Salad recipes

Bow-tie pasta tossed with salsa and melted Monterey Jack cheese, topped with crispy fried scallions. A quick Mexican-inspired pasta dish ready in 30 minutes.

Tuna slaw with red cabbage, oil-packed tuna, anchovies, and a creamy red wine vinegar dressing. No-cook, served at room temperature, ready in 20 minutes.

Indian style lentils simmer canned lentils with tomatoes, onion, garlic, ginger, turmeric, and frozen spinach into a weeknight dal. Ready in about 15 minutes.

Orange spirited carrots cooked in the microwave with vodka, butter, orange zest, and a touch of sugar. A quick glazed carrot side dish ready in 20 minutes.

Curry chicken salad with seedless grapes in a spiced mayonnaise dressing with cayenne and fruit vinegar. Broiled chicken breast diced and tossed cold with whole grapes.

Tangy French-style salad dressing blended from tomato paste, lemon juice, oil, and onion powder. Sugar-free, no-cook, and ready in 5 minutes flat.

Creamy honey dressing with mayonnaise, vinegar, mustard, and minced onion. Sweet, tangy, and emulsified smooth in 10 minutes for fruit salad, slaw, or spinach salads.

Dill cream dressing with sour cream, mayonnaise, and Dijon mustard. Ready in 5 minutes, no cooking required. A rich, herby topping for potato salads, grilled fish, or fresh vegetables.

Microwave cucumber-onion bake with layered sliced cucumbers, onion rings, ketchup, and butter. A retro vegetable side dish ready in 30 minutes with just 6 simple ingredients.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Calorie-counters who are hungry for flavor will find this a very satisfactory salad dressing. It is only 26 calories per tablespoon.

Microwave cauliflower scramble with frozen cauliflower in cheese sauce, zucchini, tomatoes, and thyme. A quick vegetable side dish ready in 30 minutes with no stovetop needed.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

Creamy ginger-tofu dressing blended in 5 minutes with sesame oil and rice vinegar. Vegan, dairy-free, and packed with bright, zingy flavor for salads, grain bowls, and more.

Add a Chinese kick to your coleslaw with this recipe that uses pineapple, water chestnuts and bit of ginger.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.