Mustard Vinaigrette recipe - The Daily Meal
This yogurt-based dressing adds zip and tartness to all sorts of vegetables and salads. Three types of mustard add a real pop of flavor.This recipe is adapted from Executive Chef Matthew Danaher at Farmhouse Kitchen in Delray Beach, Florida. It was originally published in the South Florida Sun Sentinel.
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5
Avocado and Egg Sandwich
This sandwich came about on one of those nights where I came home to almost no food in the fridge, unsure of what I was going to do for dinner. After a little scrounging around, and a lot of "What the hell could I possibly do with this?," it hit me. Bread, avocado, egg, and a block of Parmesan? Perfect. Click here to see Fall in Love with Breakfast Again — at Dinner.
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5
Whole Grain Pizza Dough
This whole grain pizza dough is a great canvas for all sorts of toppings—try it with creamy havarti and mushrooms, or pineapple, bacon and barbecue sauce.This recipe is from American Wholefoods Cuisine by Nikki and David Goldbeck (Ceres Press, 2006). This recipe was originally published in the Hartford Courant.
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4.75
Apple and Curry Chicken Salad
Grapes and apples add sweetness to balance the earthy spice of the curry powder, and celery adds a satisfying crunch to this delicious Apple and Curry Chicken Salad.Recipe courtesy of Perdue
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4.75
Deviled Ham Salad
Deviled ham salad is a great way to use leftover holiday ham when you’re sick of tossing it in quiches and sandwiches.
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4.666665
Apple Kale Slaw recipe - The Daily Meal
Try this slaw as a base topped with grilled fish, seafood or poultry. The mustard vinaigrette, a yogurt-based dressing, not only lightens up the dish, it adds zip and tartness to balance the organic, earthy vegetable and sweet fruit combo.This recipe is adapted from Executive Chef Matthew Danaher at Farmhouse Kitchen in Delray Beach, Florida. It was originally published in the South Florida Sun Sentinel.
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4.666665
Roast chicken and crispy bacon are layered on thick multigrain bread slices to make a filling chicken sandwich that is perfect for lunchtime. This recipe is by Leah Eskin and was originally published in the Chicago Tribune.
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4.5
sandwich
The simple combination of prosciutto and tomato is heavily underrated. This recipe understands that and gave our usual BLT a fancy, savory upgrade.This recipe was contributed by Nature's Own. 
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4.5
Grilled Ham and Cheese Crostini
Make the most of your summer grilling by starting your dinner party with these charred crostini.This recipe is courtesy of Food Network.
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4.5
Pumpkin Seeds
Chef Kyle Rourke at Red Star Tavern in Portland, Ore., shares his recipe for Pumpkin Seed Dip, perfect for the fall months. The even better part is that it's vegan and filled with nutrients, using avocado as a substitute for sour cream. They serve the dip with housemade sesame crackers and pickled vegetables.
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4
toast
Traditional avocado toast has loads of healthy fats and healthy carbs to get you through the day - but it's missing protein. The yogurt in this recipe helps solve that issue, while adding a nice creamy texture. This recipe was contributed by Siggi's. 
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3.5
Roast Beef and Cheddar Sandwich
Well, it doesn't get any easier than this. Roast beef and Cheddar are a classic combination. I guess you could call this a healthy version since it uses whole-grain bread and sprouts. Feel free to substitute whatever greens you like. See all sandwich recipes.
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1