In a large bowl, toss cucumber, onion, tomatoes, and olives. Gently fold in feta. In a small bowl, whisk vinegar, lemon juice, and oregano until combined; season with salt and pepper. Slowly stream in ...

1/4 cup tahini. 2 tablespoons fresh lemon juice. 1 tablespoon grape seed, canola, or some other neutral oil. 1 tablespoon soy sauce. 1 tablespoon water ...

Cook the orzo: Rinsing the pasta after cooking will prevent it from clumping together. Whisk the dressing: While the orzo ...

Up to 2 teaspoons of finely chopped fresh oregano leaves can be used in place of dried oregano. The dressing can be mixed ...

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Cook the peas: If using fresh peas, simmer them in lightly salted water or chicken stock until tender (about 20 minutes), ...

Salad season will be here before we know it. Warmer days combined with a new crop of fresh lettuce and other vegetables will soon add a colorful touch to our picnics and cookouts. This year ...

Salad season will be here before we know it. Warmer days combined with a new crop of fresh lettuce and other vegetables will soon add a colorful touch to our picnics and cookouts. This year ...

And, for those who want to keep their salads healthy, this lemon salad dressing adds a flavor punch with 130 calories per serving. You can skip the calorie-laden, ...

For the salad: 3 cups cherry tomatoes (15 ounces), halved; ½ small red onion (or ¼ large onion), thinly sliced; 3 small, tender celery stalks from the center of the head, leaves attached, thinly ...

Rice vinegar, honey, and sesame oil make this dressing the ultimate chicken salad BFF. GET THE RECIPE Per serving: 76 calories, 7 g fat (1 g saturated), 3 g carbs, 2 g sugar, 62 mg sodium, 0 g ...