Salad recipe collection

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

Fresh herb salad dressing with dill, tarragon, chervil, chives, and marjoram steeped in olive oil. A French-inspired vinaigrette that improves the longer it sits.

Warm chicken and rice salad tossed in balsamic vinaigrette with fresh tarragon and chives. Light, herbaceous, and served warm instead of cold. No mayo, all flavor.

Cuban yucca con mojo boils tender yuca root and drenches it in a sizzling garlic-lime mojo sauce. A traditional Caribbean side with tangy-sharp flavor over starchy root.

Endive, beet, and red onion salad with a Dijon mustard and red wine vinegar dressing. A vibrant French-style salad with earthy beets, bitter endive, and sharp onion.

A vibrant, protein-packed five bean salad inspired by Guanajuato, Mexico. This dish combines pinto, black, garbanzo, green, and wax beans with a tangy vinaigrette, fresh vegetables, and a creamy finish. Perfect for potlucks or as a refreshing side dish.

Ensalada pico de gallo, a refreshing Mexican orange and jicama salad with crisp red onion, walnuts, and a honey-lime dressing spiced with cumin and chile. Bright, crunchy, and sweet-tangy in every bite.

Make your dinner feel special with this scrumptious spinach salad everyone will enjoy!

Fat-free orange salad dressing made with fresh mango, orange juice, curry powder, and garlic. A bright, fruity, no-oil dressing blended smooth in minutes.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

Fava bean salad with lemon, olive oil, garlic, and fresh parsley. Dried favas simmered until tender and tossed in a bright Italian-style dressing.

Springtime chicken salad with poached chicken breast, snap-tender asparagus, crisp iceberg, and a bright lemon-herb dressing. A light, protein-packed main salad finished with toasted almonds.

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

Smoked turkey salad with grapes, water chestnuts, walnuts, and celery in a curried hickory mayo dressing. The leftover-turkey salad with crunch in every bite.

Sun-dried tomato vinaigrette blends rehydrated tomatoes with balsamic, red wine vinegar, garlic paste, and fresh basil. A vegan dressing with bold concentrated tomato depth, ready in 15 minutes.

A simply seasoned sweet and sour refreshing cucumber salad.