Salad recipes

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Jellied venison salad sets tender game meat in a savory bouillon gelatin with vinegar tang, served chilled on lettuce with mayonnaise. A retro cold salad worth reviving.

A vibrant, mayo-free potato salad tossed with corn, bell peppers, olives, and carrots in a spicy chili-vinaigrette. Feeds a crowd and travels well to cookouts.

Low-calorie molded cranberry salad with ginger ale, apple, celery, and orange zest set in unflavored gelatin. A lighter take on the classic holiday Jello salad.

Fruited rice salad with mandarin oranges, red grapes, golden raisins, and sliced almonds in a tangy Dijon-cider vinaigrette. A light, sweet-savory cold rice salad.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Marinated mushroom salad in a tangy mustard-herb vinaigrette with white wine vinegar, parsley, and chives. A French-style cold appetizer that improves after hours of marinating in the fridge.

Potato salad supreme with celery, scallions, and olives, served at room temperature for the fullest flavor. A versatile, no-cook side dish ready in 20 minutes.

Roasted red potato salad with fresh corn, cucumber, tomato, and a cilantro vinaigrette. No mayo, just olive oil and vinegar for a light summer side.

Scandinavian beet salad with sliced boiled beets marinated in a caraway-infused vinegar dressing. A traditional Nordic side dish that needs 8 hours to absorb the sweet-tangy flavors.

Confetti rice salad starts with chicken-flavored rice pilaf tossed with green onions, pimentos, and a sweet vinegar dressing. A colorful, make-ahead cold side dish for cookouts.

Nutty brown rice tossed with mineral-rich arame seaweed, bright peas, crunchy daikon, and a toasted sesame-rice vinegar dressing. A wholesome chilled salad that's naturally vegan and packed with plant-based goodness.

Crunchy raw vegetable salad with slivered carrots, shredded red cabbage, zucchini, and scallions tossed in a light dill vinaigrette. Ready in 10 minutes, no cooking needed.

A vibrant vegetarian couscous salad with chickpeas, zucchini, carrots, raisins, and fresh mint, dressed in orange juice, olive oil, cayenne, and cinnamon. Bright, filling, and ready in 30 minutes.