Edamame, grains and cheese ensure this unusual and refreshing salad has a main course level of protein.
Hearty Grain & Quinoa Salad
Mexican Party Potato Salad
Canned cream-style corn gives this potato salad a delectable creaminess, without the usual mayo. Perfect for potlucks.
Baby Kale Salad
If you’re used to strongly-flavoured, too-tough-to-eat-raw, fully-grown kale, our baby kale will be a revelation! Tender and mild, it’s perfect in a salad. Cider vinegar adds a nice bite.
Spring Salad with Smoked Trout & Pickled Red Onions
As colourful as it is delectable, this smoked trout-topped main course salad has springtime fresh and tender lettuce, asparagus and radishes, along with dilled potatoes – all tossed with our French-inspired vinaigrette with Dijon mustard.
Fresh & Crispy Kale Salad
If you’ve never tried kale raw in a salad, try it in this fruit-and-nut salad. Balsamic condiment, pine nuts and pecorino give it an Italian feel. The recipe easily doubles for a crowd, perfect for a holiday meal.
Crunchy Cashew Chicken Salad
With crisp iceberg lettuce, peppery arugula and radicchio, this main course Asian-inspired grilled chicken salad is tossed with a cashew, soy and sesame dressing. An enticing alternative to croutons, we’ve used crunchy dried chow mein noodles and more of our rich, roasted jumbo cashews as toppers.
Chicken and Avocado Dinner Salad
Maximize your summer evenings with this no-cook family-sized dinner salad, ready in 20 minutes.
Shaved Asparagus and Spinach Salad
Thin asparagus shavings are tossed with dressing and served raw in this tasty side salad. Make sure your vegetable peeler is sharp for this recipe. A Swiss-style peeler makes this a snap.
Tuna and 2-Bean Salad
Tuna is a great source of omega-3 polyunsaturated fat, which is good for the health of your heart. This main course salad has a summery feel that you can enjoy year-round.
Shrimp Russian Salad with Horseradish Dill Cream
This cold main-course shrimp salad gets a kick from horseradish. Cut all the vegetables to about ¼ inch (5 mm) dice, about the same size as the peas. Thaw the shrimp first, if you buy frozen.