Salad recipes

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Parboiled cauliflower and broccoli tossed with colorful bell peppers in a creamy tahini-lemon dressing with garlic. Served chilled with pita wedges and fresh parsley for a vibrant, Mediterranean-inspired vegetable salad.

Caesar salad with thinly sliced fennel, red bell pepper, and toasted walnuts in a classic anchovy-garlic-Parmesan dressing. A fresh twist on the original with extra crunch.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Lamb and fennel salad with a creamy Spanish-style hazelnut garlic dressing, endive, spinach, and crumbled goat cheese. An elegant salad with Mediterranean soul.

This is a flexible recipe, in any way it tastes always great.

Crunchy broccoli salad tossed with chickpeas, red bell pepper, and a tangy feta-yogurt dressing. This healthy Mediterranean side comes together in 15 minutes.

Potato salad with smoked turkey, artichoke hearts, and green olives in a cumin-spiked lemon-garlic vinaigrette. A mayo-free, Mediterranean-inspired picnic salad.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

A quick no-cook lunch: canned tuna, white beans, and peppery arugula tossed in a lemon-garlic dressing, stuffed into whole wheat pitas with red onion. Ready in 15 minutes.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.