Salads

After a fun-filled three-day girls’ trip to Hawaii with a red-eye flight back home, we ended up at Heirloom, a Vancouver eatery known for their unbelievable vegetarian food. We ordered their kale salad to share, and we all fought for the last bite. Back in Kelowna, our team member and friend Mackenzie whipped up this version for us, and she nailed it! This one is so unique, delicious, and healthy! You will not use all the dressing, so store the extra in a resealable container in the fridge for up to 1 week.—From ‘Fraiche Food, Full Hearts’ by Jillian Harris and Tori Wesszer

Keeps things cool in the kitchen tonight with a hearty vegetarian salad that lets your slow cooker to do all the heavy lifting.

When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.

When the sun’s blazing and the mercury’s rising, try a refreshing no-cook salad to cool you down.

This is the salad equivalent of getting catfished. All the ingredients come together to trick your brain into thinking you’re eating a delicious Caesar salad, but there’s no mayonnaise and no anchovies anywhere in the recipe. The only thing it has in common with a Caesar are the croutons and the cheese (which we really couldn’t live without). Hail, Caesar!—Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky of Elena