Salad recipe collection

Quick, easy and tasty. Fresh lemon zest and juice add lots of refreshness, a few garlic cloves give the fragrance, and the toasted almonds bring some nutty taste and another layer of the crunch texture. Serve it with any main course.

Grilled portobello mushrooms are juicy, tender and flavorful, it's a delicious ingredient that can be used to make a salad, with the slightly bitter peppery arugula, and mild gruyere cheese, a tasty, quick and easy salad ready to enjoy!

This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.

This healthy version of Caesar salad has great flavor. For a complete dinner you can add cooked chicken breasts and toss in salad.

Home on the Range Tuna Salad recipe

Skip the expensive store-bought overly salty salad dressing mix and make your own using ingredients found in most pantries. Perfect for a low-salt ranch dressing.

Quick and easy to put together, spoon the salad over toasted whole grain bread to make it even healthier, and it also tastes delicious.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

This Korean inspired cucumber salad is sweet, sour and slightly spicy. Cucumber, sweet bell pepper, carrots and tofu sheets are tossed with rice vinegar, maple syrup, sesame oil and Korean chili pepper. A delicious and light side dish.

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.

The addition of ingredients like curry powder and grated Parmesan make this salad special. Great for sandwiches, on crackers as an appetizer or served on lettuce leaves.

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

This salad is absolutely delicious, I used cilantro instead of parsley, marinated for about 4 hours, the salad was so refreshing and tasty, definitely will make it again.

The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.

This easy to make mixed green salad is tasty, the cucumber herb vinaigrette is just perfectly balanced taste, hard-boiled eggs give the protein, a light salad for any of your meal during the day!!

Sauteed mushrooms toss mix greens.