Salad recipes

Chinese pasta salad with shrimp, crab, rice vermicelli, and crisp vegetables in a sesame-ginger dressing. A cold noodle salad packed with fresh shellfish flavor.

Primavera tortellini salad blanches snow peas, asparagus, and carrots, then tosses them with feta and a warm lemon-garlic-olive oil dressing. A vegetarian pasta salad that eats like a main.

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.

Silky eggplant slices fried golden, then chilled in a spiced tomato bath with cinnamon, mint, and red pepper flakes. This Afghan salad tastes bright, tangy, and just a little bit dangerous.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

German potato salad tosses tender sliced potatoes and onion in a tangy-sweet apple cider vinegar dressing with just a touch of mayo. A lighter, Oktoberfest-style side that's even better after it rests.

Bright Thai salad with shredded chicken, sweet-tart pomelo, and crispy fried shallots. Fish sauce, lime, and chili dressing brings bold Southeast Asian flavor.

A highly flavourful warm salad made with mung beans. Mung beans are a superfood rich in minerals such as magnesium, potassium, folic acid, zinc and iron. They are also an excellent source of protein and fibre.

Curried orzo and chicken salad with marinated artichoke hearts, cucumber, green peas, and a tangy artichoke-mayonnaise dressing. A cold pasta salad with warm curry flavor.

Bean and tomato salad tossed with a honey-cider vinaigrette, crisp-tender green beans, cherry tomatoes, and fresh basil. A vegetarian summer side that gets better as it marinates in the fridge.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.

It is a very light salad, wheat berry with red fruits, an excellent combination, you can serve it as a dinner, or with any main dish. It is always a good option.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Ensalada pico de gallo, a refreshing Mexican orange and jicama salad with crisp red onion, walnuts, and a honey-lime dressing spiced with cumin and chile. Bright, crunchy, and sweet-tangy in every bite.