Salad recipes

The addition of ingredients like curry powder and grated Parmesan make this salad special. Great for sandwiches, on crackers as an appetizer or served on lettuce leaves.

Skip the expensive store-bought overly salty salad dressing mix and make your own using ingredients found in most pantries. Perfect for a low-salt ranch dressing.

Juicy and sweet cherry tomatoes, peppery arugula, crunchy cucumber and creamy avocado are tossed with a light and tasty vinaigrette. An ideal summer salad.

Fat-free potato salad dressing with ranch, light mayo, celery seeds, mustard, and vinegar. Creamy, tangy, and guilt-free. A quick dressing for potato salad, rice salad, or coleslaws.

Western salad with lettuce, spinach, and onion tossed in a homemade egg yolk vinaigrette with garlic, paprika, dry mustard, and chopped parsley. Bold dressing, fresh greens.

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.

Radish salad with iceberg lettuce tossed in a tangy Dijon and white wine vinegar dressing. A crisp, peppery side dish that comes together in 10 minutes.

Asian-inspired plum salad dressing made with plum baby food, soy sauce, five spice powder, and garlic. A fat-free, no-cook dressing ready in minutes.

Skip store-bought packets and make your own Italian dressing mix that will keep in the pantry for up to a year.

A completely fat-free, sugar-free, low-fat, low calorie French-style salad dressing that's creamy, thick and packed with flavor.

Bright honey lemon salad dressing with olive oil, apple cider vinegar, scallions, and a splash of dry sherry. Whisk it together in 10 minutes, chill overnight, and shake before drizzling.

Creamy cucumber dressing with grated cucumber, onion, mayonnaise, Worcestershire, and lemon juice. A thick, cool salad dressing with fresh crunch in every bite.

A tangy, extra-creamy coleslaw dressing made with mayo, half-and-half, white wine vinegar, and lemon juice tossed with finely shredded cabbage. Ten minutes, no cooking, feeds a crowd.

Vegan stuffed avocados loaded with crunchy cucumber, radishes, scallions, and soy sauce, topped with sesame meal, nutritional yeast, and sprouts. A fresh, no-cook lunch in 15 minutes.

Mashed chickpeas mixed with Italian dressing and garlic powder for a 5-minute vegetarian sandwich spread. Pile it on toasted whole wheat with lettuce and tomato.

Ranch seasoned oyster crackers tossed with garlic powder, lemon pepper, and oil in a bag. A 5-minute no-bake snack that's addictively crunchy and impossible to stop eating.