Salad Recipes

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

Creamy potato salad made with eggless mayonnaise, white vinegar, celery, and onion. Egg-free and simple to assemble with boiled potatoes. Topped with paprika.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.

Curry chicken salad with seedless grapes in a spiced mayonnaise dressing with cayenne and fruit vinegar. Broiled chicken breast diced and tossed cold with whole grapes.

Beet and potato salad with a raw garlic-lemon dressing, tossed with the beet greens. A zero-waste, no-mayo root vegetable salad served chilled with crusty bread.

Corn and shrimp salad with boiled seasoned shrimp and sweet corn tossed in an emulsified Dijon vinaigrette with red onion and parsley. A bright, summery seafood salad.

Wild rice bean salad with brown rice, cooked beans, diced onion, lemon juice, and soy sauce. A no-cook toss-together side that's hearty and protein-packed.

Creamy cucumber dressing with garlic, chives, parsley, light mayo, and yogurt. A cool, tangy salad dressing that doubles as a dip for vegetables.

Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.

Homemade raspberry vinegar infused with fresh berries and sugar, aged 30 days for deep ruby color and bright fruit flavor. Perfect for salads, marinades, or finishing.

Roasted tomato and rice salad chars tomatoes over an open flame, then tosses with warm rice, olive oil, white wine vinegar, lemon juice, and parsley. Smoky Mediterranean side dish.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

Fresh spinach and walnut salad with green onions in a simple lemon-olive oil dressing. A crisp, vegan side salad with a salt-wilting technique for tender leaves.

Creamy tarragon chicken salad with red grapes, celery, and toasted walnuts in a sour cream-mayo dressing. Elegant lunch salad for sandwiches, lettuce cups, or a scoop on greens.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.