Salad Recipes

Turkey pasta salad with corn, zucchini, and picante-creamy garlic dressing. A Tex-Mex spin on leftover turkey, ready in 20 minutes and better after a chill in the fridge.

Tuscan tuna salad with kidney beans, olives, tomatoes, and a zesty picante-Italian dressing served over fresh spinach. A no-cook, protein-packed lunch ready in 20 minutes flat.

Tuscan white bean tuna salad: cannellini beans, marinated artichokes, tuna, sun-dried tomatoes, Kalamata olives, and pesto in 10 minutes. A pantry-driven Mediterranean main with no cooking.

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.

Western salad with lettuce, spinach, and onion tossed in a homemade egg yolk vinaigrette with garlic, paprika, dry mustard, and chopped parsley. Bold dressing, fresh greens.

Wild green salad tossing bittersweet escarole, lemony sorrel, and fresh mint with toasted sunflower seeds in a light herb vinegar dressing. A bright, garden-fresh bowl ready in minutes.

The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Refreshing herring salad tosses pickled herring with tart apple, juicy orange segments, green pepper, and grated onion in a quick oil and vinegar dressing. No cooking required.

Classic tuna salad with crunchy celery and onion, creamy mayo, tangy dry mustard, and a touch of sweet relish. The quick, crowd-pleasing filling for sandwiches, wraps, or crackers.

Lebanese tabbouleh herb salad heavy on fresh parsley and mint, fine bulgur, lemon and olive oil. Served on romaine leaves, the proper Middle Eastern way.

Classic tuna salad mixes canned tuna with celery, onion, garlic, parsley, and lemon juice in a creamy mayo base. The simple deli-style sandwich filling done right.

New twist on a traditional caprese, using mini heirloom tomatoes and mini mozzarella balls

Fresh spring spinach simply dressed with olive oil and umami-packed ingredients like sun-dried tomatoes, Parmesan and pine nuts with pasta to make it a simple yet sophisticated picnic friendly salad.

This Nicoise Salad is a beautiful play off its French counterpart. It keeps the traditional string beans, potatoes, boiled eggs and tuna, but it adds an Asian inspired dressing that elevates this salad to the next level. By changing the usual white potatoes to sweet potatoes, it becomes a healthier version of the recipe. Sweet potatoes provide more vitamins and minerals than regular potatoes and they have fewer calories. Add in the Omega-3 benefits in the tuna, the protein of the eggs, and fibre-packed beans, and you have got a power packed lunch that tastes like a million dollars. This recipe will certainly be singing to your taste buds tuna.

Creamy avocados, juicy-sweet tomatoes, crunchy cucumbers, meaty chickpeas and salty olives are on top of a bed of lettuce or any your favorite greens. Drizzle some freshly homemade vinaigrette and serve with a few slices of good bread.