Fresh Salads

Bright mango and raspberry blend with almond milk, lime, and chia—quick, vegan, and refreshing for breakfast or snack.

Bright Italian vinaigrette of olive oil, red wine vinegar, lemon, garlic, Dijon and fresh herbs.

Tender cheese tortellini meets crisp vegetables and fresh mozzarella in a zesty Italian dressing.

Colorful low-carb bowls with seasoned chicken, crisp vegetables, and tangy avocado dressing.

Tender asparagus and al dente orzo tossed with cherry tomatoes, parsley, and a bright lemon vinaigrette.

Grilled sweet corn brushed with garlic butter and topped with melting Parmesan for a savory summer side.

Crowd-pleasing potato salad with crispy beef bacon, creamy dressing, cheddar and fresh herbs—serves 12–16.

Light spring minestrone with peas, zucchini, pasta, and basil—quick, fresh, and comforting.

Fluffy couscous with cucumber, tomatoes, mint and zesty lemon olive oil; light, bright and ready in 20 minutes.