Salad recipes

Tri-color pasta salad with juicy tomatoes, black olives and zesty Italian dressing, dressed in stages so the noodles soak up flavor as they chill. An easy vegetarian make-ahead side for picnics and potlucks.

A refreshing and delicious salad is also nutritious and healthy!

Authentic Lebanese tabbouleh with mountains of parsley, just a touch of bulgur, fresh mint, tomatoes, and lemon. Levantine herb salad in 20 minutes.

A scrumptious pasta salad that's both healthy and easy to make!

Lebanese tabbouleh herb salad heavy on fresh parsley and mint, fine bulgur, lemon and olive oil. Served on romaine leaves, the proper Middle Eastern way.

Very classic middle-Eastern recipe, and it's usually cooked with couscous, here quinoa is an excellent substitution, full of nutrition. It is a great side-dish that can go well with any kind of main dish.

A scrumptious salad made with hot chili peppers and monterey jack cheese that is perfect for a summer barbecue!

This can tuna pasta salad brings canned tuna to life with a burst of fresh and hearty flavors. The combination of green beans, tomatoes, olives, capers, and pasta creates a vibrant and satisfying dish. It's a delicious way to elevate canned tuna into a memorable meal.

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

A very clean and fresh traditional middle-eastern salad.

The dressing is so garlicky without feeling spicy or overwhelmed, because the garlic has been cooked in the oil. The dressing works deliciously well with almost any your favorite salads.

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

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

This easy and refreshing salad has lots of great textures, and it's quite filling as well. Serve it as a side dish or a tasty and nutritious vegetarian main course.

Crisp green salad with romaine, Granny Smith apple, and toasted walnuts tossed in a creamy oil-free tomato dressing thickened with toasted almonds, lemon, and paprika.

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.