Salad Picks

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.

Zesty Mediterranean chickpea salad with cucumber, feta, olives and lemon-oregano dressing. Ready in 15 minutes.

Lemon‑herb grilled chicken paired with fluffy quinoa, fresh vegetables, herbs and a zesty lemon‑Dijon dressing.

Nutrient-rich winter salad featuring tender kale, ruby pomegranate seeds, toasted pecans, and tangy citrus dressing.