Salad recipes

A scrumptious pasta salad that's both healthy and easy to make!

I was reading New York Times the other day, and a Greek Salad English Muffin recipe with picture captured my attention. Then I made this Greek salad-one of my favorites, instead of English muffins, I used homemade whole wheat burger bun. So here my sandwich is stuffed with Greek Salad, sounds a good idea, and it tastes amazingly delicious!

This delicious and refreshing pasta salad is easy to put together, and it's best served after being chilled, perfect on a hot summer day!

Chock full of Italian inspired ingredients. This pasta salad is sure to please.

Bring a Greek flavor to your salads with this easy-to-follow recipe that will become one of your favorites!

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

Brought this salad to a pot luck recently, everyone raved about it. It was easy, simple, refreshing and delicious.

Give your meal a new look by adding this simple salad that combines classic flavors of creamy fresh mozzarella, tomatoes and basil.

A quick and easy summer salad is made with sweet and juicy cherry tomatoes, fresh and aromatic basil and mozzarella, then tossed with a balsamic vinaigrette. Fresh mozzarella is always the best, but feel free to use normal mozzarella if you don't have any fresh one on hand.

Roasted new potatoes are soft on the inside, and crispy on the outside, tossed with a flavorful basil vinaigrette. Serve it with any your favorite main courses. If it's too hot to cook indoor, grill the potatoes over your barbeque instead.

This is a great cold salad. The basil and cherry tomatoes marry perfectly with a high-quality sweet balsamic vinegar along with tender-crisp green and yellow wax beans.

Make this quick, easy and tasty salad as your side-dish with any of your BBQ main course. Light and refreshing, wonderful in a warm summer day.

Chewy pearl barley tossed with fresh parsley, basil, and scallions, then dressed with a bright lemon-soy vinaigrette and studded with juicy diced tomatoes. The Instant Pot cooks the barley completely hands-off — no boiling, draining, or steaming — and the salad only gets better as it chills, making it ideal for potlucks and weekly meal prep.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Grilled catfish salad with a cane syrup and herb butter marinade, served over mixed greens with blue cheese crumbles and creamy blue cheese dressing.

Roasted chanterelle and porcini mushroom salad with fresh basil, sun-dried tomatoes, balsamic vinegar, and lemon. A restaurant-quality wild mushroom dish ready in 20 minutes.