Salad recipes

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.

These wraps are made with soft tortilla shells and filled with juicy chicken, fresh vegetables, and a generous drizzle of creamy dressing.

Classic Buffalo wings with homemade tomato-based hot sauce and creamy blue cheese dressing. Deep-fried golden, tossed in tangy heat, served with chilled celery.

Black beans and black-eyed peas tossed with jalapeños, cherry tomatoes, bell pepper, and fresh cilantro in zesty Italian dressing. No cooking required. The ultimate game day dip for a crowd.

Old-fashioned tomato soup salad dressing with tangy vinegar, dry mustard, and paprika. This vintage no-cook recipe whips up in 15 minutes and tastes like a Southern church potluck in a jar.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Penne with Provencal Eggplant & Sweet Peppers recipe

Tomato vinaigrette salad with fresh tomato wedges tossed in a white wine and balsamic dressing with garlic, parsley, and a pinch of chili heat. Five-minute summer side.

Silky smooth hummus topped with a bright tomato-onion-parsley relish and a drizzle of olive oil. A 15-minute no-cook appetizer that's fresh, vibrant, and ready for any gathering.

Peanut butter noodles toss cooked linguine with a quick peanut sauce of soy, sesame oil, garlic, and a touch of vinegar. Cold or room temperature, ideal for lunchboxes and picnics. Ready in 15 minutes.

Cold Italian pasta salad loaded with pepperoni, mushrooms, zucchini, and tomatoes in a tangy mayo-mustard dressing. A no-cook crowd-pleaser that gets better as it chills.

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.

If you love the taste of onions, you will enjoy this scrumptious side dish that is sure to be one of your favorites to make and serve!

Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.

Indian style lentils simmer canned lentils with tomatoes, onion, garlic, ginger, turmeric, and frozen spinach into a weeknight dal. Ready in about 15 minutes.

A vegetarian black-eyed pea salad tossed in a bold dressing of sambuca, fresh basil, lemon juice, and balsamic vinegar. The anise-kissed liqueur gives this bean salad an unexpected, aromatic twist you won't find anywhere else.