Salad recipes

This is a hearty healthy recipe, great appetizer or salads, can be used in many ways.

Chilled brown rice salad loaded with shrimp, bay scallops, Jarlsberg cheese, sunflower seeds, raisins, and crisp red bell pepper. Toss with your favorite dressing and serve over greens.

Asparagus shrimp salad with herb dressing marinates plump shrimp and crisp-tender spears in a vinaigrette sharp with basil, oregano, and chervil. Cool, make-ahead salad served over lettuce with diced tomato and Monterey Jack.

Shrimp and jicama salad dressed with a homemade jalapeño chile vinegar over sliced tomatoes and fresh tomatillos. A light, crunchy Mexican-inspired salad.

Caribbean shrimp and black bean salad tossed in a salsa-honey vinaigrette with celery, red onion, and cilantro. A no-cook, make-ahead summer salad ready after a two-hour chill to let the flavors marry.

Bring the Chinese New Year with this scrumptious salad made with delicious tuna fish, jalapeno peppers and chinese white radishes.

Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Gado Gado (Mixed Vegetables with Peanut Sauce) recipe

Bacon-wrapped grilled shrimp served warm over a radicchio, endive, and Bibb lettuce salad with julienned peppers and a balsamic-thyme vinaigrette.

Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums.