Salad/5 recipes

No-cook tropical stuffed pears filled with a sour cream, crushed pineapple, coconut, marshmallow, and pecan mixture. A retro fruit salad side dish ready in 15 minutes.

Tropical black bean and papaya relish with crunchy jicama, cinnamon-spiced beans, and a citrus-sherry dressing. A fresh, vibrant side dish that's vegan and ready in about an hour.

Italian-American braised chicken and sausage with mushrooms, arugula, and red peppers in a rosemary-wine sauce served over linguini. A hearty Sunday supper.

Flageolet beans sauteed with garlic and tarragon, tossed with fusilli pasta and finished with balsamic vinaigrette. A light, French-inspired vegetarian pasta dish with creamy beans.

Dressed crab is a classic British seafood centerpiece. White crab meat tossed with lemon, parsley, and mayonnaise, served in the shell alongside a brown meat mixture spiked with dijon mustard and breadcrumbs.

Homemade chicken nuggets with ground breast meat, cheddar cheese, and thyme get breaded and fried golden, served with creamy chive-spiked dip.

Itch pilaf is a no-cook Armenian bulgur salad soaked in tomato sauce, brightened with lemon, paprika, and fresh parsley. A cousin of tabbouleh, ready in 15 minutes with zero stove time.

Thai fish cakes with red curry paste, nam pla, chopped green beans, and fresh basil, pan-fried golden and served with a sweet-tangy cucumber salad on the side.

Toasted hazelnut vinaigrette with lemon zest, fresh lemon juice, and a touch of sugar. A light, nutty salad dressing with only 6 ingredients, ready in 15 minutes.

A great tasting oriental slaw that will impress anyone.

Eggplant and tomato casserole baked under a parmesan crust, loaded with mushrooms, peppers, garlic, and a briny hit of capers. A rustic Mediterranean vegetable bake that works as a main or a hearty side.

French-style vegetable stew with eggplant, zucchini, tomatoes, and green pepper simmered in a Dutch oven. A ratatouille-inspired one-pot dish ready in under an hour.

Lentil stew Creole with okra, green beans, tomatoes, and green pepper served over brown rice. A plant-based Southern-style stew with a Tabasco kick and no added fat.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

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San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.