626 salad green recipes

Layered vegetable salad with warm spicy peanut dressing made from coconut milk, peanut butter, and sweet soy sauce. Blanched potatoes, cauliflower, green beans, cabbage, and raw jicama.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

A cheesy, creamy, rich and decadent quiche. Serve it as a main dish with a light and refreshing mixed green salad, and a fruity dessert to complete the whole meal.

A cold tuna pasta salad with green chiles, horseradish mayo, green olives, and avocado tossed in shell pasta. Let it sit 2 hours for the flavors to meld.

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.

German chicken salad with hand-shredded chicken, crushed pineapple, green peas, and mayonnaise. A sweet and savory cold chicken salad with just five simple ingredients.

An Italian-inspired tuna and new potato salad with green beans, dressed in pesto mayonnaise with mashed anchovies. Think salade niçoise meets Genoa in one bowl.

Fresh fruit and vegetable salad with cucumber, green pepper, bananas, and oranges tossed in nonfat yogurt. A light, crunchy, no-cook side dish in 10 minutes.

Bean and tomato salad tossed with a honey-cider vinaigrette, crisp-tender green beans, cherry tomatoes, and fresh basil. A vegetarian summer side that gets better as it marinates in the fridge.

Vegan three bean salad tosses green beans, kidney beans, and yellow wax beans with a sweet-tangy vinegar dressing. Make-ahead potluck classic that gets better overnight.

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.

Thai green papaya salad (som tum) with grated unripe papaya, green beans, cherry tomatoes, and peanuts in a spicy soy-chili-lemon dressing. Served with raw cabbage leaves for scooping.

An easy pasta salad that uses the fresh veggies you have on hand and some Italian dressing so you can put it together quickly, we love quick and easy recipes.

Fresh spinach and walnut salad with green onions in a simple lemon-olive oil dressing. A crisp, vegan side salad with a salt-wilting technique for tender leaves.

Fall salad: crisp bitter greens with sweet sliced pears, toasted walnuts, and crumbled Gorgonzola in a walnut-oil vinaigrette. An elegant autumn salad balancing sweet, bitter, and savory.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.