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Made with bulgur, fresh herbs, chopped vegetables and chickpeas, this popular Middle Eastern-style salad is like a bulked-up tabbouleh. It keeps beautifully so stash it in the fridge all week long for healthy lunches.
Most egg salads are boring, bland, mayo-laden affairs. Made with Dijon, scallions and fresh herbs, this one is creamy and rich, yet also vibrant and fresh. Nothing boring about that!
This unique gazpacho recipe is adapted from Oleana chef Ana Sortun. Keep a pitcher in the fridge and pour into tupperware containers when it’s time to pack lunches.
Tender roasted chicken, juicy grapes and crunchy cashews in a rich curry dressing — this chicken salad is the perfect sweet and savory combo.
This is a classic shrimp salad with an Old Bay kick. Pile it onto a roll, scoop it over greens, or serve it with crackers. If you’re in a hurry, go ahead and use precooked shrimp.
This salad is everything you want a springtime meal to be: flavorful, light and totally satisfying. You can make the chicken and dressing ahead of time, but be sure to cook and dress the noodles last minute so they don’t get soggy.
I make this earthy lentil and vegetable salad when I get fed up with hasty on-the-go lunches and am craving something wholesome. It’s made with French green lentils, which stay firm and hold their shape when cooked.