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Salad recipes

from the Healthy, Light collections

171 SALAD recipes

Asian Style Leftover Turkey Salad
Asian Style Leftover Turkey Salad
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Slightly sweet and sour. Ginger and garlic Asian dressing was super flavourful. The napa cabbage, carrots, and radishes gave the salad a nice crunch. Definitely will be making it again with my leftover turkey. I'm sure that it works great with chicken as well.

Apple, Celery Salad with Creamy Toasted Walnuts Dressing
Apple, Celery Salad with Creamy Toasted Walnuts Dressing
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This sweet, sour yet savory salad has apples, celery, raisins, and toasted walnuts; tossed with a yogurt and mayonnaise dressing that makes the salad creamy and tasty.

Asian Cabbage Salad with Spicy Peanut Sauce
Asian Cabbage Salad with Spicy Peanut Sauce
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Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.

Apple, Celery and Cranberry Salad with Creamy Lemon Vinaigrette
Apple, Celery & Cranberry Salad with Creamy Lemon Vinaigrette
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Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.

Blueberry Hazelnut Salad with Balsamic Berry Vinaigrette
Blueberry Hazelnut Salad with Balsamic Berry Vinaigrette
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Quick, easy and tasty! Salad greens, fresh blueberries are tossed with balsamic blueberry vinaigrette, topped with crumbled goat cheese and maple glazed hazelnuts.

Baby Spinach Salad with Asian Ginger Dressing
Baby Spinach Salad with Asian Ginger Dressing
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Love this Asian ginger dressing, it is so versatile, and you can use it to dress any kind of salad.

Artichoke and Baby Arugula Salad with Balsamic Vinaigrette
Artichoke & Baby Arugula Salad with Balsamic Vinaigrette
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Marinated artichoke hearts, fresh baby arugula and sweet cherry tomatoes are a delicious combination in a salad, tossed with a light and tasty balsamic vinaigrette, perfectly balanced sweetness and freshness!

Israeli Couscous, Apple and Cranberry Salad with Toasted Almonds
Israeli Couscous, Apple & Cranberry Salad with Toasted Almonds
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Quick and easy to make, and it comes out very tasty. Couscous absorbs all the yummy flavor from the broth, then tossed with chunks of apples, dried cranberries, and toasted almonds. A light vinaigrette brings all the flavors together and makes it into a delicious meal.

Cucumber Herbed Salad Dressing
Cucumber Herbed Salad Dressing
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Light and flavorful vinaigrette goes well with any kind of greens or pasta salad.

Celery, Cucumber, Fennel and Radish Salad with Vinaigrette
Celery, Cucumber, Fennel & Radish Salad with Vinaigrette
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These crunchy vegetables make a refreshing and delicious salad. If you have your own vegetable garden, they are the easiest vegetables to grow. Or find them in the grocery store.

Asian Fresh Veggie Salad
Asian Fresh Veggie Salad
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Fresh vegetables, seasoned with garlic, salt, sesame oil, olive oil and a touch of freshly squeezed lemon juice. Refreshing and crunchy!

 Warm Red Cabbage and Apple Salad
Warm Red Cabbage & Apple Salad
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In cold season, this warm red cabbage and apple salad is served with some roasted meat, brings you to warm.

Arugula and Strawberry Salad
Arugula & Strawberry Salad
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This quick and easy salad is made with fresh arugula, sliced strawberries, and tossed with olive oil and balsamic vinaigrette, then sprinkled with freshly shaved Parmesan cheese and toasted walnuts right before serving.

Mediterranean Quinoa Salad
Mediterranean Quinoa Salad
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This colorful low fat salad can be enjoyed warm or cold.

Meditteranean Chickpea Salad
Meditteranean Chickpea Salad
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This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.