This salad is best when chilled overnight.
Cauliflower is an excellent vegetable that can take on a multitude of flavors, like Buffalo sauce.
Made with good-for-you ingredients, this Chickpea Salad has become a Tiny New York Kitchen mainstay. This protein-packed side dish is easy to make and gets better when refrigerated.
You may use crimini, shitake, oyster mushrooms or a combination of all three.
Quick-pickled cabbage joins forces with whole grains and beans. A tahini dressing gives the dish a Middle Eastern flavor.
Bread crumbs give this crunchy one-skillet dish, which has roots in southern Italy, plenty of body.
Dried fruit, nuts, and a homemade dressing make this salad sure to please. The salad comes together quickly and you can make the vinaigrette the day before.
Pickled cucumbers and red onions are delicious as a stand-alone side dish or can be added to any tossed salad.
You may want to make extra to keep for salads that you eat throughout the week. Make sure to use real maple syrup.
Using a mix of different root vegetables gives this simple side dish a complexity. Feel free to incorporate your favorites.