Salad recipes

Caprese-style spinach salad: ripe tomato wedges and fresh mozzarella cubes tossed with a basil, lemon, and olive oil dressing, then arranged over a bed of baby spinach. Light, summery, and fast.

This tasty dish can be served with a salad or by itself. Either way, it will have you wanting more!

Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

Creamy ginger-tofu dressing blended in 5 minutes with sesame oil and rice vinegar. Vegan, dairy-free, and packed with bright, zingy flavor for salads, grain bowls, and more.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Shredded green and red cabbage toss with a tangy tahini-spiked dressing in this lighter coleslaw where balsamic vinegar and Dijon mustard bring bold flavor without the mayo overload.

Calorie-counters who are hungry for flavor will find this a very satisfactory salad dressing. It is only 26 calories per tablespoon.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Excellent dressing for vegetables, pasta, fish, or salads.

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.

Honey mustard soy vinaigrette whisked with white wine vinegar and fresh dill. An Asian-meets-French salad dressing that pairs with cabbage, zucchini, and hearty greens.

Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.

Cajun-style guacamole with crumbled feta, Creole mustard, Worcestershire sauce, hot sauce, and white wine vinegar. Not your standard guac, this one has a Louisiana kick.

Crunchy raw broccoli slaw with crispy bacon, golden raisins, red onion, and a tangy honey-balsamic dressing. Ready in 15 minutes and gone even faster.