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Recreate the smoky, salty flavor of bacon with a vegetarian twist!
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In our salad days, when we were green, we confined our salad recipes to the strictly lettuce and tomato set—and then we discovered exotic couscous, creamy potato salad, pasta salad recipes and main dish salads for every season.
This warm and filling salad is perfectly complimented by caramelized sweet potatoes, crunchy pepitas, and creamy feta.
A summer potluck staple! If you’re looking for a salad with a little less spice, substitute the Thai chilies for a large seeded jalapeño.
A healthy salad full of massaged kale, pecorino romano, raisins, chicken, and smothered in a fresh lemon dressing!
A gluten-free and vegan salad that’s filling enough for a main course.
A lighter, tropical version of the taco salad with an easy-to-make fruity dressing.
A make-ahead, on-the-go salad that will last all week.
Fresh mozzarella and juicy tomatoes make this a refreshing chicken salad.
This simple Weight Watchers-endorsed salad comes together in 20 minutes for a light weeknight supper.
Put chopped kale into large bowl. Add olive oil, lemon juice and salt. Massage the dressing into the kale with your hands until the kale…
Process all ingredients in a blender until smooth. Makes 2½ cups. Recipe courtesy of Lorie from Mississippi Kitchen.
Add all ingredients to a blender and puree until very smooth. Store in a bottle or jar, shake and use! Recipe courtesy of Carlene from…
Add all ingredients to NutriBullet, food processor or blender, then blend until smooth, creamy consistency is achieved. Store in refrigerator up to one week. Recipe…
Combine all ingredients in a blender and process until very smooth. This dressing gets hotter over time. Recipe courtesy of Annie from An Unrefined Vegan.
In a small bowl add lemon juice, zest, mustard, salt, and pepper. Use an emulsion blender to combine. With blender on, slowly stream oil into…
Slice each asparagus spear on the bias into fourths and set aside. Bring a medium pot of salted water to a boil. Add the asparagus and…