Salad recipes

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.

Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Three-bean salad with steamed French beans, kidney beans, and chickpeas in a tangy yogurt-mustard dressing. Add tuna or grilled bacon for a heartier meal.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.

Lentil and garbanzo bean salad with cherry tomatoes, carrots, scallions, and fresh parsley in a lemon olive oil dressing. High-protein, vegan, and served cold.

Watercress goat cheese salad with pecan halves is a three-ingredient starter that takes 15 minutes. Peppery greens, creamy chevre, and crunchy nuts.

Grilled shrimp with pesto pasta salad: chilled linguine tossed in homemade basil pesto with red and green peppers, topped with quick-grilled shrimp skewers. A summer entrée salad that works hot or cold.

Pasta salad with chopped spinach, daikon, red grapes, and a guar-gum-thickened raspberry-honey-mustard dressing. A fat-free dressing that coats like oil without the calories.

Eggless egg salad crumbles firm tofu and tosses it with mustard, cider vinegar, honey, turmeric, and crisp celery for a vegan, mayo-free sandwich filling that mimics the classic.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Warm potato and tuna salad with new potatoes, spring onions, lemon, tarragon vinegar, and fresh parsley. A light, no-mayo fish salad ready in 35 minutes.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.