Our selection of do-ahead salads taste great at room temperature and compliment many different menu styles. Serve in colorful cups to vary your food presentation.

Couscous salad with, dried apricot slices, golden raisins, currants, cherries, orange zest, caramelized onion and garlic, fresh thyme and parsley, tossed in a white wine vinaigrette.

Asian pear and grilled pineapple salad with julienned daikon radish, mango, red pepper, spring onion and black sesame seeds tossed in seasoned rice wine vinegar.

Roasted trio potato (fingerling, red and purple) salad with caramelized onions and garlic, spring onions, parsley, and crisp lardons tossed in a dijon vinaigrette.

Grilled asparagus salad with caramelized onions, fried prosciutto and warm sage vinaigrette.

Haricot verts salad with toasted pine nuts/walnuts, red onion and marjoram vinaigrette, and crumbled Greek feta.

Grilled fennel and blood orange salad with basil, and red wine vinaigrette.

Orzo salad with grape tomato halves, grilled and diced zucchini and yellow squash, diced and caramelized onion and garlic, Kalamata olive halves, fresh thyme, and toasted pistachios tossed in extra- virgin olive oil and balsamic vinegar.