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Side Salads

Your grilled ribs might be renowned, your chicken might be the best on the block, but a good side salad will garner raves for your all-around menu. The success of a side dish is determined by its ability to enhance the main dish, but it should be strong enough to stand on its own. Below are some side salads designed to bring out the most in your main dishes. They also serve as fun additions to a picnic or potluck.

Tropical Fruit and Black Bean Salad
This salad is a delightful fusion of warm and cool, tropical and Latino flavors.

black bean and corn salad

Black Bean & Corn Salad
Two more summer favorites combine with tomatoes and seasonings to pack a punch.

Mediterranean Pasta Salad
This amazingly simple pasta salad might be just the thing to accompany your favorite grilled meat dish.

chef's hatChef Suggestion

• Add olives, cheese or other vegetables if desired. Makes 4 servings.

Green Salads

Let's not forget the venerable lettuce salad. Shop for your favorite kinds of leafy greens, then be creative with additions -- cubed or grated cheeses, nuts and seeds, dried fruits, sprouts, homemade croutons, sautéed tofu or tempeh, for example. Lettuce options include Romaine, leaf, endive, radicchio, Swiss chard, spinach, kale and arugula. Top your mix with your favorite dressing (see below), oil and vinegar, or just a squeeze of lemon juice.

Almost everyone has a favorite salad dressing. You might have a new one after you try these options:

Honey Mustard Salad Dressing

6 tablespoons olive oil
1 teaspoon ground coriander
2 tablespoons white wine vinegar (Chardonnay)
4 tablespoons Dijon-style mustard
1 tablespoon garlic, minced
4 teaspoons honey
1/4 teaspoon dill weed

Combine all ingredients in a screw-top jar. Cover tightly. Shake well. Chill. Shake again before serving. Makes about ¾ cup.

Creamy Poppy Seed Dressing

1/4 cup tahini (sesame paste)
1/4 cup almond milk
2 tablespoons minced onion
3 tablespoons poppy seeds
1 teaspoon minced garlic
3 tablespoons cider vinegar
3 tablespoons lemon juice
1 tablespoon celery seed
1 teaspoon dry mustard
2 tablespoons sugar (or a natural sweetener)
1/2 teaspoon salt
pinch cayenne
3/4 cup safflower oil

Place all of the ingredients except the oil in a food processor and blend until smooth and well combined. Still processing, gradually add the oil. Refrigerate the dressing in a tightly covered jar and chill until ready to use. Refrigerated and tightly covered, this dressing will keep for up to 1 week.

For convenient dressing options, see our Dips and Dressings.
For more Salad and Dressing recipes, visit our recipe pages.

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Quick Links

» Summer Salads
» Quick Dips & Dressings

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