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a plate of carrot salad

Shredded Carrot and Currant Salad

By Karen Olson

The Middle Eastern–inspired flavors of orange flower water and cinnamon pair well with raw carrots in this quick-and-easy salad.

apple walnut salad

Parsley, Apple and Walnut Salad  

By Karen Olson

This healthier version of the classic Waldorf salad has plenty of fresh parsley and a crisp, clean flavor.

falafal and greens on a plate

Falafel With Lemon-Tahini Sauce

By Karen Olson

A Middle Eastern classic, these little patties are made with garbanzo beans and fresh parsley. Serve with Lemon-Tahini Sauce (recipe below), chopped lettuce, tomatoes, feta cheese and whole-grain pita bread. Terrific for lunch.

a bowl of sweet and sour mushrooms

Sweet and Sour Braised Portobello Mushroom Caps With Asian Greens and Brown Rice

By Karen Olson

This comforting dish combines the tangy, earthy tastes of pineapple juice, tamari, fresh gingerroot and sesame oil.

grilled mushroom salad

Spinach Salad With Grilled Portobello Mushrooms

By Karen Olson

When portobello mushrooms are grilled, they develop a meaty flavor. In this vegetarian version of a steak salad, the heat of the grilled mushrooms slightly wilts the spinach. If you would rather use another salad green, cool the grilled mushroom slices to room temperature before tossing together.

spinach salad with cashews and coconut

Island Spinach Salad

By Cary Neff

This colorful salad bursts with flavor, thanks to nutty toasted coconut and a tangy lime vinaigrette. The spicy coconut cashews can be sprinkled on top of the salad or served on their own as a quick appetizer.

apple celery salad on a plate

Celery, Apple and Pecan Salad with Lemon Hazelnut Dressing

By Cary Neff

This light, energizing salad — infused with the fresh flavors of celery, tart apples and toasted pecans — makes a great snack or side. For more substance, add a shaving of Asiago or Manchego cheese.

Warm Citrus Black Lentil and Quinoa Salad

Warm Citrus Black Lentil and Quinoa Salad

By Cary Neff

Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.

a plate of cauliflower coleslaw


By Karen Olson

This slaw can be made even more colorful by using purple or green cauliflower, and by substituting red apples for the green, or adding red cabbage into the mix. Sprinkle in some currants for more texture and flavor. Although a food processor with a grater attachment is helpful for preparing vegetables for this salad, you can use a hand grater or finely chop the vegetables by hand.

a green salad with blueberries

Salad of Mixed Greens With Blueberries

By Cary Neff

A vibrant and easy spring mix salad with blueberries, goat cheese, walnuts, and balsamic dressing.

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