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.
Farro and Fresh Grape Chicken Salad
Farro, grapes and lemony vinaigrette combine for a fresh and unique take on the traditional chicken salad.
Wheat Berry Salad with Caramelized Onions and Grapes
Wheat’s whole, unprocessed kernels, wheat berries, serve as the base for this fresh salad.