Salad recipes

If you are a fun of avocado or guacamole, you should certainly give this salad a try. The guacamole dressing is creamy and tasty, the combination of lettuce, cheeses, tomato, scallions and corn chips is full of flavors and texture, and it's tossed with the creamy dressing. It's not easy to resist this mouth-watering salad.

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!

We make this pasta salad all the time. It's loaded with the delicious flavors. Sometimes we add some steamed broccoli florets or asparagus, or a few freshly sliced mushrooms.

Crisp green salad with romaine, Granny Smith apple, and toasted walnuts tossed in a creamy oil-free tomato dressing thickened with toasted almonds, lemon, and paprika.

This salad is absolutely delicious, I used cilantro instead of parsley, marinated for about 4 hours, the salad was so refreshing and tasty, definitely will make it again.

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 refreshing and tasty salad is made with garden-fresh cucumber and juicy-sweet tomatoes, and tossed with a soy-sesame dressing.

Ground chicken salad with seasoned sauteed chicken, avocado, olives, two cheeses, and a tangy red wine vinaigrette. A hearty taco-style salad ready in 20 minutes.

Moroccan beet appetizer salad with herb-flecked beets and potatoes dressed separately in a chili-spiked olive oil vinaigrette. Composed with diced tomato, onion, and black olives. Vegan and bright.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.

Gourmet pasta salad with garlic-parsley spaghetti, artichoke hearts, capers, diced tomatoes, and scallions in a spicy olive oil-mustard dressing. Vegetarian and ready in 25 minutes.

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

Roast beef salad with a teriyaki-ginger marinade over mixed greens, tomatoes, mushrooms, and bell peppers. A hearty no-cook main dish salad that uses leftover roast beef.

Crisp lettuce, tomatoes, cucumber, bean sprouts, and tofu tossed in a rich peanut-coconut milk dressing with red curry paste. A crunchy, creamy Thai salad topped with potato chips for fun.