Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty crunch.
This satisfying Middle Eastern wrap is full of dolmas and fresh vegetables. It makes a great take-along lunch if you pack the components separately.
This Southern favorite is a simple blend of Cheddar, mayonnaise and pimientos. If you like spicy foods, add a few shakes of hot sauce. Serve with crackers for an appetizer or as a sandwich spread for lunch!
Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks.
A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. It's a great way to use up leftovers.
When roasted in a hot oven, chickpeas become super crunchy. They're a great low-fat substitute for nuts when salty cravings hit.
If you're taking this sandwich to go, line one piece of bread with the pastrami and the other with Swiss cheese and tuck the sauerkraut and apple in the middle to keep the bread from becoming soggy.
