Salad recipes

Cold Mexican rice salad with fresh jalapeños, tomatoes, cilantro, and a red wine vinegar dressing. A no-cook side dish that chills in 2 hours and brightens any taco night.

This is a traditional potato salad that is made from scratch

Quick Moroccan couscous salad with warm spiced dressing, sweet raisins, and crisp peppers. Ready in 25 minutes for easy weeknight sides or meal prep lunches.

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.

Vegetarian Caesar salad with no anchovies, no raw egg, and no Worcestershire. Just crisp romaine in a lemon-garlic vinaigrette emulsified with extra virgin olive oil, finished with grated Parmigiano-Reggiano.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.

Country potato salad with a vinaigrette-soaked Yukon Gold base, hard-boiled eggs, dill pickles, black olives and a cayenne-spiked mayo dressing. The vinegar-while-hot trick is what sets it apart.

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

A delicious and refreshing pasta salad is perfect for spring or summer.

Fluffy couscous salad with tomatoes, cucumber, feta, and fresh parsley tossed in a lemony oregano-olive oil dressing. A refreshing Greek-inspired side ready in 20 minutes.

This is an easy salad, I have made it for many times, especially when I cook some meat, I always cook this salad as a accompaniment.

Cold gazpacho pasta salad with rotelle, cucumber, bell pepper, jalapeño, tomato juice and fresh lime. Spanish-inspired summer pasta salad with a spicy kick.

This recipe is Sweet,healthy,and perfect for a summertime brunch.

Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.

Chilled asparagus salad on red leaf lettuce with a spoonful of buttermilk mayonnaise and chopped pecans. Elegant composed presentation at just 15 calories per serving.

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.