Salad recipes

This refreshing and tasty salad is made with garden-fresh cucumber and juicy-sweet tomatoes, and tossed with a soy-sesame dressing.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Elegant crab and lobster salad plated with a fennel-orange side salad and a silky Courchamps sauce made with crab, tarragon, and Dijon. A refined no-cook seafood dish for special occasions.

A no-cook chicken salad with fresh ginger, artichoke hearts, baby corn, sesame oil, and soy sauce tossed in mayo and served over crisp lettuce. Light, zesty, and packed with unexpected textures.

Asian-inspired plum salad dressing made with plum baby food, soy sauce, five spice powder, and garlic. A fat-free, no-cook dressing ready in minutes.

Pork salad with sliced pork loin and red peppers over mixed greens, dressed in a punchy Dijon mustard-soy sauce vinaigrette. A smart use for leftover roast pork.

I LOVE THIS RECIPE:) Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing.

Dressed-up French dressing with mashed avocado, blue cheese, hard-boiled egg yolk and a hit of soy sauce. Quick creamy salad topper for steak or wedge salads.

Honey mustard soy vinaigrette whisked with white wine vinegar and fresh dill. An Asian-meets-French salad dressing that pairs with cabbage, zucchini, and hearty greens.

Vegan tofu cottage cheese mashes firm tofu with oil, vinegar, dill, soy sauce, and nutritional yeast for a dairy-free cottage cheese substitute. Five minutes to make, perfect for salads, toast, or veggie sandwiches.