Jicama (also known as the “Mexican turnip”) has a taste and texture reminiscent of a crisp apple or raw potato, and its mild taste makes it a versatile addition to all kinds of salads. Here the vegetable takes center stage with a spicy dressing that replicates the flavors of a […]
Salads
lemon zest & black pepper tagliatelle
Tagliatelle are simply long, flat strands of “pasta” that resemble fettuccine. Broader, flatter noodles mean more surface area for soaking up sauce and this simple sauce is so savory, you’ll be tempted to lick your plate clean!
asian chicken and noodle salad
Chicken and noodles served in a salad rather than a soup. Since peanuts and peanut butter are off the menu for GF diets, consider making this with almond butter for a change.
pasta primavera salad
This all-veggie variation on the carb-laden dish is high on eye-appeal and delivers bonus nutrition in every bite. Use a combination of yellow and Italian squash for the pasta to make it even more colorful.
lemon chard pasta
One of the more colourful “greens,” Swiss chard is also one of the world’s healthiest foods. In addition to its anti-inflammatory and detoxifying properties, it’s known to stabilize blood sugar.
thai chicken salad
This spicy salad is served cold but will warm you up. It can also be made with strips of rare beef or juicy pork.
beet salad
This colorful, naturally sweet salad is eaten raw, unlike many roasted beet salads, which makes it easy to prepare. Note: You can make this with red beets alone, but in the spring, when baby golden beets are available, they make a colorful addition. Try substituting orange juice for the vinegar.
asian chicken & noodle salad
This cold noodle salad is a great choice for a summer luncheon or brunch; with a mixture of textures and tastes that is easy to customize. Prep Time: 20 mServes: 4Calories: 185, Sodium: 188 mg, Dietary Fiber: 2.7 g, Total Fat: 7.3 g, Total Carbs: 16.1 g, Protein: 16.2 g