Salad recipes

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Crab and cucumber rolls are a no-cook appetizer with seasoned crab salad stuffed inside hollowed-out cucumber and sliced into elegant bite-sized rounds. Cool, crisp, and ready in minutes.

Start off with a salad, then serve the spinach tofu pie with wild rice and you've got a great veggie meal.

Glorified rice, a Midwestern no-bake dessert salad with cooked rice folded into lemon Jello with crushed pineapple, marshmallows, nuts, and whipped topping. A retro potluck classic.

French toasted tuna sandwiches dipped in vanilla egg batter and griddled golden. A clever mashup of tuna salad and French toast ready in 20 minutes.

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

Pickled cherries with stems on, packed in apple cider vinegar brine sweetened with brown sugar. A cocktail garnish, charcuterie board star, and salad topper that keeps for months.

Diabetic-friendly apple salad with a whole marinated apple cut into flower-like sections and filled with spiced applesauce, raisins, and crisp celery.

Creamy ambrosia fruit salad with mandarin oranges, pineapple chunks, coconut, mini marshmallows, and sour cream. A no-cook, make-ahead holiday side dish.

Larb (larp): Thai-Isaan minced beef salad with fire-roasted garlic and shallots, toasted rice powder, fish sauce, lime, chili, and fresh herbs. Served in lettuce cups with mint.

young arugula is used for salads and the spicier older arugula for cooking. Below are two recipes featuring both types of arugula.

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Creamy cucumber dressing with nonfat yogurt, garlic, lemon juice, and white pepper. Light, tangy, and cool. A falafel-friendly dressing that doubles as a fresh salad topper.

Crab and portabella melt: grilled mushroom caps topped with tomato, Old Bay crab salad, and melted cheddar. A bread-free open-face that eats like a proper sandwich.

This soup is a complete meal when served with a green salad and French bread.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.