Salad/4 recipes

Indonesian cucumber salad featuring crisp vegetables in a tangy sweet and sour dressing with peanuts and chilies. Refreshing side dish that balances rich main courses with bright, pickle-like flavors.

Bright avocado and orange salad tossed with toasted walnuts, crisp diced turnip, and a honey-mint walnut oil dressing. A fresh, crunchy salad with bold contrasts in every forkful. Ready in 20 minutes.

Vibrant rice salad tossed with crisp vegetables, toasted sesame seeds, and a tangy Asian-style dressing. Perfect way to transform leftover rice into a refreshing side dish or light lunch that travels well.

Avocados, pomegranate and grapes in a slightly sweet vinaigrette. Healthy and sophisticated bursting with textures and flavors.

Crunchy bean sprout and cucumber salad tossed in a toasted sesame oil, soy, and apple cider vinegar dressing. Ten minutes, no cooking, and refreshingly light.

Simple Middle Eastern yogurt and onion condiment with just three ingredients. Purple onion mingles with tangy yogurt and black pepper for a cooling sauce that pairs perfectly with grilled meats, rice, or flatbread.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

I've had a lot of pasta salad in my time. I addicted. But it's almost never as satisfying as I expect it to be . . . unless I make it myself! It's really easy to make, too!

A quick and simple recipe that's perfect for a light lunch at work or at home.

Try something different for a salad with this new version that's made with spinach, alfalfa sprouts and feta cheese.

Apple-pecan salad filling for cranberry molds with crisp apples, celery, and pecans in a lightened mayo dressing with folded whipped cream. A classic Thanksgiving holiday side.

Broccoli boiled with whole garlic cloves in red wine vinegar and olive oil, then chilled overnight. A cold marinated broccoli side dish with bold garlic flavor.

Cranberry sauce salad made with raspberry Jello, jellied cranberry sauce, and sour cream blended into a creamy, tangy mold. A make-ahead holiday side that sets overnight.

Minty salmon salad with canned red Alaska salmon, fanned avocado halves, curly endive, and a cool cucumber-mint-yogurt dressing. A light, elegant no-cook main course.

Blended tomato salad dressing with white wine vinegar, onion, garlic, and celery seeds. A tangy, peppery vinaigrette with a smooth tomato base for green salads.

Tangerine-berry fruit salad with sliced tangerines, blackberries, and blueberries on a creamy blended banana and sour cream base. A colorful no-cook fruit plate ready in 15 minutes.