Salad recipes

Carry-out campers' coleslaw is a no-mayo vinegar slaw built in an ice bucket, sweetened with frozen apple juice concentrate and dressed with mustard, vinegar, and oil. Travels great, no spoiling.

Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.

Cold chicken pasta salad loaded with creamy avocado, tangy sour cream dill dressing, and Parmesan. Make it ahead overnight for potlucks, picnics, or easy summer meal prep.

Whole artichokes simmered in lemon-seasoned water until tender, then served upright with a punchy vinaigrette of garlic, capers, pimientos, and white wine vinegar.

Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.

Pineapple coleslaw with shredded cabbage, sweet apple, carrot and pineapple tidbits in a creamy sour cream and mayo dressing. Sweet-tangy summer side that pairs with BBQ, fish tacos or pulled pork.

Colorful black bean salad with red, yellow, and green bell peppers tossed in a tangy cumin vinaigrette with cilantro and hot sauce. Vegetarian, vibrant, and served at room temperature.

Bold tomato-anchovy sauce clings to al dente spaghetti in this rustic Italian seafood pasta with tuna. Ready in 45 minutes for easy weeknight dinners that taste like coastal Italy.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

Shrimp and citrus fruit salad served in hollowed pineapple boats with avocado, grapefruit, and orange in a lime-white wine dressing. A showstopping tropical presentation.

Crunchy low-fat coleslaw with shredded green apples, red and green cabbage, and a tangy honey-mustard yogurt dressing. No mayo needed for this crisp, make-ahead slaw.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Dress up your rice with this scrumptious and simple recipe that is bound to be one of your favorites.

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

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Retro gelatin salad with shredded carrots, celery, and cabbage set in orange or lime Jello with a splash of lemon. A crunchy, jiggly side dish that chills in just 30 minutes.