Salad recipes

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.

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.

A sweet and sour dressing tossed with the shredded cabbage and chunks of apples. Refreshing, light and very tasty. A great make-ahead side.

Sugar-free cranberry orange gelatin salad made with whole orange, raw cranberries, and sugar-free gelatin. A light, low-calorie holiday side that's tangy, refreshing, and guilt-free.

Low-calorie molded cranberry salad with ginger ale, apple, celery, and orange zest set in unflavored gelatin. A lighter take on the classic holiday Jello salad.

Turkey Waldorf salad turns leftover roast turkey into a crisp, light meal with chopped apples, celery, green onions, and a tangy yogurt-mayo dressing brightened with lemon. The day-after-Thanksgiving lunch hero.

Lemony chicken salad with a vintage twist: cubed chicken, crushed pineapple, and tarragon set in lemon gelatin and chilled until firm. A retro molded salad that's bright, light, and refreshingly cool.

Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.

An easy to make coleslaw with south Asian flavors and a bit of a kick.

A vegetarian look on a delicious pasta dish your whole family will enjoy down to the last forkful.

These slow-cooked beans are very flavorful, and cook them by yourself, always can be flexible, and more tasty and healty too.

Italian baked flounder marinated in low-fat Italian dressing, lemon juice, and Worcestershire sauce, then baked and broiled until golden and crispy at the edges.

A succulent chicken dish made with italian salad dressing, white wine vinegar and cottage cheese.

I love this sauce! The sodium in a whole pot is less than the amount in one serving of "heart healthy" jarred sauce.