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.
Organic Rice and Bean Medley Salad
A fabulous vegetarian main course salad. Leftovers make a great lunch.
Mediterranean Shrimp Pasta
Greece is famous for its shrimp in tomato sauce with feta cheese melting on top – the inspiration for this pasta dish.
Aphrodite Chopped Salad
In Greek mythology, Aphrodite was the goddess of love. This variation on a Greek salad is a one-bowl, chop-and-toss quicky.
Asian Vegetable Salad
There’s a medley of wonderful Asian flavours in this beautiful salad. For a more authentic taste, use daikon radish, cut into thin strips.
Chicken and Bacon Salad
All the flavours of a club sandwich in a quick chop-and-toss salad. Use pre-cooked bacon to make it even quicker.
Chicken Club Salad
All the flavours you love in a club sandwich, without the carbs from the bread!
Chicken Confetti Salad
This salad takes its name from the appearance of the little colourful bits of vegetables. It makes a lovely lunch dish.
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.
Crunchy Green Salad with Beets and Raspberry Vinaigrette
PC Lettuce Wraps are so crisp you can pick this salad up and eat with your hands! Celery and pecans give extra crunch.