177 toss salad recipes

Hamburg-style fish salad: poached fish cubes tossed with hard-cooked egg, pickles, and capers in a lemony mustard-mayo sauce. Chilled German salad with beet and egg garnish.

Kasha salad with buckwheat groats, green peas, mushrooms, tomatoes, and cucumber tossed in a garlic vinaigrette and served chilled over lettuce.

Gingered chicken salad with cubed cooked chicken, snow peas, bean sprouts, mushrooms, and scallions tossed in a fresh ginger-soy-sesame dressing. A 15-minute light Asian-style lunch salad.

Marinated cucumber and red bell pepper salad: crisp cucumber, sweet pepper, and slippery bean thread noodles tossed in Italian dressing and basil, chilled until they soak up the tang. A light, make-ahead salad.

Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.

Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.

Citrus fruit salad with mandarin oranges, pink grapefruit, and tender bibb lettuce tossed in a homemade poppy seed dressing made with tarragon vinegar and dry mustard.

Bright avocado and orange salad tossed with toasted walnuts, crisp diced turnip, and a honey-mint walnut oil dressing. A fresh, crunchy salad with bold contrasts in every forkful. Ready in 20 minutes.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Madison Avenue potato salad: cooked potatoes marinated in vinaigrette, then tossed with ripe olives, hard-cooked eggs, dill pickles, pimientos, and a mustard-spiked mayo. A dressed-up deli-counter classic.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.

Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.

Classic Caesar salad with romaine lettuce, garlic oil, coddled eggs, Worcestershire, lemon juice, Parmesan, and croutons. Tossed tableside-style in the traditional method.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Fava bean salad with lemon, olive oil, garlic, and fresh parsley. Dried favas simmered until tender and tossed in a bright Italian-style dressing.