Salad recipes

A scrumptious salad made with millet, black beans, cucumbers and juicy tomatoes.

Mushroom salad tosses crisp iceberg and Boston lettuce with cucumbers, green beans, and raw sliced mushrooms in French dressing. Light, vegetarian, diabetic-friendly side.

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

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Pasta green salad tosses rotini and shredded Swiss with green beans, peas, cucumber and bell pepper in a creamy lemon-dill yogurt dressing. A bright, make-ahead potluck salad you dress right before serving.

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

Cold vegetable rice salad with crisp-tender green beans, peas, cucumber, and tomatoes tossed in a tangy tarragon vinaigrette. A refreshing make-ahead side for potlucks and summer cookouts.

A light, low-calorie pasta salad with rotini, fresh vegetables, mozzarella cubes, and a tangy dill vinaigrette. Loaded with cherry tomatoes, green beans, cucumbers, and red peppers for a colorful potluck side.

Gado-gado Indonesian salad with tofu, bean sprouts, potatoes, and vegetables in a warm coconut-peanut sauce. A classic street food platter with homemade dressing.

Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

A vibrant chilled rice salad tossing wild and basmati rice with snow peas, green beans, cucumber, oranges, and Granny Smith apples in a ginger-soy-honey-lime sauce. Fresh, crunchy, and full of contrast.

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

The perfect salad for summer is here! This simple recipe will make this scrumptious salad that's great for backyard barbecues.

Crisp-tender cauliflower and green beans marinated in Italian dressing with dill weed, red onion rings, and red pepper flakes. A make-ahead chilled vegetable side that needs at least 4 hours to soak up flavor.