Salad recipes

Russian chicken baked with Russian dressing, apricot preserves, and dry onion soup mix. A 4-ingredient, dump-and-bake classic that creates its own sweet-tangy sauce.

Broiled calves liver topped with French dressing-marinated mushrooms and fresh parsley. A quick, high-protein dinner for two that's on the table in under 10 minutes of cook time.

Ranch oyster crackers toss store-bought oyster crackers in oil, Italian dressing mix, and dill, then slow-bake until crisp and seasoned. Addictive snack mix in 30 minutes.

Quick turkey pita stuffed with alfalfa sprouts, tomato, cucumber, and a drizzle of creamy ranch. A fresh, no-cook lunch ready in under 10 minutes.

Tropical fruit brunch parfait layered with non-fat cottage cheese, peach yogurt, raisins, canned tropical fruit, and crunchy granola. No cooking, 10 minutes to assemble, and a high-protein low-fat breakfast.

Cream cheese party dip with ketchup, French dressing, and grated onion blended smooth. A retro five-minute appetizer for chips and crackers with a tangy, creamy kick.

Flank steak marinated in balsamic vinegar and Italian dressing, then broiled to juicy medium-rare in under 10 minutes. Only 4 ingredients stand between you and a seared, tangy steak dinner sliced thin against the grain.

Sautéed Swiss chard with crispy pancetta, shallots, toasted walnuts and fresh thyme. Quick Italian-style greens side dish ready in 25 minutes.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

These slow-cooked beans are very flavorful, and cook them by yourself, always can be flexible, and more tasty and healty too.

Creamy chile dip made with sour cream, diced green chiles, and ranch dip mix. Only 3 ingredients and 5 minutes of prep for a cool, tangy, mildly spicy party dip.

Ranch oyster crackers seasoned with ranch dressing mix, dill, and oil then baked until crispy. A four-ingredient snack that disappears fast at any party.

Hot Southwestern roll-ups stuffed with roast beef, cheddar, salsa, and mayo, then microwaved into warm handheld lunches in one minute. School-lunch lifesaver.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

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.

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