333 toss salad recipes

Cold pasta salad with blanched asparagus, tuna chunks, ham strips, black olives, and linguine tossed in garlic olive oil and lemon juice. Great at room temperature or chilled.

Morning fruit salad with cantaloupe, kiwi, strawberries, and raspberries, tossed with fresh mint and orange juice. Light, vibrant, no-cook breakfast or brunch side ready in 20 minutes.

Tomato vinaigrette salad with fresh tomato wedges tossed in a white wine and balsamic dressing with garlic, parsley, and a pinch of chili heat. Five-minute summer side.

Grilled pepper salad tosses charred multi-colored bell peppers with oil-cured black olives, sun-dried tomatoes, and a balsamic vinaigrette. A smoky vegetarian side for grill night.

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

Savory honeydew melon tossed with rice vinegar, fresh chile strips, and torn cilantro. A four-ingredient cool fruit salad that turns sweet melon into a Thai-inspired brunch starter.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Indonesian vegetable salad tossed in creamy peanut dressing with garlic, rice vinegar, and chili flakes. Crunchy tofu, bean sprouts, and broccoli make a bright gado-gado style make-ahead bowl.

German potato salad with a twist: warm potatoes tossed in a tangy beer-based dressing with bacon, mustard, and a kick of hot sauce for Oktoberfest or summer cookouts.

Colorful black bean salad with red, yellow, and green bell peppers tossed in a tangy cumin vinaigrette with cilantro and hot sauce. Vegetarian, vibrant, and served at room temperature.

Rice pilaf tossed with Italian dressing, soy sauce, fresh spinach strips, scallions, and crumbled bacon. A make-ahead potluck salad that serves 50 and gets better as it chills.

Julienned smoked turkey and nutty Jarlsberg cheese tossed with seedless grapes, celery and a sherry-spiked mayonnaise, finished with briny green peppercorns. A refined no-cook main course salad.

Crisp celery meets tart Granny Smith apples in this vibrant salad tossed with toasted walnuts and a tangy honey-mustard vinaigrette for the perfect balance of crunch and zing.

Colorful wagon wheel pasta salad tossed with sautéed red and green peppers, fresh dill, and a zesty Dijon red wine vinaigrette. A crowd-pleasing potluck side that serves 8.

Wine-poached chicken tossed with rigatoni, fresh basil, sweet red peppers, and olives in a bright garlic-lemon dressing. A chilled Italian pasta salad built for hot summer nights.