Salad recipes

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Curried tofu salad sandwich stuffed into whole wheat pita pockets. A no-cook vegetarian lunch with crumbled tofu, shredded carrots, and a turmeric-curry mayo dressing.

Warm leftover turkey salad with browned pears, radicchio, fennel, walnuts, and sherry vinegar dressing. A low-carb, elegant way to use up Thanksgiving turkey.

This quick and easy salad is light and refreshing, it is a great side dish with any main dish.

An authentic American creamy coleslaw that doesn't turn watery the next day, with a refreshing hint of lemon.

The crunchy vegetables give the slaw great texture and refreshing taste, the toasted cumin dressing brings the flavor altogether. A great side dish is served beside your BBQ.

Classic creamy coleslaw with finely shredded cabbage, red wine vinegar, Dijon mustard, grated carrots, and fresh herbs. Soaked, drained, and dressed for maximum crunch.

Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

Here's a tasty, mayonnaise-free version of a favorite American salad.

Cold pasta salad with cubed Spam, cheddar cheese, crunchy veggies, and a smoky BBQ-mustard-mayo dressing. No cooking required beyond boiling the pasta!