Salad recipes

A fresh, no-cook pasta salad tossing ditalini with raw zucchini rounds, chopped fresh tomato, sliced onion, olive oil, and parsley. Simple Italian summer eating at its best, ready in 40 minutes.

Healthy and tasty low-fat curried chicken salad that's that's served hot and is loaded with a variety of textures and delivers great crunch.

Low-calorie yogurt dill dressing with lemon juice, dry mustard, and garlic. A light, tangy dressing for green salads using just six simple ingredients.

Salty-sweet strawberry pretzel salad with a buttery pretzel crust, tangy cream cheese filling, and a jewel-toned strawberry jello topping. The ultimate potluck crowd-pleaser.

Crispy oven-baked chicken breasts coated in taco-spiced breadcrumbs with chili, cumin, and oregano. Served taco-salad style with cheddar, tomatoes, and sour cream.

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.

That cherry stuff, the classic no-bake dessert salad with cherry pie filling, crushed pineapple, sweetened condensed milk, whipped topping, and chopped nuts. Five-minute potluck classic.

A great scrumptious side dish that can be served with roasted vegetables or a salad!

Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.

Thai grilled beef salad (Nam Tok) with flank steak, lime juice, fish sauce, toasted rice powder, and fresh chilies. Smoky, sour, and spicy with a nutty crunch from ground roasted rice.

Pickled beets and Granny Smith apple salad with lemon juice and ground cloves. A tangy no-cook side dish that pairs crisp tart apple slices with tender pickled beets.

Grilled chicken romaine vinaigrette, a Caesar-style main course salad with herb-marinated grilled chicken, romaine, Parmesan, water chestnuts, and croutons.

Cold fruited chicken salad with dried apricots, orange segments, grapes, and toasted almonds in a white wine-vinegar dressing. A light, low-calorie summer lunch.

Brazilian-style roast pork loin glazed with honey, orange juice, ginger, and clove. Served traditionally with black beans, rice, and cucumber-onion salad.

This recipe is healthy and tasty, very nutritious too. It can be served as a fruits salad, or mixing with ice cream, they all go very well!

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.