Salad recipes

Hot potato salad layered with a tangy mustard-vinegar sauce, green peppers, carrots, and melted cheese. A warm, vegetarian twist on classic potato salad.

Chipotle potato salad swaps mayo for tangy yogurt and roasts the potatoes until golden, then folds in smoky chipotle, lime, cilantro, and Dijon. A lighter, bolder no-mayo potato salad for any cookout.

This scrumptious rice salad is perfect for a picnic with the family or a dinner party with friends.

A veggie hating friend was over dinner and declared "wow, if my mom made vegetables like this!" as he went for seconds. The maple coated cashews are excellent in this recipe and the gentle touch of sweetness balanced with the curry is great.

This vibrant salad highlights the fresh, earthy flavor of asparagus, complemented by a tangy, herbaceous vinaigrette and crunchy toasted pine nuts. The revised recipe clarifies preparation steps, ensures proper seasoning, and includes tips to avoid common pitfalls like overcooking asparagus or under-toasting nuts. Optional variations add flexibility for dietary preferences or flavor twists.

Takes no time to make, and it comes out tasty and refreshing.

A refreshingly delicious chopped Mediterranean salad is also very quick and easy to put together. A great spring or summer salad with your BBQ.

At a recent party everyone gobbled up this satisfying pasta salad loaded with marinated artichokes, sun-dried tomatoes, roasted pepper and tortellini. Literally packed with flavor.

This quick and easy salad is made with fresh arugula, sliced strawberries, and tossed with olive oil and balsamic vinaigrette, then sprinkled with freshly shaved Parmesan cheese and toasted walnuts right before serving.

A quick, easy yet tasty carrot salad goes well with roast, casserole or any main course.

Fresh sweet cherries and quinoa are tossed with celery, creamy goat cheese, toasted almonds and tangy white wine vinaigrette.

A Moroccan-style carrot salad of tender cooked carrots tossed warm in a zesty dressing of lemon, garlic, cumin, and cayenne. Vegan, make-ahead, and even better after a few hours in the fridge.

Love this salad. We jut had some leftover wild rice, and we didn't have sweet bell pepper, so used the picked hot cherry pepper instead, also added some sliced celery and smoked tofu. It came out delicious. A very good side dish or can be a wholesome and tasty main dish as well.

Absolutely loved it! The other salad I made yesterday, instead of couscous I used quinoa that is much healthier; didn't have cooked chickpea on hand, so I boiled some frozen soy beans instead, and it actually tasted amazing.

Sweet cherry tomatoes, red bell peppers and crunchy romain lettuce are tossed with a lemon-olive oil vinaigrette, and cheesy Parmesan croutons.

Grilled potatoes tossed with freshly-made parsley pesto, an easy recipe that tastes delicious. Clean, fresh and vibrant flavors perk up plain grilled potatoes. A great side dish perfect for a summer BBQ.