These robust salads make a great accompaniment to a main course—or they can be enjoyed on their own.
Salad with Cherries, Mango, Avocado, and Almonds
Warm Squash Salad with Maple Yogurt Dressing
Carrot Salad
Three Bean Salad
Caramelized Pear and Pecan Salad with Blue Cheese Dressing
Avocado, Yellow Beet, and Green Bean Salad
Spicy Mango Asian Salad
Plum Salad
Spring's Best Salad
Fresh Fennel Salad
Fresh Parsley Salad
Beet and Arugula Salad with Walnuts and Feta Cheese
Strawberry Spinach Salad
Spring Salad of Arugula with English Peas, Radishes and Strawberries
Broccoli Salad
Orange and Jicama Salad
Panzanella Bread Salad
Accordion Tomatoes
Quick Lemon and Garlic Quinoa Salad
Tangy Ceasar Salad
Summer Tabbouleh with Parsley and Mint
Shrimp Louis
Strawberry-Tarragon Salad with Aged Balsamic Vinegar
Creamy Potato Salad with Chives and Mint
In this interview, author Anna Lappé explains how our current food system is contributing to global warming, and why organic agriculture offers hope for a healthier and more sustainable solution to climate change.
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