Salad recipes

These crunchy vegetables make a refreshing and delicious salad. If you have your own vegetable garden, they are the easiest vegetables to grow. Or find them in the grocery store.

Chickpeas toss with crisp bell peppers, scallions, and cilantro in a cumin-spiked dressing brightened by ginger, garlic, and fresh lemon juice. Chill overnight for a make-ahead potluck winner.

Fresh blueberries, roasted sweet corn, soy bean, red bell pepper and peppery arugula are tossed with a white wine vinegar-olive oil vinaigrette. It's a light and tasty summer salad that accompanies well with any barbecued dishes.

Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.

This feta vinaigrette goes very well with cherry tomatoes, cucumber, and mixed greens. It adds extra creaminess and tastes refreshingly delicious.

A sweet and sour dressing tossed with the shredded cabbage and chunks of apples. Refreshing, light and very tasty. A great make-ahead side.

Roasted cauliflower salad tossed with peppery arugula, toasted walnuts, sharp cheddar, and a sherry vinaigrette. A warm, hearty vegetarian salad with golden caramelized edges in every bite.

A definite summer salad. The honey glazed pecans, goat cheese and balsamic dressing really bring layers of flavors, and all the ingredients are a delicious combination. The dressing and honey pecans both can be made a day ahead.

Buttermilk vinaigrette and crispy bacon bring this cabbage salad back to life. It's creamy, tasty and flavorful. A delicious way to turn an economical ingredient into a tasty dish.

Packed with deliciousness and goodness. A great side dish to go with any main courses, or it can be served as a vegetarian main dish as well.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

Seared asparagus and sweet red peppers nestle over peppery arugula, finished with creamy goat cheese. This vibrant vegetarian salad comes together in 18 minutes with bold garlic-ginger vinaigrette.

This is a vegetarian version of black bean-taco salad. The dressing is so refreshing and tasty, which makes this bean and veggie salad taste still delicious.

The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.

A wide variety of fresh vegetables and quinoa are tossed with a salty and sweet miso orange dressing. Serve it as a refreshingly nutritious side dish or a vegetarian/vegan main course.

Another dish from my childhood memories, and it's my all-time favorite dish that my mom used to make very often. All the ingredients are inexpensive, but the salad tastes so refreshing and flavorful.