Salad recipes

Roasted sweet potato salad with five-spice, watercress, toasted almonds, and tangy goat cheese for warm vegetable sides ready in 60 minutes.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Hot shoestring potato salad with oven-baked julienned potatoes tossed in hoisin sauce, rice vinegar, red bell pepper, and toasted sesame seeds. An Asian-inspired twist on classic potato salad.

Pan-fried fish fillet strips on a warm blanched cabbage salad with bell pepper, thyme, and lemon vinaigrette. A light, Central European-style fish and slaw supper.

Slightly crusty roasted potatoes, bacon and a tangy sweet and sour vinaigrette. A classic improved just in time for Oktoberfest!

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.

Classic spinach bacon salad with warm bacon vinaigrette, sliced mushrooms, and red onion. Dressing wilts the spinach just enough. Ready in 15 minutes.

Easy to prepare, and this German potato salad is very flavorful and tasty. Make it a day ahead, let it marinate in the refrigerator overnight, it tastes even better next day.

Red potato salad with hard-boiled eggs, diced apple, sweet relish, spicy mustard, and dill. A colorful Valentine's Day side dish with red-skinned potatoes and a creamy dressing.

Herb-loaded chicken salad with asparagus, red pepper, and tarragon piled inside a hollowed bread loaf. A showstopping potluck centerpiece that feeds a crowd and slices into neat wedges.

Turkey salad stuffed eggs with food-processor-chopped turkey, celery, red pepper, and green onion in a Dijon-mayo filling. A protein-packed twist on deviled eggs, great for using leftover turkey.

Hot chicken salad casserole with rice, cream of chicken soup, hard-boiled eggs, and a crunchy cornflake and buttered almond topping. A retro Southern classic.

Rosemary new potato salad with olive oil, malt vinegar, fresh dill, and red bell pepper. A no-mayo, herb-forward picnic side that holds up warm, room-temp, or cold.

Spicy Thai tofu salad with marinated tofu, shiitake mushrooms, snow peas, and red bell pepper over fresh spinach. Bright sesame-rice-vinegar dressing with garlic, cilantro, and chili heat.

Overnight Chinese pasta salad with cool rice vermicelli, snow peas, cucumber, shrimp and crab in a sesame-ginger dressing. A make-ahead potluck favorite with serious crunch.