Salad recipes

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Tomato, artichoke, and feta salad tosses marinated red onion and feta with canned artichoke hearts and ripe tomatoes in a red wine and herb vinaigrette. Classic Mediterranean summer side.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Composed Caribbean salad with watercress, fresh mango, hearts of artichoke, and tomato dressed in a lime-coriander-allspice vinaigrette. Vegan, fat-free, and visually striking.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

Corn and shrimp salad with boiled seasoned shrimp and sweet corn tossed in an emulsified Dijon vinaigrette with red onion and parsley. A bright, summery seafood salad.

Add a new look to your dinner with this salad made with corn chips, avocados and catalina salad dressing.

Fresh garden tomato pasta salad with Roma tomatoes, garlic, olive oil, and a full cup of fresh basil. Served hot or chilled, this simple summer pasta celebrates peak-season tomatoes.

Fruit and pasta shell salad with fruit cocktail, banana, apple, and cinnamon whipped topping. A creamy, sweet side dish or potluck dessert served cold.

Pineapples, sweet potatoes and macadamia nuts highlight this Hawaiian style potato salad.

Fresh strawberries, pineapple chunks, and sliced bananas tossed in glossy strawberry glaze. Four ingredients, fifteen minutes, and a one-hour chill for a fruit salad that steals the show at any cookout or potluck.

A fruity, delicious salad made with bananas, avocado and fresh pineapple.

Fruit salad with plums, peaches, bananas, and grapes dressed in hot pepper-infused champagne and rice milk. A dairy-free salad with unexpected heat and elegance.

Warm German-style potato salad with browned bratwurst, tossed in a tangy beer and cider vinegar dressing with Dijon and tarragon. No mayo, just hearty skillet flavor served warm.

Red, white, and blue salad layers raspberry Jell-O, a creamy half-and-half cream cheese middle, and black raspberry Jell-O studded with blueberries. A patriotic potluck dessert for the Fourth of July.

Fresh lotus root salad with crisp, lacy slices in a ginger-soy-sesame-vinegar dressing. A light, crunchy Chinese cold dish with beautiful presentation.