Salad recipes

Mashed chickpeas mixed with Italian dressing and garlic powder for a 5-minute vegetarian sandwich spread. Pile it on toasted whole wheat with lettuce and tomato.

Perky Turkey: leftover turkey and rice salad with celery, pimientos, and Dijon mustard dressing, served over lettuce. A no-cook lunch or light dinner ready in 5 minutes.

Swiss burgers on kaiser rolls topped with melted Swiss cheese, sauerkraut, and Thousand Island dressing. A Reuben-meets-burger mashup for the grill.

Cilantro, chiles and garlic add rich flavor to these red kidney beans, they taste so great.

If you are losing weight or you want to eat some healthy food, you can try this slaw, easy to make, taste good!

Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.

This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.

Vegan hummus pita sandwiches with whole-wheat pita, pickled red onion, mixed greens, and chopped red bell pepper. Quick lunch, no cooking, ready in 20 minutes.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Three-ingredient grilling glaze made from onion soup mix, apricot preserves, and salad dressing. Brush it on chicken, spareribs, kabobs, or burgers during the last few minutes for a sticky, sweet-spicy finish.

Cauliflower Italiano is a fast skillet side with florets steam-braised in Italian dressing, onion, garlic, green pepper, and cherry tomatoes. Ready in 30 minutes, five-ingredient weeknight easy.

Creamy Italian sub sandwich with deli meats, melty American cheese, lettuce, tomato, and green pepper dressed in a tangy mayo-Italian blend. Ready in 5 minutes flat for an easy lunch.

Ranch bread machine loaf: bread flour, olive oil and a packet of dry ranch dressing mix create a savory, herb-loaded bread perfect for sandwiches and dunking in soup.

Grilled soft-shell crab sandwiches: whole crabs grilled hot for two and a half minutes per side, piled onto rolls with green chile aioli, mixed greens, and sliced tomato.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.