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  • Turkish Artichoke Heart Salad


    12 oz or 3 cups Frozen artichoke hearts, quartered
    1 Tbsp Olive oil
    1/2 tsp Thyme leaves
    5 garlic cloves, sliced lengthwise
    1/4 tsp Salt
    1 Fresh lemon seeded and quartered
    1 tsp Istanbul Turkish Salad Seasoning
    1/8 tsp Ground black pepper
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  • Chinese Chicken Salad


    1 tsp Toasted sesame seeds
    2 Tbsp Brown sugar
    2 Tbsp Soy sauce
    1 Tbsp Sesame oil
    1/4 cup Vegetable oil
    2 Tbsp White rice vinegar
    1/4 tsp Ground black pepper
    1/4 tsp Salt
    1 1/2 lb Chicken breasts Continue reading

  • Pinto Bean Salad



    1 cup cooked pinto beans
    1 large avocado
    1 large tomato
    1/4 red onion, finely chopped
    1/2 lime for squeezing juice
    A handful of fresh cilantro, finely
    1/2 tsp black pepper
    1/2 tsp salt
    2 Tbsp olive oil
    1/2 tsp chipotle flakes

    We recommend using fresh beans cooked in a pressure cooker (not canned beans) or soaked over-night and drained.

    To cook the beans in a pressure cooker use 1 cup of dry pinto beans to 3 cups of water. Add 1/2 tsp salt, cover and cook on medium heat for about 30-40 minutes. If cooking on the stove, use the same amount of beans, water and salt, cover and simmer for approximately one hour or until beans are tender. Drain the excess water.

    Place the cooked beans in a bowl and add the remaining ingredients. Toss thoroughly. Adjust seasoning as needed.

    This is the kind of salad that works well with outdoor barbecuing or grilling. The delicious flavors and texture of this salad is the perfect side dish to complement the main course.

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  • Simple Salad Dressing


    1/4 cup low-fat yogurt
    3/4 Tbsp Dijon mustard
    1 Tbsp dried chives
    1 Tbsp honey
    1/4 tsp salt
    1/4 tsp pepper
    1 Tbsp olive oil
    1 Tbsp fresh lemon juice Continue reading

  • Heirloom & Lavender Salad


    1.5 cups heirloom tomatoes, chopped small
    3/4 tsp whole lavender
    1/4 tsp fleur de sel
    1/4 tsp ground black pepper
    1 tbsp olive oil

    Mix all the ingredients in a salad bowl and then adjust seasoning and serve.

    To make bruschetta style place a tablespoon of the salad on a toasted baguette and a slice of fresh mozzarella cheese.

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  • Peri Peri Garbanzo Bean Salad

    4 - 6

    2 cups cooked garbanzo beans
    1/2 red bell pepper, chopped finely
    1/2 cup red onion, chopped finely
    1/2 cup cilantro leaves, chopped finely
    1 tsp Peri Peri Spice Blend
    1/2 tsp ground black pepper
    3/4 tsp sea salt
    2 Tbsp fresh lemon juice
    1 Tbsp olive oil
    Feta cheese (optional) Continue reading

  • Refreshing Cucumber Salad



    1/2 lb. sliced cucumbers
    1 tsp dill weed
    1/4 tsp sea salt
    1 tsp olive oil
    1/8 tsp black pepper, coarse
    1 & 1/2 tsp lemon juice
    1 tbsp. red onion, sliced

    In a bowl, combine all the ingredients and mix well. Serve chilled as side dish.

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  • Mustard & Truffle Egg Salad

    (Serves 6)

    4 eggs
    4 tbsp. finely chopped onion
    1 tsp. Dijon mustard
    1/3 tsp. black truffle salt
    2 tbsp. olive oil
    1 tsp. fresh lemon juice
    1/4 tsp. ground black pepper

    Place eggs in a saucepan and cover with water. Boil for 10 minutes then transfer to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes. Peel and rinse eggs under cold water to cool; cube the eggs using a knife.

    Mash or chop the eggs in a bowl, then add the chopped onion, mustard, truffle salt, olive oil, lemon juice and black pepper. Mix well and serve with fresh green salad and toasted bread.

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  • Druze Parsley Salad


    1 batch finely chopped parsley
    quarter of an onion (finely chopped)
    1 tbsp sumac ground spice
    2 tbsp olive oil
    1/3 tsp salt
    1/4 tsp black ground pepper
    2 tbsp fresh lemon juice
    2 tbsp tahini paste Continue reading

  • Arugula Dukkah Salad

    (serves 4-6)

    4 cups fresh arugula leaves
    1 cup cherry tomatoes, halved
    2 Tbsp olive or grapeseed oil (optional)
    1 tsp lemon juice (optional)
    2 tbsp dukkah mix
    2 tbsp feta cheese crumbled
    salad dressing (your preference)
    salt & pepper to taste
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