Salad recipes

This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.

Quick, easy and refreshing. This delicious salad can also be served as a main course.

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.

Layers of textures and flavors in this salad. Crunchy and fresh bell peppers, sweet edamade, salty olives, feta and nutty pine nuts together make this salad amazingly tasty.

Ground chicken salad with seasoned sauteed chicken, avocado, olives, two cheeses, and a tangy red wine vinaigrette. A hearty taco-style salad ready in 20 minutes.

Macaroni salad for 100 people with cubed ham, cheddar cheese, peas, and olives in a creamy mayo-French dressing. The go-to recipe for reunions, church suppers, and potlucks.

A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.

A vibrant, mayo-free potato salad tossed with corn, bell peppers, olives, and carrots in a spicy chili-vinaigrette. Feeds a crowd and travels well to cookouts.

Fantastic and can leave ingredients out or subsitute and still fabulous. Excellent for lunches on toasted bagels or crackers for a party. I have made this several times and it is always a hit!!!

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Grilled chicken salad with red leaf lettuce, juicy orange slices, ripe black olives, and a sharp red wine vinegar dressing scented with garlic and celery. A light, bright Mediterranean lunch in 18 minutes.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Serve with lightly dressed salad greens, tossed with tomatoes, then finish with pineapple chunks spooned over yogurt.