68 sauce salad recipes

Hot shoestring potato salad with oven-baked julienned potatoes tossed in hoisin sauce, rice vinegar, red bell pepper, and toasted sesame seeds. An Asian-inspired twist on classic potato salad.

A 4-ingredient salad dressing with picante sauce, orange marmalade, soy sauce, and fresh ginger. Sweet heat meets tangy citrus in 5 minutes flat.

The health benefits of green papaya exceed those of the ripe variety. Raw green papaya is packed with vitamins, enzymes and phytonutrients. It contains vital nutrients including potassium, magnesium, and vitamins A, C, E and B. However, perhaps the most important health property of green papaya is its ability to improve digestion and the uptake of nutrients, raising enzyme levels and improving assimilation, and thus also strengthening the immune system. Green papaya contains two of the most powerful plant proteolytic enzymes: papain and chymopapain. These enzymes excel at breaking down proteins, fats and carbohydrates, as well as aiding healthy digestion. Papain can only be found in the papaya fruit and is more effective than pepsin produced by our own stomachs.

A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.

Oprah's mock Caesar salad lightens up the classic with a no-egg, no-anchovy dressing built on lemon juice, soy sauce, and garlic. Romaine and Belgian endive, ready in 10 minutes and naturally low-fat.

Classic Crab Louis salad with chilled crab meat on shredded lettuce topped with a tangy Louis sauce of cream, chili sauce, lemon, and Worcestershire. A no-cook West Coast classic.

German potato salad with crispy bacon, tangy vinegar dressing, and a flour-thickened sauce served warm. A diabetic-friendly version using sugar substitute.

Thai-inspired chopped chicken salad tossed with shallots, scallions, jalapeño, lemon juice, soy sauce, and fresh mint and cilantro. A bright, no-cook dish ready in 15 minutes.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.

Double raspberry Jello salad with frozen raspberries and whole cranberry sauce. A three-ingredient molded side dish that's a holiday table staple.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Wild rice bean salad with brown rice, cooked beans, diced onion, lemon juice, and soy sauce. A no-cook toss-together side that's hearty and protein-packed.

Thai devilled crab salad stuffed into Roma tomato halves with lemongrass, fish sauce, lime juice, mint, and chili. A no-cook, elegant appetizer with bold Southeast Asian flavor.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.