Salad recipes

Curried spinach salad with walnuts, fresh orange, golden raisins, and a cumin-curry vinaigrette. Includes a homemade ginger-raisin chutney. Vegetarian and vibrant.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Shrimp and jicama salad dressed with a homemade jalapeño chile vinegar over sliced tomatoes and fresh tomatillos. A light, crunchy Mexican-inspired salad.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

Warm turkey and sweet potato salad tossed in a creamy tarragon mustard dressing with peppery watercress and butter lettuce. A hearty, satisfying way to use leftover turkey.

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Apple and endive are tossed with a light yet tasty cranberry vinaigrette, and topped with fresh cranberries, scallions and toasted walnuts.

Spinach and feta filo pie: wilted spinach and a lemony egg-feta-Cheddar filling baked under crisp, oil-brushed layers of filo with toasted pine nuts and a hint of cayenne. A Jamie Oliver classic.

Grilled portobello mushroom salad with baby greens, bacon, Roquefort, and a honey-balsamic vinaigrette. A steakhouse-style main-course salad that leans on marinated mushroom caps as a meat substitute.

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

Skip store-bought packets and make your own Italian dressing mix that will keep in the pantry for up to a year.

Mixed greens tossed in a honey mint vinaigrette with poppy seeds, topped with sliced carrots and toasted sesame seeds. The dressing recipe makes a double batch so you can refrigerate half for later.

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.

Tomato vinaigrette salad with fresh tomato wedges tossed in a white wine and balsamic dressing with garlic, parsley, and a pinch of chili heat. Five-minute summer side.