Salad recipes

Nutty brown rice tossed with mineral-rich arame seaweed, bright peas, crunchy daikon, and a toasted sesame-rice vinegar dressing. A wholesome chilled salad that's naturally vegan and packed with plant-based goodness.

A layered strawberry Jello salad with mashed bananas, crushed pineapple, and frozen strawberries split by a tangy sour cream center. The potluck classic that never goes out of style.

Hot seasoned ground turkey and corn tossed with salsa, piled over crisp shredded lettuce with tomato, red onion, lime wedges, and sour cream. A Southwestern taco salad without the shell, ready in 20 minutes.

A tabbouleh-style grain salad with bulgur wheat, flaked tuna, tomatoes, cucumber, and loads of fresh parsley in a bright lemon-olive oil dressing. Light, filling, and ready in 20 minutes.

A playful Hanukkah fruit salad the kids will love: banana halves standing in pineapple rings to look like candles, topped with orange gumdrop flames and green pepper handles. No cooking, just crafting and snacking.

A two-layer Jello salad with a cherry pie filling base topped by a creamy lemon layer of cream cheese, pineapple, whipped cream, and marshmallows. Serves 12 from a 9x13 pan.

Orange Jello salad with just cottage cheese and whipped topping. No boiling, no setting, no cooking at all. Dry Jello powder dissolves straight into the cottage cheese for a fluffy potluck side.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Creamy mango salad dressing with orange juice, garlic, soy sauce, and curry powder. Oil-free and low-fat, blended smooth in seconds. A tropical, Indian-inspired dressing with natural sweetness.

Curried chicken barley salad with grapes, walnuts, and celery in a curry mayonnaise dressing. A hearty, chilled main-course salad served in cantaloupe halves.

Crab and avocado salad: sweet crab meat tossed in a zesty picante-mayo dressing with green olives, piled into ripe avocado halves. A no-cook, 20-minute Tex-Mex lunch or appetizer that looks far fancier than it is.

Warm lentil salad with stir-fried carrots, celery, scallions, and water chestnuts tossed in balsamic vinaigrette. High-fiber, diabetic-friendly, and served on crisp lettuce.

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

Frozen fruit salad with strawberry Jello, pink lemonade, whipped topping, peaches, grapes, bananas, and cherries. Molded in a loaf pan and sliced to serve. A retro potluck classic.

Italian-style green bean salad tossed with thinly sliced onions, red wine vinegar, olive oil, basil, and Parmesan. A low-calorie make-ahead side dish that gets better the longer it chills.

Cantaloupe fruit salad with fresh pineapple, apple, raisins, coconut, and walnuts served with low-fat yogurt. A tropical no-cook fruit bowl with crunch from nuts and chewiness from coconut.