Salad/2 recipes

Cabbage and grated apple salad tossed in a tangy sour cream dressing with vinegar and sugar. A crisp, Eastern European-style coleslaw served cold.

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.

Cold Italian pasta salad loaded with pepperoni, mushrooms, zucchini, and tomatoes in a tangy mayo-mustard dressing. A no-cook crowd-pleaser that gets better as it chills.

Frozen cranberry slices with cranberry sauce, crushed pineapple, sour cream, and pecans. A make-ahead holiday salad that slices clean and keeps for weeks in the freezer.

Extra-creamy potato salad with a cooked dressing made from mashed egg yolks, hot cream, butter, and vinegar, plus bacon and mayonnaise folded in.

Refreshing Middle Eastern cucumber yogurt salad with garlic and mint. This creamy, cooling side dish pairs beautifully with spicy grilled meats, rice dishes, or warm flatbread.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Cold quinoa summer salad tossed with pecans, black olives, mushrooms, plumped raisins, and scallions in a lemon-soy-olive oil dressing. No cooking required.

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

Pineapple sorbet purees fresh pineapple with light corn syrup and fresh lemon juice for a bright, dairy-free frozen dessert. Three ingredients, no ice cream maker needed if you've got a blender. Tropical sweetness in every spoonful.

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Grilled eggplant salad layered with yellow tomatoes, fresh mint, and a shallot-lemon vinaigrette. A stunning Mediterranean summer platter that pairs smoky grilled eggplant with cool raw tomato.

Fresh pineapple fruit salad served in hollowed-out pineapple shells with a Grand Marnier lemon syrup. A stunning presentation with seasonal fruit, sliced apples, and fresh cream.

A vibrant, protein-packed five bean salad inspired by Guanajuato, Mexico. This dish combines pinto, black, garbanzo, green, and wax beans with a tangy vinaigrette, fresh vegetables, and a creamy finish. Perfect for potlucks or as a refreshing side dish.

This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put salad together whenever you wish.