Recipes @ Whole Foods Market | WholeFoodsMarket.com

Course: Salads

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Winter Chicken Salad with Walnuts and Dried Cherries

This main course salad combines roasted chicken with rich nuts and tart cherries in a walnut oil-balsamic vinaigrette. A smoked finishing salt adds depth of flavor.
Orange and Fennel Salad

Colorful and crunchy, the sweetness of the oranges in this salad is a tasty contrast to the sharp clean flavor of fennel. Save any juice that accumulates when you slice the oranges and use it when making the dressing, if you like.
Beet Salad with Oranges and Romaine

Crunchy jicama and bright, tender beets are the perfect duo in this bright salad. When in season, substitute blood oranges or grapefruit when for the oranges. If you’re in a hurry, skip the marinating time for the beets.
Wheat Berry Salad with Raisins, Beets and Citrus Vinaigrette

Toss with cubes of tofu or diced turkey just before serving, if you like.
Arugula with Steak, Lemon and Parmesan

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. We love the flavor combination of the spicy arugula, the clean citrus, and the grilled flavor of the meat--not to mention the Parmesan! This is probably best served at home for lunch, but it can also be sent in a lunch box as long as the greens aren't dressed ahead of time--send the dressing on the side.
Grilled Summer Vegetable Salad with Chickpeas and Basil

Enjoy the summer harvest with this delicious salad. Freshly grated parmesan provides the best flavor but experiment with other cheeses like feta, gruyère or Manchego, if you like.
Firecracker Chicken Salad with Pineapple and Mango

Wasabi lends a refreshing bite to the dressing for this salad.
Grilled Tomato and Broccoli Rabe Salad with Sourdough Breadcrumbs

Halving thick broccoli rabe stems before grilling exposes them to more heat to ensure the stems get tender before their leaves burn. If you use wooden skewers to grill the tomatoes, be sure to soak them in water for 20 to 30 minutes before grilling.
Watermelon Salad with Tomatoes, Goat Cheese and Basil

This colorful salad makes a great addition to any summer cookout. Try with feta and mint instead of goat cheese and basil, if you like.
Wild Alaska Salmon and Avocado Salad

This easy and quick salad is a great way to use leftover cooked salmon. Serve a spoonful atop a green salad with crispbread or large whole grain crackers.