Salad recipes

Mock egg salad made from mashed chickpeas with mayo-style dressing, celery, basil, curry powder, and garlic salt. A quick vegan-friendly sandwich filling with no eggs needed.

Creamy mango salad dressing with orange juice, garlic, soy sauce, and curry powder. Oil-free and low-fat, blended smooth in seconds. A tropical, Indian-inspired dressing with natural sweetness.

Curried rice salad with corn, celery, olives, dill pickles, and a chutney French dressing. A retro cold salad mounded on greens and topped with sliced hard-boiled eggs.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Jewel-like pomegranate seeds and sliced bananas dressed in lime juice and palm sugar. This North Indian fruit salad is a cooling, refreshing side dish built to tame the heat of your spiciest curry.

Curried corn salad with red bell pepper, cucumber, scallions, and spinach in a tangy curry-mustard vinaigrette. A no-cook, low-fat side dish ready in ten minutes.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

Indian summer tomato salad dressed with spiced oil bloomed with cumin seeds, fennel seeds, and dried chili, finished with lime juice and fresh cilantro. A bright, aromatic side.

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.

Turkey Waldorf salad with diced turkey breast, apples, celery, and raisins tossed in a yogurt-apricot-Dijon dressing. A lighter post-Thanksgiving leftover riff on the classic Waldorf.

Curried turkey salad with papaya, kiwi, toasted almonds, and a warm chutney-yogurt dressing served in crispy tortilla bowls over fresh spinach.

Pork and apple salad for two with toasted almonds, grapes, and a curried soy-mayo dressing. A quick, elegant lunch salad that uses leftover cooked pork or chicken.

High-fiber winter garden salad: shredded cabbage, carrots, broccoli, raisins, and sunflower seeds tossed in a curried yogurt and chutney dressing. Crunchy, sweet, lightly spiced.

Curried pork and apple salad with toasted almonds, seedless grapes, and a soy-curry mayonnaise dressing. A quick, no-cook lunch for two using leftover pork or chicken.

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.

Orange, red pepper, radish, and red onion salad on romaine dressed with olive oil, lemon, cumin, and cayenne. A vibrant, crunchy Moroccan-inspired salad in 15 minutes.