quinoa Salad

1-1/2 c. dry quinoa, rinsed and drained

2-1/4 c. water

1/3 c. white wine vinegar

2 T. extra-virgin olive oil

1 T. chopped fresh dill

1-1/2 t. sugar

2 pinches salt

1/4 t. freshly ground black pepper

2 c. sliced sweet onions

2 c. diced cucumber

4 c. shredded lettuce

In a medium pot, combine quinoa and water. Bring to a boil, cover, reduce heat to medium-low, and simmer for 15-20 minutes, until water is absorbed. Remove from the stove and let stand 5 minutes. Fluff quinoa with a fork and set aside.

Meanwhile, in a small bowl, mix vinegar, olive oil, dill, sugar, salt, and pepper. Set aside.

In a large bowl, gently mix together onions, cucumber, and lettuce. Fold in quinoa and dressing. Serve immediately or chill and serve soon.

Makes 4 servings. 

Adapted from Vegan Meal Prep, p. 85.

No-Cook White Bean Salad with Feta & Lemon-Garlic Vinaigrette

2 T. lemon juice

2 T. whole-milk plain Greek yogurt

1/2 t. Dijon mustard

1 small clove garlic, minced

1/4 t. coarsely ground black pepper

1/4 t. salt

1/4 c. extra-virgin olive oil

2 15-oz. cans no-salt-added cannellini beans, rinsed and drained

3 c. loosely packed baby spinach

1 pint cherry tomatoes, halved 

2 small shallots, sliced

3 T. chopped fresh dill

1/2 c. crumbled feta cheese

1/4 c. toasted chopped walnuts

Whisk together lemon juice, yogurt, Dijon mustard, garlic, pepper, and salt in a large bowl. While whisking constantly, slowly stream in olive oil until combined. Add white beans, spinach, tomatoes, shallots, and dill; gently toss until evenly coated. Sprinkle with feta and walnuts. 

Serves 4.

Adapted from EatingWell.com.

Strawberry Poppy Seed Salad with Chicken

4 c. mixed salad greens

1 c. diced cooked chicken

4 large strawberries, hulled and sliced

1 oz. goat cheese, crumbled 

3 T. poppy seed dressing (homemade or bottled)

1/4 c. chopped toasted pecans (optional)

Place greens, chicken, strawberries and goat cheese in a large bowl. Add dressing and toss to coat. Sprinkle with pecans, if desired.

Serves 2.

Adapted from EatingWell.com.

Avocado Chicken Salad

1/2 c. firmly packed fresh cilantro leaves and tender stems

1/2 c. coarsely chopped fresh chives, plus more for garnish

1/4 c. firmly packed fresh dill

1 T. drained capers

1 t. lemon zest, plus more for garnish

1 T. lemon juice

2 cloves garlic

3/4 t. salt

1/2 t. ground pepper

2 ripe avocados, halved and pitted, divided

1/3 c. mayonnaise

1/4 c. whole-milk plain Greek yogurt

3 c. shredded cooked chicken breast

Combine cilantro, chives, dill, capers, lemon zest, lemon juice, garlic, salt, pepper, and the flesh from 1 avocado in a food processor; process until finely chopped, about 30 seconds. Add mayonnaise and yogurt, and process until smooth, 1 to 2 minutes.

Dice the remaining avocado and place in a medium bowl. Add the chicken and the dressing; stir gently until combined and evenly coated. Serve at room temperature or refrigerate until cold, about 2 hours. 

Garnish with additional chives and lemon zest before serving, if desired.

Serves 6.

Adapted from EatingWell.com. 

Black Bean Quinoa Bowl

¾ c. canned black beans, rinsed

⅔ c. cooked quinoa

¼ c. hummus

1 T.lime juice

¼ medium avocado, diced

3 T. pico de gallo

2 T. chopped fresh cilantro

Combine beans and quinoa in a bowl and set aside. In  small bowl, stir together hummus and lime juice together; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and 2 cilantro.

Serves 1.

Adapted from Eating Well.com.

Wild Rice Salad with Arugula Pesto

3 c. arugula, divided

1/2 c. grated Parmesan cheese

1/4 c. extra-virgin olive oil

2 cloves garlic, chopped

1/4 t. salt

1/8 t. ground black pepper

1 8-oz. package cooked wild rice

2 c. cherry tomatoes, halved

1/4 c. crumbled feta or goat cheese

2 T. pine nuts, toasted

Combine 2 c. arugula, Parmesan cheese, oil, garlic, salt, and pepper in a food processor and pulse until smooth.

Place wild rice in 4 medium bowls. Add the arugula pesto, tomatoes, feta or goat cheese, and the remaining 1 c. arugula; toss to coat. Sprinkle with pine nuts. 

Serves 4.

Adapted from EatingWell.com.  

