Salad recipes

Napa cabbage and cilantro slaw with red bell pepper in a lime-garlic dressing with red pepper flakes. A crisp, light Asian-style coleslaw that's mayo-free and ready in 20 minutes.

This tasty dish can be served with a salad or by itself. Either way, it will have you wanting more!

Spirelli pasta tossed with crispy bacon, sweet red bell peppers, and onion, finished with butter, parmesan, and fresh parsley. A quick weeknight pasta with five-ingredient charm.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Fresh-squeezed orange and lemon juice whisked with balsamic vinegar, olive oil, and toasty hazelnut oil. Crushed fennel seeds, scallions, and a trio of fresh herbs bring brightness and depth to any salad.

Pineapple sorbet purees fresh pineapple with light corn syrup and fresh lemon juice for a bright, dairy-free frozen dessert. Three ingredients, no ice cream maker needed if you've got a blender. Tropical sweetness in every spoonful.

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

Molded ambrosia salad with orange juice gelatin, fresh banana, oranges, and shredded coconut. A vintage Southern gelatin salad that unmolds onto a bed of salad greens for a retro presentation.

Sour cream cucumbers with fresh dill, chives, celery seeds, and apple cider vinegar. A cool, creamy side salad that chills in an hour. No cooking required.

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.

Tomato cups marinate fresh tomatoes, green pepper strips, and onion rings in oregano-basil vinaigrette. A simple Italian-style summer salad you toss together in 10 minutes.

Italian tomato and anchovy antipasto with ripe tomato wedges draped with anchovy fillets, dressed in anchovy oil, lemon juice, and fresh oregano. Simple, no-cook, and bursting with umami.

A tangy, extra-creamy coleslaw dressing made with mayo, half-and-half, white wine vinegar, and lemon juice tossed with finely shredded cabbage. Ten minutes, no cooking, feeds a crowd.

Avocado halves stuffed with saffron pastina, chopped tomatoes, scallions, parsley, and vinaigrette. An elegant lunch main or dinner first course with golden, fragrant pasta filling.

Pan-sauteed chicken breasts with a quick raspberry vinegar cream sauce, green onions, and unsalted butter. An elegant 30-minute dinner with a tangy, silky pan sauce.