Recipes: Salads

Fruit and Walnut Spring Mix Salad

Ingredients
  • 1/2 cup walnuts
  • 1/2 cup non-fat Greek honey yogurt
  • 2 Tbsp light mayonnaise
  • 2 Tbsp minced fresh flat-leaf parsley
  • Zest of 1/2 lemon, finely grated
  • 1/2 fresh-squeezed lemon
  • 2 large crisp apples, halved, cored, and cut into 3/4″ pieces
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Campbell’s® Grilled Chicken Caesar Salad

Ingredients
  • 1 can (10 3/4 oz.) Campbell’s® Healthy Request® Cream of Chicken Soup
  • 1/2 cup water
  • 2 Tbsp each cider vinegar and lemon juice
  • 2 tsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 1/2 tsp ground black pepper
  • 4 Tbsp grated
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Yellow and Red Tomato Fresco

Ingredients
  • 1 vine-ripened tomato, seeded and diced
  • 1 yellow tomato, seeded and diced
  • 1/2 small red onion, peeled and finely chopped
  • 1/4 cup fresh basil leaves, finely chopped
  • 1 small clove garlic, peeled and finely chopped
  • 1/4 cup red wine
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Tomato and Basil Salad

Ingredients
  • 5 vine-ripened Jersey or heirloom tomatoes, cored and sliced into thin wedges
  • 1 small red onion, peeled and finely chopped
  • 1/3 cup fresh basil leaves, thinly sliced into strips
  • 1 small clove garlic, peeled and finely chopped
  • 1/2 cup
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Tabouli

Ingredients
  • 3 bunches Curly Parsley, finely chopped
  • 2 cups Roma tomatoes, diced
  • 1 1/2 cup scallion, finely diced
  • 3 cups bulgar dry cracked wheat, soaked over night in cups of water, excess water drained
  • 1 tsp fresh ground black pepper
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Super Spinach Salad

Ingredients
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • 1 lemon, juiced
  • 1 pound baby spinach
  • 1 cup blueberries
  • 1/2 red onion, thinly sliced
  • 3 tablespoons blackening spice, reduced sodium (see recipe below)
  • 2 lb raw shrimp, peeled and deveined
  • 3/4
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Roasted Red and Gold Beet Salad

Ingredients
  • 1 pound whole fresh red beets, stems trimmed 1/2 inch above the beets
  • 1 pound whole fresh golden beets, stems trimmed 1/2 inch above the beets
  • 1/4 cup olive oil
  • 1/2 cup finely chopped onions
  • 1/4 cup Marukan Rice
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Quinoa Pomegranate Salad

Ingredients
  • 2 cups quinoa, cooked according to package instructions
  • 1 Tbsp extra-virgin olive oil
  • 2 medium oranges, segmented
  • 1/2 tsp freshly ground pepper
  • 1/4 cup plus fresh parsley, finely chopped
  • 1 cup pickled beets, julienned
  • 1 whole pomegranate, seeded
  • 1/2
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Pacific Rim Shrimp Salad

Ingredients
  • 1 fresh pineapple
  • 12 ounces shrimp, shelled, deveined and steamed, chilled
  • 1 cup edamame, shelled
  • 1 cup broccoli florets, steamed and chilled
  • 1 Granny Smith apple, peeled and thinly sliced
  • 1 cup cooked quinoa
Curry Dressing
  • 1/2 cup low
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Nicoise Salad

Ingredients Vinaigrette
  • 1/2 cup freshly squeezed lemon juice
  • 3/4 cup extra virgin olive oil
  • 1 medium shallot, minced
  • 1 Tbsp fresh thyme, minced
  • 2 Tbsp fresh oregano, minced (or 1 Tbsp dried)
  • 1 Tbsp Dijon mustard
  • Salt and freshly ground
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Late Summer Superfoods Salad

Ingredients
  • 2 Granny Smith Apples, peeled and julienned
  • 1 cup celery root, peeled and julienned
  • 1/2 cup fresh blueberries
  • 1 3-ounce boneless skinless chicken breast, poached and cubed
  • 1/2 cup fat free plain yogurt
  • 1 lime, juiced
  • 1/2 cup walnuts,
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Kiwi Chicken Salad

Ingredients
  • 4 cup low sodium broth or water, to poach chicken
  • 2 4-ounce boneless, skinless chicken breasts
  • 1 lime, juiced
  • 1 cup low fat plain yogurt (not vanilla)
  • 1 tsp worcestershire sauce
  • 1/2 tsp cayenne pepper
  • Freshly ground black pepper,
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French Lentil Salad

Ingredients Salad
  • 4 cups French lentils
  • 2 carrots, peeled and cut into strips
  • 1 medium yellow onion, chopped
  • 2 large cloves garlic, chopped
  • 1 dried bay leaf
  • 3 sprigs fresh thyme
  • 1/4 tsp black pepper
  • 1 14-ounce block firm tofu
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Fennel and Orange Salad with Chicken

Ingredients
  • 1 fennel bulb
  • 2 oranges
  • 2 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1/2 red onion, thinly sliced
  • 1 bunch parsley, chopped
  • Freshly ground pepper
  • 1/2 cup walnuts, toasted
  • 1 pound chicken drumsticks, roasted
Directions Remove the tough… Read more

Crab Salad

Ingredients
  • 1 16-ounce can Blue or Dungeness crab meat, drained and rinsed well
  • 1 cup mixed colors bell pepper, chopped finely
  • 1 cup celery, chopped finely
  • 2 Tbsp red onion, chopped finely
  • 3 Tbsp lime juice
  • 3 Tbsp olive oil
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Broccoli Feta Salad

Ingredients
  • 1/3 cup non fat feta cheese, crumbled
  • 1/4 cup nonfat plain yogurt
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 8 ounces broccoli
  • 1 7-ounce can chickpeas, rinsed well
  • 1/2 cup red bell pepper, chopped
  • freshly ground pepper, to taste
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Bright Autumn Flavors Salad

Ingredients
  • 1 spaghetti squash
  • 1 cup red grapes, halved
  • 1/2 cup walnut halves
  • 3 Tbsp olive oil
  • 3 Tbsp red wine or cider vinegar
  • Freshly ground pepper
  • 1 head radicchio, leaves separated, optional
Preheat oven to 375 degrees Directions Cut… Read more

Blooming Salad with Raspberry Shrub Vinaigrette

Ingredients
  • 2 heads Boston or Bibb lettuce, rinsed and torn
  • 1 head radicchio, cleaned and torn
  • 1 head red leaf lettuce, cleaned and torn
  • Edible flowers, such as pansies, orchids, chrysanthemums or nasturtiums
  • 1 12-ounce pork tenderloin
  • Freshly ground pepper
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Autumn Salad with Pork Tenderloin

Ingredients
  • 1 acorn squash
  • 1 yellow beet
  • 1 red beet
  • 6 oz pork tenderloin, seasoned with pepper
  • 1 head frisee, torn
  • 1 bunch chives, chopped
  • 1 bunch thyme, leaves removed and chopped
  • 1/2 red onion, diced
  • 2 cloves garlic, chopped
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