Salad recipes

Avocado halves filled with crabmeat salad, topped with chopped egg and garnished with anchovies, pimiento, and olives. Served with a tarragon-chervil herbed mayonnaise dressing on the side.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.

Quick microwave tuna casserole layered with egg noodles, fresh zucchini, and melted Monterey Jack cheese. Ready in 45 minutes with tangy sour cream and Dijon mustard.

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

Cold stuffed tomatoes filled with crunchy diced cucumber, cabbage, peppers, and celery, topped with curry-spiked mayo. A retro summer salad-stuffed appetizer that pre-makes for parties.

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

Tuna salad pita pockets bound with yogurt and mustard instead of mayo, brightened with fresh dill. A lighter lunch option ready in 10 minutes.

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.

Lebanese bulgur wheat salad with marinated chicken, fresh herbs, and crisp vegetables. This protein-packed tabbouleh makes a hearty, healthy main dish bursting with lemon, mint, and garlic.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.