Salad recipes

Here, fava beans are paired with salt cod in a rich and filling salad. To compliment the rustic flavors of this dish, serve with toasted garlic-rubbed baguette slices and a soft goat cheese.

Very easy to make marinated broccoli salad that is easy to mix and match as your tastes dictate.

Salad of Fresh Fava Beans with Pecorino Romano Cheese recipe

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Ensalada compuesta is a Mexican-style stuffed tortilla layered with seasoned ground beef, refried beans, and melted cheddar, then piled high with lettuce, vegetables, and dressing. Hearty taco salad meets enchilada.

Hot baked cheddar bean dip with mashed pinto beans, green chilies, and hot sauce. Bubbly, cheesy, and scoopable straight from the oven. Just 5 ingredients and 10 minutes of prep.

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.

Tostadas always make a nice alternative to a salad. Love the crunch, I used beef that was cooked with some taco seasoning instead of chicken.

Cold pasta salad combines elbow macaroni with flaked tuna, red kidney beans, onion, parsley, and shredded Swiss cheese in a sharp white-vinegar vinaigrette. Italian-inspired protein-packed salad.

A great scrumptious side dish that can be served with roasted vegetables or a salad!

Mexican-style bow ties: hearty pasta salad with seasoned ground beef, kidney beans, corn, tomatoes, cheddar, and a zippy yogurt-salsa dressing, topped with crushed tortilla chips. Warm or cold crowd-pleaser.

Summer vegetable spaghetti tossed with zucchini, yellow squash and green beans in a light tomato sauce with a pinch of chili powder. Low in fat, no oil needed, and just as good served cold as a pasta salad.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.

Baked couscous casserole with black beans, corn, roasted red peppers, and creamy ricotta, served over fresh spinach. A hearty vegetarian one-dish dinner for six.