1,430 salad dressing recipes

Gumdrop fruit salad: a retro church-potluck classic with pineapple, grapes, marshmallows, gumdrops, and pecans bound in whipped cream and a cooked pineapple-lemon dressing.

Summer fruit salad bowl of nectarines, raspberries, and grapes over crisp iceberg, dressed with a cream cheese sauce thickened with macerated ginger-nectarine juices.

Curried tofu salad sandwich stuffed into whole wheat pita pockets. A no-cook vegetarian lunch with crumbled tofu, shredded carrots, and a turmeric-curry mayo dressing.

Spinach salad with orange and toasted almonds, mushrooms, and scallions, dressed in a simple lemon-olive oil vinaigrette. Light, bright, and ready in 15 minutes flat.

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.

Raw broccoli and cauliflower salad tossed in a sweet vinegar-mayonnaise dressing with onion rings, topped with crumbled bacon. No cooking, make-ahead friendly.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Greek potato salad with dried tomatoes: roasted potatoes and concentrated tomatoes tossed in a bright lemon-and-olive-oil dressing, then chilled. A no-mayo Mediterranean side served cool.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

Mediterranean eggplant and tomato salad with smoky roasted eggplant pulp layered under fresh tomato, dressed with olive oil, lemon juice, and chives. A 30-minute side dish.

Potato salad with pomegranate seeds, plain yogurt, and fresh cilantro. A bright, mayo-free side with jewel-like crunch and a tangy, lighter dressing.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

Serve with lightly dressed salad greens, tossed with tomatoes, then finish with pineapple chunks spooned over yogurt.

Herbed tricolor pasta salad with a creamy yogurt-mayo dressing, fresh parsley, basil, dill, red onion, and white wine vinegar. A make-ahead side for potlucks.

Warm leftover turkey salad with browned pears, radicchio, fennel, walnuts, and sherry vinegar dressing. A low-carb, elegant way to use up Thanksgiving turkey.