Salad

This recipe was served in over 1600 New York City schools as part of Yum-o!’s collaboration with the New York City Department of Education’s Office of SchoolFood! If you have leftover salad, try tossing it with whole wheat pasta.

Combine sensational summer tomatoes with mozzarella, onions and fresh herbs for this classic salad.

Grilled steak replaces bacon in this classic Cobb salad.

This simple salad goes well with a variety of meals.

This high protein salad can also make a great snack to keep kids’ energy up between school and afterschool activities. You can swap in diced chicken for the bacon, and it’s also wheat- and gluten-free!

Take advantage of glorious tomatoes when they’re in season and pair them with feta-stuffed chicken breasts. Simple and scrumptious!

Go Greek with this salad and Shish Kabobs with Spanikopita Orzo!

This hearty salad makes for a real meal!

This salad is a variation on the classic Caprese salad – here, Rach uses roasted tomatoes and smoked mozzarella. Try serving it alongside Zucchini Fettucine.

This drizzle is delish with everything from grilled meats to salad (try it on Rach’s Strawberry-Arugula Salad)!

This unique salad is full of sweet and bite from the strawberries and the sharp arugula.

Rachael made this easy, tangy salad at the 2009 South Beach Wine & Food Festival Kidz Kitchen!

Who needs the bun when you can have your favorite cheeseburger this way?! The tangy mustard dressing hits the spot.

This quick and easy vegetable salad is great as a side or to bring to picnics and potlucks and looks festive around holiday time as well!