Salads

Sarah Kay Hoffman shares a delicious whole-foods recipe to share with your loved ones.

This make-ahead salad can be served at room temperature.

This simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.

Packed with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.

Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.

Tomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.

Try thyme, oregano, or rosemary for this infused oil.

If you're an herb lover, try basil, chervil, dill, and tarragon in this salad.

Toasted pumpkin seeds and crumbled feta round out this fresh, herb-filled salad.

Mint and lemon pair nicely with the blueberries in this fruity tabbouleh.

Sliced almonds add a nutty crunch to this bright summer salad.