Chicken-Quinoa Bowl with Strawberries & Pecans

 2 T. balsamic vinegar

2 t. pure maple syrup

1 t. Dijon mustard

1 clove garlic, grated

½ t. kosher salt

⅛ t. ground pepper

⅓ c. extra-virgin olive oil

4 c. torn romaine lettuce

2 c. cooked quinoa, cooled

2 c. shredded or chopped cooked chicken

8 large strawberries, quartered

½ small watermelon radish or 4 small red radishes, thinly sliced

¼ c. crumbled goat cheese

¼ c. chopped pecans, toasted

Whisk vinegar, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Whisk in oil in a slow, steady stream until emulsified.

Divide lettuce, quinoa, chicken, strawberries, radish, goat cheese and pecans evenly among 4 bowls. Drizzle with the dressing.

Serves 4.

Adapted from Eating Well.com.

Spinach Salad with Quinoa, Chicken, & Fresh Berries

3 c. fresh baby spinach or mixed greens

1 c. cooked quinoa

⅔ c. chopped cooked chicken breast

½ c. fresh blueberries and/or sliced fresh strawberries

2 T. crumbled feta cheese

2 T. sliced almonds, toasted

2 T. extra-virgin olive oil

1 T. white wine vinegar

¼ t. Dijon mustard

½ t. honey

½ t. kosher salt

Place spinach, quinoa, and chicken in a bowl or in 2 (1-qt.) airtight containers. Top each salad with berries, cheese and almonds. Cover and chill until ready to serve.

Just before serving, whisk together oil, vinegar, mustard, honey and salt in a small bowl. Divide dressing evenly between the salads and toss to coat; serve immediately. 

Makes 2 servings.

Adapted from EatingWell.com.

Chickpea & Quinoa Grain Bowl

1 c. cooked quinoa

⅓ c. canned chickpeas, rinsed and drained

½ c. cucumber slices

½ c. cherry tomatoes, halved

¼ avocado, diced

3 T. hummus

1 T. finely chopped roasted red pepper

1 T. lemon juice

1 T. water, plus more if desired

1 t. chopped fresh parsley (optional)

Pinch of salt

Pinch of ground pepper

Arrange quinoa, chickpeas, cucumbers, tomatoes and avocado in a wide bowl.

Stir together hummus, roasted red pepper, lemon juice and water in a separate bowl. Add more water to reach desired consistency for dressing. Add parsley, salt and pepper; stir to combine. Serve with the grain bowl.

Makes 1 serving.

Adapted from Eating Well.com.

Jane's 3, 2, 1 Salad Dressing

3 T. balsamic vinegar 

2 T. mustard of choice

1 T. maple syrup

Whisk all ingredients together in a small bowl until smooth.

Makes about 1/3 cup.

Adapted from Forks over Knives, p. 118.

Woodstock Peace Salad with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach)

Diced cucumbers

Red peppers

Shredded carrots

Broccoli florets

Diced red onion

Shredded purple cabbage

Sprouts of your choice (sunflower and mung bean sprouts are recommended)

Avocado

Olives

Hemp seeds

Dressing:

1 c. tahini

1/2 c. lemon juice

1 garlic clove, minced

Purified water (for thinning)

Salt and pepper to taste

Prepare the salad ingredients and toss them together. Whisk together all dressing ingredients in a bowl until combined. Dress the salad and serve.

Adapted from Forks over Knives, p. 107.

Mixed Green Salad with Pickled Nectarines

1 c. apple cider vinegar

1 c. water

1/2 c. sugar

3/4 t. kosher salt

3 c. thinly sliced firm-ripe nectarines

1/4 c. extra-virgin olive oil

1 T. Dijon mustard

1 T. apple cider vinegar

1/4 t. kosher salt

1/8 t. black pepper

6 oz. spring mix salad greens

1/4 c. crumbled goat cheese

1/3 c. plain granola

Cook 1 c. apple cider vinegar, water, sugar, and 3/4 t. salt in a saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture comes to a boil. Remove from heat. Add nectarines. Let stand at least 30 minutes or up to 1 hour.

Reserve 1/4 c. pickling liquid in a small bowl, then drain nectarines and set aside.

Whisk together reserved pickling liquid, olive oil, Dijon mustard, 1 T. apple cider vinegar, 1/4 t. salt, and pepper in a small bowl.

In a large bowl, gently toss together spring mix greens, goat cheese, nectarines, and dressing. Sprinkle with granola.  

Serves 6.

Adapted from Southern Living magazine, June-July 2025, p. 14.

Arugula & Cucumber Salad with Tuna

3 T. chopped fresh basil

1 T. white wine vinegar

1-1/2 t. lemon juice

1/2  t. salt

3 T. extra-virgin olive oil

3/4 c. thinly sliced celery

3/4 c. thinly sliced Persian or English cucumber

5 oz. baby arugula

8 pitted Castelvetrano olives, quartered

2 (6.7-oz.) packages no-salt-added tuna filets in water, drained

Whisk basil, vinegar, lemon juice, and salt together in a large bowl. Add oil and whisk to combine. Add celery, cucumber, arugula, and olives; toss to coat.

