Salad recipes

Spanish spiced chicken breast with fresh avocado, orange dressed boston lettuce.

A good salad needs a good dressing. This caesar salad dressing for sure makes your salad taste delicious, and it's so easy to make.

Honey roasted walnuts, dried cranberries and goat cheese are deliciously served with mixed greens, then tossed with a light mustard vinaigrette dressing. Yum!

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

Caramelized grilled figs and smoky prosciutto are a delicious pair, and you can find both of them in this salad, mixed with some peppery arugula, gouda cheese and tossed with a basil-roasted bell pepper vinaigrette.

Grapefruit, orange and watercress create this refreshing and light salad. Great to serve before or after any heavier fat laden meal to clean the palate. Also good to incorporate some fall and winter fruit.

Fresh figs are all over the market right now. This grilled figs arugula salad is ideal for you to enjoy these sweet seasonal figs.

Peppery arugula salad with marinated artichokes, cherry tomatoes, and basil pesto vinaigrette. Quick, healthy Italian-inspired salad ready in 8 minutes.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Brightly colored vegetables soak up a tangy vinegar-oil marinade, softening just enough while keeping their crisp bite. Broccoli, carrots, peppers, and zucchini mingle in this make-ahead salad that gets better as it sits and flavors meld.

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.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.

Cold Mexican rice salad with fresh jalapeños, tomatoes, cilantro, and a red wine vinegar dressing. A no-cook side dish that chills in 2 hours and brightens any taco night.

Peppery arugula leaves frame a mound of juicy tomato wedges tossed in a tangy mustard vinaigrette for a simple, elegant salad ready in minutes.