Salad recipes

Low-calorie tuna pita sandwiches made with fat-free mayo and yogurt, celery, and red onion. A lighter tuna salad stuffed into pita pockets, ready in 10 minutes.

Williamsburg chicken is a retro chilled chicken salad mould set with gelatin, blending diced cooked chicken, celery, peas, hard-cooked eggs, pecans and stuffed olives in a lemony mayo-broth base. Served over greens with halved grapes.

Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Cold tuna noodle salad with mayo, hot sauce, garlic powder, oregano, and chopped scallions. A spicy, no-cook lunch for two using pantry staples.

Breadless egg salad sandwiches using Monterey Jack cheese slices as the "bread." Low-carb, gluten-free, and stacked with tomato, lettuce, pickles, and olives.

Mayonnaise-free tuna salad: drained canned tuna mixed with sweet relish, chopped onion, oregano, and celery seed. Lighter pantry-staple sandwich filling for two.

Tuna pita pockets stuffed with creamy yogurt-mustard tuna salad, fresh dill, crisp celery, lettuce, and tomato. A light, mayo-free lunch ready in 10 minutes.

Asian chicken pita: cold chicken salad with pineapple, water chestnuts, and peanut-teriyaki dressing tucked into pita pockets with sprouts. Crunchy lunch ready in 15 minutes.

This Greek beef stew is packed with flavors. Enjoy it with some Greek pilaf or pita bread with a Greek chop vegetable and feta salad.

Warm brown rice salad with sauteed celery, shallots, tarragon, cashews, and alfalfa sprouts dressed in cider vinegar. A quick vegetarian side served at room temperature.

Italian balsamic chicken: grilled chicken breasts marinated in balsamic, olive oil, and herbs, then sliced into strips for salads, wraps, or antipasto boards. Meal-prep friendly protein with big flavor.

Tender shrimp tossed with pasta in a bright lemon-herb dressing spiked with tarragon and rosemary makes an elegant cold salad perfect for warm-weather gatherings.

Spicy lamb braised in a fresh paste of chilli, lemongrass, galangal, and turmeric with coconut milk, the meat first tenderized with papaya skin. Served with a sharp green papaya salad dressed in lime and fish sauce.

Cold cellophane noodle salad with soy-ginger marinated chicken, crisp asparagus, and cucumber in a spicy wasabi dressing. A light, refreshing Asian noodle bowl for warm weather.

Toasted crab rolls with a mayo-bound crab salad, melted cheese, and crispy bacon on split dinner rolls. A quick open-faced seafood sandwich baked until bubbly.