This raw mushroom salad recipe from Gwinganna Lifestyle Retreat in Queensland, Australia, is a fresh and nourishing way to enjoy autumn’s harvest.
This persimmon, pomegranate and tangerine salad recipe is so good, even non-fruit-and-veggie fans will enjoy it.
Celebrate Local Food Month with this seasonal recipe (you can burn the calories of one serving in just 15 minutes!).
We love the balsamic strawberry dressing in this salad, which strays from the conventional balsamic vinaigrette we usually see for a salad like this.
This refreshing recipe from Pritikin Longevity Center puts those herbs and tomatoes beginning to grow like crazy to good use.
Farmer’s markets left and right have bunches of the beautiful green spears gracing the stands of many veggie farmers. Use up this season’s bounty of fresh asparagus with this delightful and refreshing recipe from Sundara Inn & Spa in Wisconsin Dells, Wisconsin.
We asked two spa chefs – one from Red Mountain and one from The Oaks at Ojai – what their go-to tips are in making a healthy salad dressing from scratch at home, and for the recipes of a few popular dressings used at each of their spas.
With summer in full swing, in-season produce is at its peak, vibrant with colors and flavors teeming with energy and nutrients. Check out our refreshing Watermelon & Tomato Salad recipe.
Hot summer days call for light and easy meals and this healthy and tasty Orzo Summer Salad recipe from Green Mountain at Fox Run fits the bill to a tee. Perfect for a picnic in the park, or as a side to your 4th of July festivities, this salad is easy to make in big batches and will satisfy and energize you for a day of summer fun.
This bright and beautiful dish featuring soon-to-be-in-season beets comes from Kurt Steeber, executive chef and nutritional alchemist for The Ranch at Live Oak Malibu. As a supporter of the slow food movement and proponent for sustainable food procurement, Chef Steeber nourishes and educates guests at The Ranch on healthy, flavorful cuisine.