Salad recipes

Roasted sweet potato salad with five-spice, watercress, toasted almonds, and tangy goat cheese for warm vegetable sides ready in 60 minutes.

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Turkey Waldorf salad with diced turkey breast, apples, celery, and raisins tossed in a yogurt-apricot-Dijon dressing. A lighter post-Thanksgiving leftover riff on the classic Waldorf.

Pan-fried fish fillet strips on a warm blanched cabbage salad with bell pepper, thyme, and lemon vinaigrette. A light, Central European-style fish and slaw supper.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Classic spinach bacon salad with warm bacon vinaigrette, sliced mushrooms, and red onion. Dressing wilts the spinach just enough. Ready in 15 minutes.

Tortellini pasta salad with blanched broccoli, carrots, leeks, and bell peppers in a homemade balsamic-thyme mayonnaise with orange zest. A colorful, garden-fresh vegetarian salad.

Easy creamy pasta salad: a 7-ingredient vegan-friendly noodle salad with tangy lemon, eggless mayo, marinated artichoke hearts, scallions, and fresh basil. Ready in 10 minutes.

Herb-loaded chicken salad with asparagus, red pepper, and tarragon piled inside a hollowed bread loaf. A showstopping potluck centerpiece that feeds a crowd and slices into neat wedges.

Substitute that Caesar Salad with these scrumptious dish made with cabbage and pomengranate seeds.

Hot chicken salad casserole with rice, cream of chicken soup, hard-boiled eggs, and a crunchy cornflake and buttered almond topping. A retro Southern classic.

Mediterranean eggplant and tomato salad with smoky roasted eggplant pulp layered under fresh tomato, dressed with olive oil, lemon juice, and chives. A 30-minute side dish.

Overnight Chinese pasta salad with cool rice vermicelli, snow peas, cucumber, shrimp and crab in a sesame-ginger dressing. A make-ahead potluck favorite with serious crunch.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.