Salad recipes

Hot Hoppin' John salad with black-eyed peas, rice, ham, and crispy bacon served over stir-fried cabbage. A Southern rice and pea dish with a kick of hot sauce.

Asian-inspired plum salad dressing made with plum baby food, soy sauce, five spice powder, and garlic. A fat-free, no-cook dressing ready in minutes.

Fresh fig salad with mixed greens, goat cheese, walnuts, and a champagne vinegar shallot vinaigrette. An elegant no-cook salad that showcases ripe figs at their peak.

Italian bean and pasta salad with anasazi beans, spinach spaghetti, fresh vegetables, and a lemon-herb dressing. A no-cook, protein-packed side that improves as it chills.

Cranberry pineapple gelatin salad mold with fresh cranberries, celery, and cherry-lime gelatin. A retro holiday side dish set in a bundt pan.

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.

A vibrant Moroccan-style salad of grilled and skinned bell peppers, fresh tomatoes, and Spanish onion dressed in a simple garlic, olive oil, and vinegar vinaigrette. Served chilled for a refreshing side dish or starter.

Green bean and new potato salad with garlic-tarragon mayo. Steamed and tossed warm so the dressing sinks in, the kind of bright, crisp summer side that goes with everything off the grill.

Plum and peach salad with toasted walnuts drizzled in a raspberry jam vinaigrette made with red wine vinegar and walnut oil. A 15-minute summer fruit salad.

Diabetic-friendly free green salad mixes romaine, iceberg, spinach, and endive with radishes, cucumber, and celery for a low-carb, low-calorie bowl that fits any meal plan.

Festive Fruit Salad with Lemon Yogurt Dressing recipe

Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.

It is a very light salad, wheat berry with red fruits, an excellent combination, you can serve it as a dinner, or with any main dish. It is always a good option.

Mediterranean eggplant and tomato salad with smoky roasted eggplant pulp layered under fresh tomato, dressed with olive oil, lemon juice, and chives. A 30-minute side dish.

Jicama, cucumber, and orange salad with lime juice, chili powder, and fresh mint. A crisp, refreshing Mexican-style fruit and vegetable salad served cold.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.