Click through Snapshots of all the Creating Healthier Menus recipes from the September 2014 issue. This month features grain-based salads.
Black Bean Cilantro Lime Quinoa
Black beans, peppers and a spiced-up Southwest Lime Vinaigrette create dynamic flavors in this healthy side dish.
Date Quinoa Salad
Apricots, cherries, raisins and honey take quinoa on a sweet retreat in this versatile quinoa side dish.
Greek Tabbouleh Salad
Bulgur wheat, a Middle Eastern grain, serves as the base for this hearty and flavorful salad, which is finished with fresh lemon juice and crumbled feta cheese.