Salad recipes

Creamy chicken with mushrooms, water chestnuts, and celery baked under a flaky crescent roll crust topped with shredded cheese and slivered almonds. A crunchy, bubbly crowd-pleaser.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Mexican style flavors bring this shrimp and salsa dip to new heights.

Hungarian goulash soup: tender beef and potatoes in a brothy, deeply paprika-spiced base with caraway, marjoram, and a hint of lemon peel. The classic gulyas served as a hearty, soul-warming soup.

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

Don't bore your salads with the same dressings from the store, try this recipe that is sure to lively up your dinner!

Braised Hungarian partridge with green bell peppers, pimentos, onions, garlic, and dry sherry. A rustic game bird dish slow-cooked until fork-tender in a pepper-rich sauce.

Add these zesty peppers to sandwiches or salads for a burst of fresh flavor!

Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.

Couscous salad with dried currants, fresh tomatoes, scallions, and a roasted garlic-lemon Dijon dressing. A Mediterranean-style grain salad served at room temperature.

Tangy vinegar meets crisp spinach, juicy tomatoes, and smoky bacon in this quick 15-minute salad that's both refreshing and diabetic-friendly.

A chilled shrimp and vermicelli salad loaded with peas, green onions, dill pickles, hard-boiled eggs, and bell pepper in a tangy sour cream and mustard dressing. A hearty make-ahead salad that feeds a crowd.

Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.

A vodka cranberry vinaigrette to spice up a salad.

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.