Salad recipes

Three-bean salad with steamed French beans, kidney beans, and chickpeas in a tangy yogurt-mustard dressing. Add tuna or grilled bacon for a heartier meal.

Four-ingredient hot bacon dressing with picante sauce and red wine vinegar. Drizzle over spinach salads or sliced tomatoes for a smoky, spicy kick.

A quick, low-calorie salad with diced ham, fresh corn, tomato and crunchy croutons tossed in a creamy smoked paprika and sour cream dressing. Ready in 15 minutes, no cooking required.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Lentil and garbanzo bean salad with cherry tomatoes, carrots, scallions, and fresh parsley in a lemon olive oil dressing. High-protein, vegan, and served cold.

Watercress goat cheese salad with pecan halves is a three-ingredient starter that takes 15 minutes. Peppery greens, creamy chevre, and crunchy nuts.

My kids call this the "stinky salad dressing." Grown ups love it!

Grilled shrimp with pesto pasta salad: chilled linguine tossed in homemade basil pesto with red and green peppers, topped with quick-grilled shrimp skewers. A summer entrée salad that works hot or cold.

Pasta salad with chopped spinach, daikon, red grapes, and a guar-gum-thickened raspberry-honey-mustard dressing. A fat-free dressing that coats like oil without the calories.

Eggless egg salad crumbles firm tofu and tosses it with mustard, cider vinegar, honey, turmeric, and crisp celery for a vegan, mayo-free sandwich filling that mimics the classic.

Grilled chicken salad with blanched asparagus, sugar snaps, and snow peas over a fresh strawberry-balsamic dressing and toasted almonds. A springtime dinner salad that feels like a restaurant plate.

Broiled cheddar and egg salad buns with sharp cheddar, chopped eggs, green pepper, mustard, and evaporated milk. Open-faced and broiled until melty and golden in 20 minutes.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Warm potato and tuna salad with new potatoes, spring onions, lemon, tarragon vinegar, and fresh parsley. A light, no-mayo fish salad ready in 35 minutes.