Salad recipes

An Italian-inspired tuna and new potato salad with green beans, dressed in pesto mayonnaise with mashed anchovies. Think salade niçoise meets Genoa in one bowl.

German-style creamy cucumber salad with paper-thin cucumber slices marinated in sweet cider vinegar dressing then tossed with sour cream and fresh parsley. The classic sommer salad.

Salata tahina, a creamy Middle Eastern tahini sauce with crushed garlic, lemon juice, cumin, and parsley. Serve as a mazza dip, salad dressing, or drizzle for grilled meats.

Chilled rice tossed with chicken, creamy avocado, black olives, and scallions in a tangy Dijon-red wine vinaigrette. Topped with toasted almonds and cherry tomatoes for a fresh no-cook summer salad.

German-style potato salad with a warm beer dressing, crispy bacon, mustard, and Tabasco. No mayo, served warm with a tangy, malty kick from the beer-butter roux.

Christmas vegetable salad mold: a savory gelatin holiday side built with chicken broth, yogurt, green peppers, radishes, dill, and scallions. Retro festive table presentation, diabetic-friendly.

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

A basic lentil salad that can make any dinner seem a bit different.

Baltic-style beet and potato salad with herring, dill pickles, carrots, and a creamy sour cream-mayonnaise-mustard dressing. A hearty Estonian kringel salad that improves overnight in the fridge.

This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves.

Waldorf chicken salad with poached chicken breast, crisp red apples, toasted pecans, and a tangy yogurt-mustard dressing. A lighter take on the classic with three built-in variations.

Lentil salad with smoked turkey, fresh tarragon, and a tangy yogurt-Dijon dressing. A protein-packed main-dish salad that holds up beautifully for lunch the next day.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Easy carrot salad with shredded carrots, fresh herbs, scallions, and a bright lemon-and-safflower-oil dressing. A 15-minute vegan side that brings color and crunch to any plate.

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.

Moroccan wilted spinach salad with preserved lemon, cilantro, parsley, and a reduced garlic-paprika dressing. A warm North African salad unlike any spinach dish you know.