Salads

Serve this salad with a slice of warm quiche or a bowl of French onion soup for a perfect brunch.

This salad can be served as a main dish for a light lunch or a side dish to barbeque.

This salad goes well with dishes like pork chops, ham, turkey or vegetarian sausages.

This bright, fresh salad is a great way to use a variety of spring produce, and packs a protein punch from the lentils. Make sure to use French lentils, which hold their shape better after cooking, and try varying the veggies depending on what you enjoy. Fresh, crunchy snap peas or green beans would be delicious, or serve over a bed of lettuce or baby spinach.

This tasty salad is filling enough to be a meal on its own, but it is also great to serve alongside any Italian dish, or grilled meats, like chicken or salmon.

The flavors of the arugula and citrus will go nicely with a charcuterie tray featuring almonds, cheese and salty pancetta.

Any number of cheeses will complement this salad, including chèvre goat cheese and mascarpone, which have a neutral flavor, allowing the pear and strawberries to shine.

The perfect potluck salad! Make ahead of time, and keep the salad cool until it’s time to share. Keeps, tightly covered in the refrigerator, for two days.

Enjoy this crunchy, colorful, summer salad—packed with your favorite veggies.

This salad is so yummy, healthy, inexpensive and easy to make with local ingredients. This is my favorite to make ahead and pack for work week lunches, you can add in salad greens or adapt the recipe with other veggies to use what you have available. This recipe was entered in our We ♥ Local Sweet Potato recipe contest by Christine Kelley.