487 toss salad recipes

A vegan Caesar salad dressing made from blended chickpeas, lemon juice, capers, and soy sauce. No eggs, no anchovies, no dairy. Toss it with crisp romaine and croutons for a plant-based classic.

Vibrant rice salad tossed with crisp vegetables, toasted sesame seeds, and a tangy Asian-style dressing. Perfect way to transform leftover rice into a refreshing side dish or light lunch that travels well.

Quick no-cook corn and kidney bean salad tossed with cilantro, onion, balsamic vinegar, and lemon juice. Ready in 10 minutes, this flexible, budget-friendly side is built for potlucks and meal prep.

Fresh spinach tossed with sautéed chicken breast, ripe strawberries, and red onion, all dressed in a sweet poppy seed vinaigrette made with the pan drippings. A bright, filling salad ready in 20 minutes.

Nutty brown rice tossed with mineral-rich arame seaweed, bright peas, crunchy daikon, and a toasted sesame-rice vinegar dressing. A wholesome chilled salad that's naturally vegan and packed with plant-based goodness.

Crunchy raw cauliflower and torn romaine tossed with crumbled bacon, grated Parmesan, and a sweet creamy dressing. A 10-minute no-cook salad that feeds a crowd and disappears fast at every potluck.

Nutty sesame seeds, sharp Parmesan, and aromatic celery seed combine in this versatile homemade salad seasoning mix. Sprinkle it on tossed greens, baked potatoes, or stir into sour cream for a quick dip.

Summer basil salad tossed in a sweet rice vinegar and Dijon dressing with fresh veggies, herbs, and golden raisins. Serve it over fusilli, brown rice, or couscous for a light, vibrant side dish.

Smoky broiled chicken meets black beans, fresh cilantro, red peppers, and crunchy greens in this Tex-Mex fajita salad. Tossed in a tangy red wine vinegar dressing and ready in 30 minutes flat.

Sweet-sour cucumber salad with paper-thin slices wilted in salt, then tossed in a simple vinegar and sugar dressing. Three ingredients, no cooking, and a crisp-tender texture that pairs with anything.

Asian-inspired meatball salad with pan-fried beef meatballs, pineapple chunks, and crisp vegetables tossed in a sweet-and-sour sauce made with soy, vinegar, and white wine. Served chilled over shredded lettuce.

Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.

Crunchy ramen noodle salad tossing coleslaw cabbage, toasted almonds, and crushed uncooked ramen in a sweet-and-tangy dressing made from the seasoning packet, oil, sugar, and vinegar. A no-cook potluck favorite.

A vibrant chilled rice salad tossing wild and basmati rice with snow peas, green beans, cucumber, oranges, and Granny Smith apples in a ginger-soy-honey-lime sauce. Fresh, crunchy, and full of contrast.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Thai-inspired crab salad tossed with lemongrass, fish sauce, lime juice, and cilantro, spooned into cool hollowed-out cucumber cups. A no-cook appetizer that's fresh, light, and packed with bright Southeast Asian flavors.