Most kids like edamame, even those who wouldn’t touch a canned soybean.
Edamame & Corn Salad
Layered Salad to Go
Cheer up your lunch time routine with this colourful and nutritious salad. Make on Sunday night and chill for three ready-to-go lunches.
Lightened Up Creamy Coleslaw
We’ve made a low fat creamy coleslaw by substituting plain yogurt for the usual full fat mayonnaise. Prepackaged coleslaw mix is a great time-saver; look for it in the produce section.
Citrus and Beet Salad
A colourful, low fat salad you can make year-round. Although our dressing was developed to go with spinach, this recipe works equally well with baby arugula.
Perfect Picnic Green Bean and Potato Salad
Adding the vinegar-based dressing to just-boiled potatoes lets the potatoes soak up all the flavour. Eat warm right after making, or chill and pack for a picnic- no spoiled mayo to worry about!
Serve this small salad as part of a Japanese meal, perhaps to accompany a bento box.
Cool Cucumber Sunomono with Crab
Sunomono is Japanese for vinegared salads, especially refreshing in the heat of summer. Serve as part of multi-course Japanese meal.
Fresh and easy- a perfect summertime salad. Use a pint of cherry tomatoes, halved, instead of vine-ripened tomatoes, if you prefer.
A classic Italian salad, originally from the island of Capri. It’s perfect in summer when local tomatoes and basil are at their best, and you don’t want to spend lots of time in the kitchen!
Fully cooked bacon and chicken combine with croutons and dressing in this main course salad that’s tops for pure convenience!