Salad recipes

Quick and easy to make, and the salad tastes refreshing and delicious.

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.

Marinated spaghetti squash salad with artichoke hearts, fresh herbs, and two cheeses in a tangy rice vinegar dressing. A make-ahead vegetarian side that chills overnight for bold, layered flavor.

Cold shrimp pasta salad with wine-poached shrimp, fresh basil, sweet peas, and bell pepper in a Dijon-garlic vinaigrette made from the shrimp poaching broth. A no-mayo pasta salad packed with fresh flavor.

Cubed turkey and elbow macaroni tossed with bell peppers, celery, and onions in a basil-spiked mayonnaise dressing, then baked warm. A quick 30-minute leftover turkey meal the whole family will love.

Lean ground beef simmered in a spiced no-salt tomato sauce, served in crispy baked tortilla bowls on a bed of shredded lettuce with cherry tomatoes, carrots, and Parmesan. A lighter taco salad that doesn't skimp on flavor.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

Creole cabbage salad tossed in a savory beef bouillon vinaigrette with garlic, herbs, and a splash of hot sauce. A bold, tangy slaw that's ready in 20 minutes.

Italian-style green bean salad tossed with thinly sliced onions, red wine vinegar, olive oil, basil, and Parmesan. A low-calorie make-ahead side dish that gets better the longer it chills.

Basic salad with a hint of salad that is sure to entertain guests!

A delicious and refreshing pasta salad is perfect for spring or summer.

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.

Red kidney bean and apple salad with garlic, cilantro, parsley, and a white wine vinegar dressing. A five-minute vegetarian salad with no cooking required.