Salad recipes

A tangy, extra-creamy coleslaw dressing made with mayo, half-and-half, white wine vinegar, and lemon juice tossed with finely shredded cabbage. Ten minutes, no cooking, feeds a crowd.

Gaslight Restaurant peppercorn dressing with Parmesan, cracked black pepper, garlic, Worcestershire, and hot sauce in a mayo base. A bold, restaurant-style dressing you can make at home.

A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.

Creamy honey-apricot salad dressing blended with sour cream and a squeeze of lemon. A sweet, tangy fruit dressing ready in minutes for green salads, fruit salads, or grain bowls.

Tomato cups marinate fresh tomatoes, green pepper strips, and onion rings in oregano-basil vinaigrette. A simple Italian-style summer salad you toss together in 10 minutes.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Silky smooth hummus topped with a bright tomato-onion-parsley relish and a drizzle of olive oil. A 15-minute no-cook appetizer that's fresh, vibrant, and ready for any gathering.

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

Thick, chunky blue cheese dressing made with cream cheese, sour cream, scallions, garlic, and a kick of hot sauce. Big crumbles of blue cheese in every bite. Steakhouse-quality, homemade in 10 minutes.

Homemade Thousand Island dressing with chili sauce, hard-boiled eggs, dill pickle, and a dash of barbecue sauce. Creamy, tangy, and ready in 10 minutes flat.

Cucumber mint raita with plain yogurt, grated cucumber, roasted cumin, and cayenne. A cool, creamy Indian-style condiment that takes 10 minutes and pairs with any spicy dish.

Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.

A vibrant green onion dressing blitzed smooth from scallions, Dijon, garlic, and champagne vinegar with a slow stream of olive oil. Punchy and bright, it wakes up mild greens like iceberg and Boston lettuce.

Papayas with shrimp: curried shrimp salad with chutney and lemon juice piled into ripe papaya halves. A light tropical lunch that looks like a resort plate.

Mediterranean salad of torn lettuce and spinach chiffonade, sprinkled with toasted pine nuts, jewel-like pomegranate seeds and a simple olive oil lemon dressing. Ready in 15 minutes.

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.