Creative Salads

Creative Salads

tomato chickpea wheatberry salad with egg and basil

Most anything can be turned into a salad in my kitchen. I often eat salads for lunch that are bits and pieces of whatever is around, from roasted vegetables, fresh herbs, toasted seeds or nuts to pickled things, cooked beans or grains and toasty bread crumbs. . . you name it, it’s probably been in a salad of mine. Here are some favorite combinations. Make┬áthem or use them as inspiration and make them your own!


Barley Salad with Roasted Celery Root, Carrots and Herbs

Beet, Cilantro and Avocado Salad

Celery and Chickpea Salad

Celery Root, Carrot & Celery Slaw/Remoulade

Chicken, Arugula and Mustard Greens Salad

Cook-with-what-you-have Salad w/ Creamy Miso Dressing

Cook-with-what-you-have Salad w/ Greens & Beans

Cucumber, Melon and Sweet Onion Salad with Dill

Cucumber Salad w/ Peanuts & Sesame

Fennel, Orange & Scallion Salad

Herb & Rice Noodle Salad w/ Vietnamese Style Dressing

Kale Salad w/Chickpeas, Tahini Dressing & Toasted Breadcrumbs

Lemony Carrot Salad w/ Toasted Sunflower Seeds

Quinoa & Tangerine Salad

Roasted Beet, Arugula & Walnut Salad

Spring Quinoa Salad w/ Herbs, Green Onions & Radishes

Spring Salad w/ Strawberries

Toasted Bread Salad w/ Mizuna or Mustard Greens

Tomato Salad w/ Toasted Bread & Greens

White Bean, Pea & Shrimp Salad with Chimichurri Dressing

Winter Salad of Kale, Roasted Squash & Pumpkin Seeds

Winter Squash Salad w/ Feta, Harissa & Toasted Nuts