Salad recipes

Cajun shrimp pasta salad loaded with boiled shrimp, hard-boiled eggs, elbow macaroni, black olives, and dill pickles. A crowd-sized cold salad built for potlucks and family reunions.

Orange fruit salad layers lemon and orange jello with crushed pineapple, marshmallows, sliced bananas, and shredded cheddar under a creamy pineapple custard topping. Retro potluck classic.

Classic potato salad: the church-supper, picnic-table original. Cubed potatoes, hard-boiled eggs, crunchy celery and onion, all dressed with a tangy mayo-vinegar binder. Six pantry ingredients.

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Simple lettuce salad dressed in a homemade vinaigrette of olive oil, white vinegar, garlic, basil, and scallions. A fresh, classic side salad with no-fuss dressing.

The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.

Warm ham salad with a cooked vinegar dressing tossed with lettuce, tomatoes, cucumber, and green pepper. Topped with American cheese strips and sliced hard-boiled eggs.

Emerald salad with lime gelatin, shredded cucumber, cottage cheese, and slivered almonds folded into a creamy, jewel-toned mold. A retro potluck classic with cool crunch in every square.

Mandarin orange salad tosses crisp iceberg and romaine with sweet mandarin oranges, crunchy sugar-glazed almonds, and a tangy-sweet cider vinaigrette. A potluck classic with the best sweet-and-crunchy contrast.

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

A scrumptious taco salad made with ground beef, juicy tomatoes and topped off with a creamy ranch salad dressing.

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Five-green salad with iceberg, Boston lettuce, romaine, chicory, and spinach, each dressed separately in Italian dressing and arranged in strips with Parmesan.

Radish salad with iceberg lettuce tossed in a tangy Dijon and white wine vinegar dressing. A crisp, peppery side dish that comes together in 10 minutes.

Low-calorie potato salad with red potatoes, fresh dill, celery, and light ranch dressing. No mayo, no guilt, and ready in 15 minutes with pre-cooked potatoes.