Salad/9 recipes

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.

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.

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.

Hidden Valley Ranch quiche Lorraine uses sour cream and a packet of ranch-style Italian dressing mix for a tangy, herby custard loaded with cheddar, bacon, and ham. A retro shortcut that actually delivers.

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.

Creamy Southern coleslaw with buttermilk ranch dressing, apple cider vinegar, celery seeds, and whole mustard seeds. Make it ahead and let it marinate overnight for the best flavor.

Elegant mixed greens with crispy prosciutto, sweet shrimp, and crystallized ginger in sesame-rice vinegar dressing. Light yet satisfying salad ready in 20 minutes.

Colorful Southwestern rice and bean salad with kidney beans, corn, and picante dressing. Vegetarian, low-fat make-ahead perfect for potlucks.

Sweet roasted beets along with tender greens, goat cheese for balance and honey roasted walnuts for some earthy crunch. The combination of the flavours = YUM