Salad recipes

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.

Southwestern chicken salad: crisp lettuce, southwest veggies, and chicken tossed in a creamy chipotle-ranch and sweet-spicy BBQ dressing. A fast, no-fuss salad with a kick.

Autumn fruit salad with dried California figs, orange slices, and apple over lettuce, drizzled with a cardamom-honey yogurt dressing and toasted coconut.

Mai fun chicken salad with rice noodles, napa cabbage, shredded carrots, sugar snap peas, and a hoisin-ginger-sesame dressing. A fresh, no-cook Asian chicken salad.

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

Warm turkey and sweet potato salad tossed in a creamy tarragon mustard dressing with peppery watercress and butter lettuce. A hearty, satisfying way to use leftover turkey.

A simply seasoned sweet and sour refreshing cucumber salad.

This is an easy and tasty salad, chicken sausage accompanied with potato, excellent combination.

Idaho potato salad with julienned ham, Swiss cheese, toasted walnuts, and a Dijon-shallot vinaigrette. A hearty, warm potato salad that doubles as a main course on a bed of lettuce.

Here, fava beans are paired with salt cod in a rich and filling salad. To compliment the rustic flavors of this dish, serve with toasted garlic-rubbed baguette slices and a soft goat cheese.

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

Egg salad sandwiches with blanched green beans, Vidalia onion, celery, and honey mustard on multigrain bread. A crunchy twist on classic egg salad that adds fresh snap to every bite.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Insalata verde e rossa, an Italian red and green salad with dandelion leaves, watercress, and radishes in olive oil and red wine vinegar. A bitter greens salad with peppery bite.

Make-ahead hot chicken salad with crushed potato chips, cheddar, almonds, and creamy mayo-soup base. Assemble the night before, bake until bubbly for retro potluck perfection.