Salad Picks

Spicy buffalo chickpeas tucked into crisp lettuce leaves with shredded carrots, celery and a vegan ranch drizzle.

Quinoa with edamame, bell pepper, cabbage and zesty Asian dressing; light, nutritious, ready in 35 minutes.

Crispy roasted cauliflower with homemade teriyaki, rice, veggies and avocado for a vibrant plant-based bowl.

Baked sweet potato halves stuffed with eggs, sautéed veggies, feta and avocado for a nourishing gluten-free start.

Golden baby potatoes seasoned with garlic, rosemary and smoked paprika, roasted until crisp and tender.

Seasonal vegetables sautéed in garlic-infused olive oil with salt, pepper and parsley for a bright Mediterranean side.

Penne with cherry tomatoes, mozzarella, basil and olive oil, finished with balsamic—ready in 25 minutes.

Colorful seasonal vegetables charred and tossed with olive oil, balsamic, garlic, and fresh herbs.

Bright chickpea, tomato, cucumber and olive salad tossed in lemon-oregano dressing; quick, fresh, and easily adapted.