This recipe for oil-free lemon tahini dressing creates a creamy dressing that's completely dairy-free and vegan ...

For the salad components, the greens can be prewashed so they are ready to go. It's best to chop the cucumber and tomato no more than 2 hours before serving. The dressing is another component that you ...

Even when it’s thinned out, the tahini adds richness and a pronounced nutty flavor. This is great news if you want to make dressing that’s texturally luscious and velvety like a cashmere sweater for ...

As the fall season approaches, honeygrow, the beloved Philadelphia-based fast-casual restaurant known for its wholesome, made ...

For vegans or those who don't consume dairy, letting go of ranch dressing can be difficult. But, a vegan staple comes to the ...

These lunches meet our parameters for an anti-inflammatory diet, and are made with seasonal produce like sweet potatoes, ...

Either as a light lunch or as a hearty side dish, this chicken and cantaloupe salad sings with its summery blend of produce ...

Think beyond sandwiches with hearty soups, salads, and grain bowls. From vegetarian chili to kale salad to chicken tortellini ...

Whisk together lemon zest and juice, honey, tahini, garlic, and remaining 1/3 cup oil in a bowl. Season with salt and pepper.

As late summer slips into early fall, New England farmers markets offer a chance to coax the best flavors from peak-season ...

Apples are the perfect addition to any salad, but I love to make them the star of a salad. In this recipe, start by baking prosciutto on a sheet tray in the oven until crispy. Then, thinly slice ...