Salad recipes

Orange cabbage slaw with a creamy lemon-mayo dressing. Fresh citrus segments brighten the shredded cabbage for a tangy, crunchy side dish.

Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.

Spirelli pasta tossed with crispy bacon, sweet red bell peppers, and onion, finished with butter, parmesan, and fresh parsley. A quick weeknight pasta with five-ingredient charm.

Hungarian potato and egg casserole with sliced boiled potatoes layered in sour cream and onion, hard-boiled eggs in the center, topped with paprika bread crumbs.

Pan-sauteed chicken breasts with a quick raspberry vinegar cream sauce, green onions, and unsalted butter. An elegant 30-minute dinner with a tangy, silky pan sauce.

Bold tomato-anchovy sauce clings to al dente spaghetti in this rustic Italian seafood pasta with tuna. Ready in 45 minutes for easy weeknight dinners that taste like coastal Italy.

Horenso no goma-ae is a Japanese spinach side dish dressed in a paste of toasted sesame seeds, sake, soy sauce, and rice vinegar. Classic side served at room temperature with rice and miso.

Creamy cucumber dressing with garlic, chives, parsley, light mayo, and yogurt. A cool, tangy salad dressing that doubles as a dip for vegetables.

This one pot dish is packed with deliciousness and goodness. Sauteed assorted mushrooms are cooked in a flavorful broth, lots of Asian yumminess will for sure make your tummy feel very happy.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

A Star Trek spin on classic tabbouleh: fluffy bulgur (aka quadrotriticale) tossed with cucumber, tomatoes, green onions, fresh parsley, mint, lemon juice, and olive oil. Boldly go where no grain salad has gone before.

Shrimp and citrus fruit salad served in hollowed pineapple boats with avocado, grapefruit, and orange in a lime-white wine dressing. A showstopping tropical presentation.

Chilled green bean salad shaped into a nest, filled with butter-sauteed bay scallops in a creamy lemon-sour cream dressing. A stunning platter for dinner parties and brunches.

A cherry gelatin twist on classic Waldorf salad, loaded with chopped apples, celery, and walnuts in a shimmering cherry Jello mold. Unmold on lettuce and serve.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.