Vegetable Salads (counts as side dish or vegetarian entree. These keep great in the fridge several days but Not freezer friendly!)

Carrot and zucchini ribbon salad with arugula, fresh oregano, lemon vinaigrette and miso-almond “Parmesan” crumble NEW

Organic mixed greens, green apples, toasted pecans, Gorgonzola and balsamic Dijon vinaigrette on the side 

Cumin roasted butternut and quinoa with arugula, extra virgin olive oil, imported feta, fresh oregano and toasted pumpkin seeds 

Tuscan kale Waldorf with red apple, walnuts, celery, raisins and Dijon vinaigrette

Grain free tabbouleh salad with “riced” cauliflower or quinoa, cucumber, tomato, lots of fresh parsley and fresh lemon vinaigrette photo

Fresh oven roasted red peppers, chick peas, capers and fresh mint dressing

Southern caviar; a black-eyed pea salad with red peppers, tomato, onion, celery, green onion, lime, cilantro and parsley with cider vinaigrette

Roasted sweet potato salad with crunchy red pepper and celery, red onion, golden raisins, walnuts and roasted garlic yogurt dressing.

Spiced carrot raisin salad with shredded carrot, purple cabbage, raisins, cinnamon, sweet chili, ginger, smoked paprika and toasted slivered almonds. Vegan photo

Asian broccoli slaw with purple cabbage, green onion, dried cranberries, toasted almonds and sesame ginger dressing. Vegan

Minted roast beet salad tossed in a balsamic glaze with carrots, pickled onion, chopped walnuts and sheep’s milk feta. DF option

Chicken Salads (Counts as entree. Not freezer friendly. Soy free mayo is used in these recipes)

Cranberry walnut pesto chicken salad made with our delicious spinach walnut pesto

Curried apple walnut chicken salad

Tarragon chicken salad with pears