Salad recipes

This classic potato salad has been a family favorite for generations!

Sweet and sour carrot salad: tender carrot coins, onion, and green pepper marinated in a tangy-sweet tomato dressing. The make-ahead 'copper pennies' salad that only gets better as it sits.

A little bit of heat with a tangy sweet and sour taste. This cucumber soba salad for sure refreshes your taste buds while satisfies your tummy.

Buckwheat noodles with Asian flavors. Nutty sesame oil coats the noodles spiked with crunchy veggies topped with an Asian inspired dressing. This combination tastes better cold than hot making it a perfect make-ahead dish that's ready when you are. Adding crispy coated tofu and it's a main-dish meal with punch.

This light yet tasty Chinese veggie salad is made with bean sprouts, lotus root, carrot, cucumber, black mushrooms, and tofu sheet, then tossed with a soy-rice vinegar-sesame oil dressing. A refreshing side dish that goes well with most of the main dishes, or just serve it with some steamed rice to complete a delicious meal.

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

Beets and carrots are both earthy vegetables, roasting really help to enhance the great taste, tossed with light vinaigrette and peppery arugula, a tasty salad that goes well with any kind of main course.

Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

Try something new when it comes to salads with this delicious variation that is perfect for a light lunch.

Asian-style pasta salad tosses cheese tortellini with sesame oil, rice vinegar, ginger, and five-spice dressing alongside snow peas, red pepper, scallion, and shredded carrot over cabbage. East-West fusion that works.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.

A crisp, raw grated courgette salad with carrot, celery, and red onion, brightened with lemon and piled over lemony baby spinach and sweet diced tomato. Light, fresh, and ready in minutes.

Crunchy cabbage salad with carrots and green onions in a tangy sour cream dill dressing. A crisp, no-cook coleslaw with white wine vinegar and mustard.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.