Explore a variety of vegetarian salads to suit every taste!

• Garden Salad: Lettuce, cucumber, scallions, cherry tomatoes, olives, and optional cheese.

• Bean Salad: A mix of green beans, wax beans, garbanzo beans, kidney beans, red onions, bell peppers, and olive oil.

• Greek Salad: Tomatoes, cucumber, onion, kalamata olives, olive oil, oregano, salt, pepper, and feta (try almond-based feta!).

• Potato Salad: A classic comfort food that counts as a salad!

• Japanese Salad (Somen): Cold noodles served with dipping sauces.

• Fattoush: An Arabian salad paired with flatbread.

• Fruit Salad: A medley of fresh fruits in a bowl.

• Waldorf Salad: Apples, celery, raisins, and walnuts, first served at the Waldorf Astoria in 1896.

Preservation Tips:

• Avocados: Squeeze lemon juice on cut sides, wrap, and refrigerate. To ripen quickly, place in a brown bag with a banana.

• Strawberries: Soak in water with vinegar, rinse, and refrigerate to keep them fresh.