Click through snapshots of all the recipes from the February 2015 issue featuring salads.
Rainbow Chicken Salad
The colors of the rainbow make this fun chicken salad appealing to people of all ages.
Orange Almond Quinoa Chicken Salad
Cooking quinoa in orange juice gives the grain great flavor. Pairing it with balsamic marinated chicken and fresh herbs rounds out the dish.
Greek Yogurt Waldorf Salad
This lightened up version of the classic Waldorf Salad uses tangy greek yogurt instead of heavy mayonnaise.
Ful Medames Salad
The beans, tomato and fresh herbs in this salad will usher you into the flavors of spring.
Fiesta Quinoa and Shrimp Salad Cup
This whole grain quinoa salad of dried cranberries, cilantro, red pepper and corn layered with romaine lettuce and seasoned shrimp will tantalize the tastebuds.
Craisin Farro Salad
Jump on the grain train with this slightly sweet and tangy farro salad. Craisins and fresh herbs set this salad apart.
Cinnamon Quinoa Salad
Not all quinoa has to be savory. This filled with apples and spices, this quinoa salad would make for a nutritious morning meal.
Breaded Chicken Tender Salad
Adding chicken tenders to a salad is a great way to incorporate servings of vegetables into any lunch. Tenders can be cut for easy eating or left whole.
Bistro Horseradish Steak Salad
Juicy steak, grilled veggies and a creamy horseradish dressing makes this salad a real knockout.