Divide salad among 4 bowls. Flake tuna on top of each bowl.

Serves 4.

Adapted from 5 Ingredients, 15 Minutes, page 25.  

  

Greek Chickpea Salad

1 15-oz. can chickpeas, rinsed and drained

2 c. diced Persian cucumber

1 green bell pepper, sliced

1-1/3 c. halved grape tomatoes

20 pitted Kalamata or Gaeta olives

1/2 c. sliced red onion (sliced lengthwise)

4 oz. fresh feta cheese, cut into 4 thick slices

Dressing:

Juice of 2 fresh lemons

2 T. extra-virgin olive oil

2 t. minced fresh oregano

1/4 t. kosher salt

Freshly ground black pepper

Divide chickpeas, cucumber, bell pepper, tomatoes, olives, and red onion evenly between 4 salad bowls or 4-cup containers. Top each with 1 slice feta.

In a small bowl, whisk together the lemon juices, olive oil, oregano, salt, and pepper to taste.

Serve dressing on the side with each salad.

Makes 4 servings. 

Adapted from Skinnytaste Meal Prep, p. 78.

Bulgur-Cauliflower Bowls with Olive Dressing

2 c. boiling water

1 c. bulgur

2 c. chopped or riced cauliflower

1/2 c. pitted Kalamata and/or green olives, coarsely chopped

3 T. lemon juice

3 T. olive oil

1 small clove garlic, minced

Black pepper

4 c. greens (bitter, mild, or mixed)

3 c. thinly sliced celery

1 15-oz. can Great Northern beans, rinsed and drained

1 c. (4 oz.) crumbled feta cheese

In a large heatproof bowl pour the boiling water over the bulgur. Cover and let stand 15 minutes.

Meanwhile, if using chopped cauliflower, process with 3-5 pulses in a food processor to finely chop.

For dressing, in a small bowl combine olives, lemon juice, oil, and garlic. Season to taste with pepper.

Drain bulgur; return to large bowl. Stir in cauliflower. Divide mixture into serving bowls. Top with greens, celery, beans, and feta, and serve with dressing.

Makes 4 servings.

Adapted from Weeknight Easy Favorites, p. 4. 

Creamy BLT Pasta Salad

4 c. dried gemelli or cavatappi pasta

12 oz. sliced bacon

2 garlic cloves, minced

3/4 c. sour cream

1/2 c. mayonnaise

1/3 c. chopped fresh chives or green onions

2 T. cider vinegar

2 T. milk plus a little extra if needed

1/4 t. black pepper

3 c. chopped heart of romaine lettuce

1-1/2 c. cherry tomatoes, halved

4 oz cubed or shredded cheddar cheese

Cook pasta in boiling salted water according to package directions; drain and rinse with cold water, then drain and cool.

Meanwhile, in a 12" skillet, cook bacon over medium heat until crisp. Drain on paper towels, saving 1 t. drippings in skillet. Coarsely chop bacon and set aside. 

Add garlic to reserved drippings. Cook and stir 1 minute or until golden and fragrant.

For dressing, in an extra-large bowl combine sour cream, mayonnaise, chives, vinegar, milk, pepper, and garlic.*

Add pasta, bacon, lettuce, tomatoes, and cheese to dressing; toss to coat. If needed, stir in additional milk to reach desired creaminess. Top with more chives or green onions.

*If making ahead, transfer dressing to a small airtight container. Combine salad ingredients in a large airtight container. Store in refrigerator up to 24 hours, then combine dressing and ingredients just before serving.

Makes 12-16 servings. 

Adapted from Better Homes & Gardens magazine, May 2024, p. 98.

Aoili-Avocado Mayonnaise

1 avocado, halved, seeded, and peeled

1/4 c. mayonnaise

1/4 c. fresh lemon juice

2 cloves garlic, minced

1/2 t. salt

1/4 c. chopped fresh parsley

2 T. snipped fresh chives 

In a medium bowl combine avocado, mayonnaise, lemon juice, garlic, and salt. Coarsely mash and mix together with a potato masher or fork. Stir in parsley and chives.

Spread on a BLT sandwich to make it fabulous, or spoon over grilled steak or fish. 

Makes 1-1/2 c.

Adapted from Better Homes & Gardens magazine, June 2023, p. 95.  

Lemon-Avocado Dressing

2 avocados, halved, peeled, and seeded

6 T. olive oil

6 T. fresh lemon juice

5 T. cold water

1/4 c. packed fresh parsley leaves

1 t. salt

Combine ingredients in a blender. Cover and blend until smooth, scraping down sides and pulsing as needed, 1-2 minutes. Transfer to a bowl. Cover surface of dressing with plastic wrap. Chill up to 2 days.

Serve as a dip for crudites or fruit, or to update a traditional potato salad.

Makes 2 c.

Adapted from Better Homes & Gardens magazine, June 2023, p. 95.