Salads

Pan-fry or bake prosciutto until crisp and crumble it over the salad or top with toasted walnuts or pine nuts. Use a combination of red and green pears to make a festive holiday plate or add some thinly-sliced Belgian endive or radicchio to the lettuce mix for crunch and color. Try Asian pears for milder crispy sweetness.

What might seem like an odd combination at first quickly proves itself to be a new favorite. You might wonder why you've never mixed together these two summer staples before.

The humble chickpea gets a soapbox to stand on with this bold spice rub. Crispy and delicious after roasting, we love throwing them in burritos or green salads. If going the salad route, let them cool first, then add peach slices and a little bit of goat cheese to create a summer salad experience like no other!

A refreshing salad, you can add cucumber, feta cheese, papaya, and/or jicama to customize.

Serve at room temperature with grilled kebabs, burgers, or seafood.  Perfect for picnics and potlucks!

This vivid, bright green salad is amazing for spring: asparagus, peas, spinach, and a zesty mint-chive-lemon vinaigrette! This recipe was created by Jessica Bongard of Sweet Lime Cooking Studio, who teaches City Market’s “Inspired Vegetarian” series.

Who says salads aren't intended for the winter? This one hits a perfect note between exotic and healthy in those darker days, and is sure to brighten up your taste buds.

This salad can be served right away or can sit for an hour to help the flavors meld. Try purple carrots for a colorful presentation.

This tuna salad works well on sandwiches, or mix it up a little and try it in a lettuce wrap.

An untraditional rice salad with a wintry, holiday twist.