Salad recipes

Light and flavorful vinaigrette goes well with any kind of greens or pasta salad.

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.

Crispy toasted pita bread with seasoned pinto beans, diced cucumber, tomato and fresh lettuce, easy and tasty.

Quick, easy and tasty. Fresh lemon zest and juice add lots of refreshness, a few garlic cloves give the fragrance, and the toasted almonds bring some nutty taste and another layer of the crunch texture. Serve it with any main course.

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Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

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This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.

Sweet and sour apples, crunchy and savory celeries, nutty and salty peanuts, and a lemon-dijon dressing make a delicious, light yet refreshing salad.

I love this salad, simple and easy, a good accompaniment for a meat dish.

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This is a flexible recipe, in any way it tastes always great.