Salad recipes

Creamy avocados, juicy-sweet tomatoes, crunchy cucumbers, meaty chickpeas and salty olives are on top of a bed of lettuce or any your favorite greens. Drizzle some freshly homemade vinaigrette and serve with a few slices of good bread.

Takes no time to make, and it comes out tasty and refreshing.

This quick and easy recipe will help you make a light but scrumptious lunch.

When President-elect Barack Obama made tuna salad with his family on “60 Minutes” last year, he used this recipe, specifying troll-caught albacore.

Miso and garlic roasted tofu, crusty and crunchy croutons with miso-garlic dressing give this classic caesar salad tangy and scrumptious taste.

Perfectly balanced American classic comfort food that is ready at a moments notice.

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

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

Hot chicken salad baked with celery, toasted almonds, and lemon juice in a creamy dressing, topped with cheddar cheese and bread crumbs until golden and bubbly.

Chicken and peach salad pairs diced cooked chicken with sweet peaches, sliced almonds, and a creamy sour-cream dressing. Stuff into a buttery croissant for an easy summer lunch sandwich.

Egg white salad made with just the whites, light mayo, Dijon and dry mustard, and fresh dill. A lighter, yolk-free take on classic egg salad for sandwiches.

When it comes to sandwiches, try something different for lunch with this easy and delicious recipe.

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

Lamb and fennel salad with a creamy Spanish-style hazelnut garlic dressing, endive, spinach, and crumbled goat cheese. An elegant salad with Mediterranean soul.

Grilled portabello caps loaded with creamy spinach-artichoke ricotta filling, finished with Parmesan and served alongside a rustic tomato bread salad. A quick vegetarian main that's ready in under 30 minutes.

An easy leftover turkey breakfast strata. Make ahead the night before and just pop it in the oven in the morning.