1,455 dressing salad recipes

Kansas City steak and spinach salad with soy-garlic marinated beef, fresh mushrooms, and orange sections tossed in a red wine vinegar-oregano dressing. Hearty and fresh.

Crisp spinach salad tossed with water chestnuts, mung bean sprouts, hard-boiled eggs, and crispy bacon in a sweet-tangy dressing. Make the dressing a day ahead to let the flavors meld.

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.

Gingered chicken salad with cubed cooked chicken, snow peas, bean sprouts, mushrooms, and scallions tossed in a fresh ginger-soy-sesame dressing. A 15-minute light Asian-style lunch salad.

Crunchy curried chicken salad: cooked chicken and rice tossed with mandarin oranges, celery, and peanuts in a light yogurt-curry-honey dressing. A sweet-savory, mayo-free make-ahead salad.

Composed Caribbean salad with watercress, fresh mango, hearts of artichoke, and tomato dressed in a lime-coriander-allspice vinaigrette. Vegan, fat-free, and visually striking.

Marinated onion and kidney bean salad with Vidalia onions, bell peppers, jalapeno, cilantro, and a chili-vinegar dressing. Needs overnight marinating for the best flavor.

Indian mayonnaise dressing with curry powder, fresh ginger, mango chutney, and cayenne blended smooth. A creamy, spiced condiment for salads, wraps, or grilled meats.

A tangy kidney bean salad dressed in spiced non-fat yogurt with chili powder, cumin, and oregano. No cooking required. Serve over lettuce with cornbread for an easy Mexican-inspired lunch.

Raw broccoli and cauliflower salad tossed in a sweet vinegar-mayonnaise dressing with onion rings, topped with crumbled bacon. No cooking, make-ahead friendly.

Avocado and grapefruit salad layers buttery Hass with bright pink grapefruit and razor-thin red onion, drizzled with sweet-tangy poppy seed dressing. Four-ingredient brunch starter ready in 10 minutes.

Southwest pasta salad with a creamy cilantro-lime-jalapeno dressing, fresh tomatoes, yellow bell pepper, and zucchini. A zesty make-ahead side that chills in an hour.

Yam Polamai, a Thai fruit and shrimp salad tossed in a lime-salt dressing and topped with crispy fried shallots, garlic, toasted peanuts and red chili. Bright, sweet, salty and crunchy in every bite.

New Orleans-style seafood rice salad with shrimp, tuna, hard-boiled eggs, sweet pickles, and pimentos in a creamy mayo dressing. Chilled and served on fresh greens, Creole-style.

Minty salmon salad with canned red Alaska salmon, fanned avocado halves, curly endive, and a cool cucumber-mint-yogurt dressing. A light, elegant no-cook main course.

Lighter potato salad dressed with nonfat yogurt and mustard instead of mayo. Loaded with broccoli, corn, peas, and dill for a colorful, veggie-packed side dish.