Salad recipes

Curried tofu salad sandwich stuffed into whole wheat pita pockets. A no-cook vegetarian lunch with crumbled tofu, shredded carrots, and a turmeric-curry mayo dressing.

A light and refreshing salad is a great side dish at your Thanksgiving dinner!

A light and tasty potato salad. The cucumber and bell peppers add the crunchiness and refreshing taste, a great side dish at a hot summer day.

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Mixed greens tossed with shaved fennel, thin pear slices, toasted walnuts, Parmesan, and a balsamic-olive oil drizzle. A no-cook fall or winter salad that takes 15 minutes and looks as good as it tastes.

Melon and hearts of palm salad with honeydew, cantaloupe, and artichoke hearts dressed in a mango chutney-lime vinaigrette. An elegant, refreshing summer salad.

This fresh salad featuring fall pears is a welcome addition to any table. Save time by using pre-washed baby spinach leaves.

Bright winter salad with sweet pink grapefruit, crisp fennel, and creamy feta. The anise notes from fennel balance tart citrus for a refreshing side dish.

Sweet potatoes and black beans are full of fiber and other nutrition, in this recipe we use both of them to make a scrumptious dish.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Wild rice and black-eyed pea salad with yellow bell pepper, jicama, zucchini, and cherry tomatoes in a lemon-Dijon vinaigrette with rosemary. No oil, no cooking required.

Simply delicious salad that can be served with any main course.

A crunchy Chinese chicken salad with napa cabbage, romaine, snow peas, and carrots topped with rotisserie chicken, chopped peanuts, and fresh mint, all tossed in a smoky chipotle peanut butter dressing.

Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Crisp celery meets tart Granny Smith apples in this vibrant salad tossed with toasted walnuts and a tangy honey-mustard vinaigrette for the perfect balance of crunch and zing.