The French lentils and roasted vegetables in this salad give it a hearty and flavorful feel. The roasted vegetables add sweetness to the dish while the French lentils give it an earthy taste. This healthy salad tastes great with the tangy balsamic dressing and creamy feta cheese. It's great as a side dish or a light main dish.

Ingredients: 1 cup French lentils. 2 cups mixed vegetables e.g., bell peppers, zucchini, cherry tomatoes. 2 tablespoons olive oil. Salt and black pepper to taste. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced. 1/4 cup extra-virgin olive oil. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Rinse the French lentils thoroughly and cook them in boiling water for about 20 minutes until tender but not mushy. Drain and set aside. While the lentils are cooking, chop the mixed vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and roast in the preheated oven for 20-25 minutes until they are tender and slightly caramelized. In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, and 1/4 cup of extra-virgin olive oil to make the dressing. Season with salt and pepper to taste. In a large mixing bowl, combine the cooked French lentils, roasted vegetables, crumbled feta cheese, and chopped fresh parsley. Pour the dressing over the salad and toss everything together until well coated. Serve the French Lentil and Roasted Vegetable Salad immediately, or refrigerate for later. It can be served warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 25 minutes

The Frutti di Mare Seafood Salad is a delicious Italian-style salad with a mix of soft seafood, fresh vegetables, and a tangy dressing. For seafood lovers, it's a great starter or light main dish.

Ingredients: 250g mixed seafood shrimp, calamari, mussels, and octopus. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons extra virgin olive oil. 1 tablespoon fresh lemon juice. 1 clove garlic, minced. Salt and pepper to taste. Mixed greens for serving.

Instructions: Heat up some salty water in a pot. After you add the seafood, cook for another two to three minutes, or until the seafood is just done. Let it cool down after draining. Put the cherry tomatoes, red onion, and parsley in a large bowl and mix them together. Salt and pepper should be mixed with the olive oil, lemon juice, minced garlic, and whisked together in a small bowl. Put the seafood that has been cooled in the bowl with the vegetables. Add the dressing to the seafood and vegetables, and then toss everything together. Put the Frutti di Mare Seafood Salad on top of a bed of mixed greens. If you want, you can add more parsley as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 5 minutes

This J. Alexanders Inspired Israeli Couscous recipe from Amanda's Apron makes a tasty salad with Israeli couscous, fresh vegetables, and a tangy lemon dressing. It's great as a side dish or a light main dish, and the crumbled feta cheese makes it taste more creamy if you add it.

Ingredients: 1 cup Israeli couscous. 2 cups chicken broth. 2 tablespoons olive oil. 1/4 cup diced red onion. 1/4 cup diced bell pepper any color. 1/4 cup diced cucumber. 1/4 cup cherry tomatoes, halved. 1/4 cup chopped fresh parsley. 2 tablespoons fresh lemon juice. 1 teaspoon lemon zest. Salt and pepper to taste. Crumbled feta cheese for garnish optional.

Instructions: In a medium saucepan, heat the olive oil over medium heat. Add the Israeli couscous and toast it for 2-3 minutes until it becomes lightly golden brown. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 10-12 minutes or until the couscous is tender and has absorbed the liquid. Remove from heat. Fluff the cooked couscous with a fork and transfer it to a large bowl to cool to room temperature. Once the couscous has cooled, add the diced red onion, diced bell pepper, diced cucumber, cherry tomatoes, and chopped fresh parsley. Toss to combine. In a small bowl, whisk together the fresh lemon juice and lemon zest. Drizzle this dressing over the couscous salad and toss to coat the ingredients evenly. Season the salad with salt and pepper to taste. If desired, garnish with crumbled feta cheese. Serve the J. Alexanders Inspired Israeli Couscous salad as a side dish or a light main course. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes