Salads are no longer just diet food, composed of lettuce and dressing. Browse through our gallery of delicious concoctions, including light and fresh, hearty and savory -- these big, bold combinations of prime produce and flavor-packed add-ins make it easy to get your veggies on.
Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This recipe comes from our book "One Pot."
Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and texture. We prefer French feta, which is typically milder and creamier, to other varieties.
This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish. Look for it alongside rice and other whole grains in natural-foods stores.
Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.
Night before: Combine all the ingredients and refrigerate this salad in an airtight container.