Salad recipes

Why use meat when you can enjoy a delicious dish like this which will keep you wanting more!

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Colorful black bean salad with red, yellow, and green bell peppers tossed in a tangy cumin vinaigrette with cilantro and hot sauce. Vegetarian, vibrant, and served at room temperature.

Vegan stuffed avocados loaded with crunchy cucumber, radishes, scallions, and soy sauce, topped with sesame meal, nutritional yeast, and sprouts. A fresh, no-cook lunch in 15 minutes.

Crunchy bean sprout and cucumber salad tossed in a toasted sesame oil, soy, and apple cider vinegar dressing. Ten minutes, no cooking, and refreshingly light.

Red beans tossed in a bold balsamic-prune dressing with fenugreek, coriander, and chili-garlic paste. A chilled bean salad bursting with sweet, tangy, spicy layers.

A Star Trek spin on classic tabbouleh: fluffy bulgur (aka quadrotriticale) tossed with cucumber, tomatoes, green onions, fresh parsley, mint, lemon juice, and olive oil. Boldly go where no grain salad has gone before.

Sweet fruit salsa with kiwi, strawberries, raspberries and cinnamon sugar baked tortilla chips. Fun party appetizer that works as dessert too.

Peanut butter noodles toss cooked linguine with a quick peanut sauce of soy, sesame oil, garlic, and a touch of vinegar. Cold or room temperature, ideal for lunchboxes and picnics. Ready in 15 minutes.

Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.

An easy home-made dressing that adds loads of flavor to a variety of dishes or even just with your favorite greens.

A 4-ingredient salad dressing with picante sauce, orange marmalade, soy sauce, and fresh ginger. Sweet heat meets tangy citrus in 5 minutes flat.

Thai-style pickled vegetables with cauliflower, cabbage, carrots, and serrano chiles in a sweet vinegar brine. A tangy, crunchy condiment ready after one day of marinating.

Carry-out campers' coleslaw is a no-mayo vinegar slaw built in an ice bucket, sweetened with frozen apple juice concentrate and dressed with mustard, vinegar, and oil. Travels great, no spoiling.