Salad recipes

Variety coleslaw: light yogurt-dressed slaw with cabbage, carrot, and green pepper plus chopped apple, pineapple, or raisins. A lighter spin on creamy coleslaw for picnics and BBQs.

Dressed-up French dressing with mashed avocado, blue cheese, hard-boiled egg yolk and a hit of soy sauce. Quick creamy salad topper for steak or wedge salads.

Cuban yucca con mojo boils tender yuca root and drenches it in a sizzling garlic-lime mojo sauce. A traditional Caribbean side with tangy-sharp flavor over starchy root.

Crispy fried chicken wraps rolled in warm flour tortillas with a smear of cream cheese, crunchy peppers, cucumber, onion, and fresh salad greens. A fast handheld lunch built on golden, paprika-spiced chicken strips.

Charcoal-grilled chicken skewers drizzled with teriyaki and topped with warm Thai peanut sauce, scallions, cilantro and sesame seeds. A fusion satay that brings restaurant-level plating home.

Ranch flavoured cream cheese cheese rolled with ham in a flour tortilla. A favourite party appetizer that's very easy to prepare in a short amount of time.

So easy to make, and it was sweet, sour and very flavorful. Forget the store-bought coleslaw mix, this simple yet tasty recipe takes no time, cost-effective, and tastes delicious.

Hearty swiss chard, crunchy red pepper, and creamy goat cheese make the pasta load with flavors. A simple and delicious week-day meal that everybody enjoys.

Shrimp Cocktail with Fresh Avocado and Mango Salsa

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

Black beans and black-eyed peas tossed with jalapeños, cherry tomatoes, bell pepper, and fresh cilantro in zesty Italian dressing. No cooking required. The ultimate game day dip for a crowd.

Hawaiian namasu, a Japanese-Hawaiian pickled vegetable salad with cucumber, carrot, onion, and celery in a sweet vinegar brine. Served cold with sliced smoked salmon.

Badrijani Sunelebit is a classic Georgian dish of golden pan-fried eggplant slices layered with fresh basil, raw garlic, and white wine vinegar. Served cold as a salad or side.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.