75 brain salad recipes

Easy pasta salad tosses cooked pasta with frozen mixed vegetables, sweet potato, and low-fat dressing for a five-minute brown bag lunch. Pantry-staple weeknight side or work-from-home meal.

This healthy and tasty salad is made with assorted grains, fresh apple, celery, bell peppers and dried cranberries, tossed with a light and flavorful vinaigrette.

Whole grain salad with brown rice, wheat berries, red and green bell peppers, and purple onion in a creamy mayo-yogurt dressing. A fiber-rich, colorful cold side dish.

Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.

This colorful low fat salad can be enjoyed warm or cold.

Chock full of Italian inspired ingredients. This pasta salad is sure to please.

A simply delicious millet salad. It's quick, easy, tasty and healthy.

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 chickpeas and jalapeno peppers that's served with a delicious vinaigrette.

A hearty salad that's suitable as a main dish. Lots of flavors and textures throughout.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Cold vermicelli tossed in a creamy lemon-garlic tahini dressing with olive oil. A 30-minute Mediterranean-inspired noodle salad that works as a side or light vegetarian main.

Chilled pasta and crab salad tossed with creamy mayo, garlic, and diced onion. Add broccoli, peas, or cauliflower for a loaded cold pasta dish that's perfect for potlucks.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

Homestead salad with mixed vegetables and kidney beans in a cooked sweet vinegar dressing with mustard. Make a day ahead for the best flavor.