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Acini de pepe pasta tossed with a cooked sweet pineapple sauce, cherries, mandarin oranges, and pineapple and chilled.
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This is a warm salad: cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit.
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Sweet and savory come together beautifully in a salad of marinated grilled chicken and pineapple on a bed of baby spinach.
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This very refreshing salad is easy and fast to make! The taste of the raw pumpkin is a nice change from the usual pumpkin soup or pie.
Ingredients: raisins, apples, pumpkin, lemon juice
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Put your leftover chicken to good use with this spicy buffalo chicken salad. Cubed chicken is tossed with ranch dressing, spicy wing sauce, crunchy celery, and green onions.
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This quick salad has all the flavors of the classic, but uses cottage cheese as a less-expensive option for fresh mozzarella.
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Chunks of turkey or chicken add a variety to this wonderful broccoli salad. Try with crisp red grapes and a bit of diced red onion. Instead of mayonnaise, use a creamy style salad dressing done up with vinegar and sugar.
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Tofu and tuna blended until smooth and combined with chopped celery, carrots, onion garlic and a hint of cayenne for kick. Served hot or cold.
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This hearty, power salad bowl is loaded with quinoa, beans, and egg for a vegetarian meal with great sources of protein.
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Sweet watermelon, spicy arugula, and salty feta cheese prove that contrasting flavors can be quite delicious.
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This recipe gets you started with the tofu base, and then you add your favorite egg salad ingredients (mayonnaise, celery, etc). Chill before serving.
Ingredients: tofu, water, white vinegar, salt
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A great way to use homemade pesto besides as a pasta sauce is this egg salad that tastes great on crackers or cocktail rye or can be served on top of a summer salad.