Finely chopped hard-boiled egg makes this salad look like mimosa flowers, hence the name. Instead of chopping the egg, you can use a ricer if you have one. Keep the white and yolk separate for a particularly striking presentation.
Peanut Pasta Salad
This tasty, super-easy salad is chock full of nutritious vegetables and you can pull it together in minutes.
Citrus and Beet Salad
A colourful, low fat salad you can make year-round. Although our dressing was developed to go with spinach, this recipe works equally well with baby arugula.
Cool Cucumber Sunomono with Crab
Sunomono is Japanese for vinegared salads, especially refreshing in the heat of summer. Serve as part of multi-course Japanese meal.
Lightened Up Creamy Coleslaw
We’ve made a low fat creamy coleslaw by substituting plain yogurt for the usual full fat mayonnaise. Prepackaged coleslaw mix is a great time-saver; look for it in the produce section.
Minted Couscous Salad
Mint makes this salad particularly fresh-tasting.