Salad recipes

Lemony lentil salad with salmon combines flaked salmon, canned lentils, red bell pepper, cucumber, and fresh dill in a zippy Dijon-lemon vinaigrette. A high-protein, no-cook lunch ready in 20 minutes.

Nice and easy Nicoise salad arranges tender potatoes, flaky tuna, green beans, cherry tomatoes, olives and red onion over lettuce with a red wine vinaigrette. A fast, composed French-style main-dish salad.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

Quick hot potato salad with red potatoes, scallions, and creamy ranch dressing. Toss warm spuds with ranch, dust with paprika, garnish with chives for easy summer sides.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

Moroccan wilted spinach salad with preserved lemon, cilantro, parsley, and a reduced garlic-paprika dressing. A warm North African salad unlike any spinach dish you know.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Moroccan carrot and orange salad with shredded carrots, fresh orange segments, currants, walnuts, and red pepper flakes in a lemon-olive oil dressing. A vibrant no-cook side dish.

A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!

Tomato and avocado pinwheel salad: a 15-minute showpiece side of alternating tomato and avocado wedges under a balsamic-onion vinaigrette. Low-carb, vegan, and beautiful on the plate.

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

Harissa spiced green bean salad with blanched carrots, chickpeas, and crisp cucumber in a North African chile-lemon dressing. A bright, fiery cold salad ready in 20 minutes.

Wild pecan rice salad with chicken pairs nutty Louisiana wild pecan rice with cubed chicken, avocado, cherry tomatoes, and toasted pecans. Finished with a creamy chickpea-sesame vinaigrette.