279 vegetable salad recipes

Shiitake mushrooms, a few different vegetables, garlic-black bean sauce, and glass noodles make this soup packed with great flavors and nutrients. Enjoy it with a refreshing and light salad aside.

This curried yogurt dressing is spicy, creamy and flavorful, it goes well with any your favorite salad, or you can also serve it as a dip with a piece of cracker or fresh vegetables.

Jicama, cucumber, and orange salad with lime juice, chili powder, and fresh mint. A crisp, refreshing Mexican-style fruit and vegetable salad served cold.

Excellent dressing for vegetables, pasta, fish, or salads.

Grilled Mediterranean vegetable salad with smoky eggplant, charred peppers, potatoes, and olives tossed in garlicky red wine vinaigrette for a make-ahead summer side.

Homemade all-purpose seasoning blend with parmesan, sesame seeds, paprika, and poppy seeds. Shake it on fish, meat, vegetables, or salads for instant savory depth.

Fresh fruit and vegetable salad with cucumber, green pepper, bananas, and oranges tossed in nonfat yogurt. A light, crunchy, no-cook side dish in 10 minutes.

Why prepare a salad when you easily just enjoy this succulent dish that has vegetables you will thoroughly enjoy!

Quick rotini pasta salad tossed with mozzarella, mixed vegetables, and a herbed mayo dressing scented with oregano and basil. A 15-minute lunchbox-friendly side that holds up cold.

Roasted sweet potato salad with five-spice, watercress, toasted almonds, and tangy goat cheese for warm vegetable sides ready in 60 minutes.

Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.

Low calorie salad dressing made with vegetable juice cocktail, vinegar, lemon juice, and just a touch of oil. No cooking required, ready after a quick chill.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

Light poppy seed sauce made with low-fat yogurt, citrus zest, and raspberry vinegar. A no-cook, diabetic-friendly dressing for fresh fruit salads and vegetable platters.