Salad/5 recipes

Five cup salad with sour cream, coconut, mini marshmallows, mandarin oranges, and crushed pineapple. A no-cook retro fruit salad that chills overnight and feeds a crowd.

Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.

Fresh fruit salad with cantaloupe, honeydew, strawberries, oranges, grapes, peaches, and watermelon dressed with lemon juice or yogurt. A maple-vodka option for adults.

Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.

Fresh, quick and easy - shrimp and avocado in a lemon, tomato dressing seasoned with mint and cilantro.

Turkey Waldorf salad with diced turkey breast, apples, celery, and raisins tossed in a yogurt-apricot-Dijon dressing. A lighter post-Thanksgiving leftover riff on the classic Waldorf.

This refreshing yet delicious salad is very quick and easy to prepare. It can be kept in the refrigerator for a few days.

Uma Salada Portuguesa, a classic Portuguese mixed green salad with lettuce, watercress, tomatoes, purple onion rings, stuffed olives, and a simple lemon vinaigrette. Fresh, bright, and ready in 20 minutes.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.

It's quick, easy to make, and tastes refreshing and flavorful.

Inspired by a Japanese salad I had when I was in Australia. The salad tasted so refreshing, and the miso dressing added tons of flavour. An excellent salad.

The goat cheese mellows the pepperiness of the mixed greens, and the beets offer a sweet contrast to its bitter quality. Chopped walnuts add a little more texture to the salad. Tasty!

Tri-color pasta salad with juicy tomatoes, black olives and zesty Italian dressing, dressed in stages so the noodles soak up flavor as they chill. An easy vegetarian make-ahead side for picnics and potlucks.

Turn leftover turkey into a refreshing pasta salad with sweet great peas, crunchy celery topped with bacon.

Easy, make-ahead side dish perfect for a barbecue or mid-day lunch.