Skip to content

Signature Salads

Originally appears in the Fall 2012 issue


Gather a selection of ingredients from some or all of the groups listed below. The ingredients given are just a starting point.


  • Fresh vegetables: chard, lettuces, kale, beets, carrots, onions, beans, peas, herbs, peppers, avocadoes, tomatoes
  • Fruits: apples, pears, grapes, cantaloupes, mangoes
  • Whole grains: bread, pasta, rice, bulgur, barley, quinoa
  • Proteins (optional): seeds, nuts, legumes, cheeses, cottage cheese

Please enter subscriber password to continue reading  full article.

To view the photo-rich magazine version, click here.


If you are not already a subscriber, please subscribe to read the full article

Brooke Ziebell is the Field to Table Schools Coordinator for FoodShare, a community food security organization in Toronto, Ontario. For more information about their programs, visit