Salad Recipes

Everyone remembers a special salad that showed up at family gatherings year after year. Maybe in your family, it was a classic <a href="/recipes/salad/chicken/waldorf/">Waldorf</a> studded with celery and crunchy apples, or a bowl full of iceberg lettuce drizzled with blue cheese - or perhaps an eccentric aunt always brought a <a href="/recipes/easter/salad/jello/">Jell-O mold</a> studded with pineapple and cottage cheese. Salads are an integral part of most meals. Fresh veggies and crisp greens provide balance to rich foods like mac and cheese, while creamy mayonnaise-based salads and slaws give great contrast to roasted and barbecued meats. Lunchtime calls out for some of your favorite salad recipes: <a href="/recipes/salad/potato/">potato salad</a>, <a href="/recipes/salad/chicken/">chicken salad</a>, <a href="/recipes/salad/pasta/">pasta salad</a>, <a href="/recipes/salad/macaroni/">macaroni salad</a>, <a href="/recipes/salad/egg/">egg salad</a> - wouldn't your life be bleak without them? Consider learning to make your own <a href="/recipes/salad/dressings/">salad dressings</a> instead of defaulting to store-bought bottles - it's not only cheaper, but much more flavorful. Most, including basic vinaigrette, take only minutes to put together.

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Roasted Asparagus with Caper Dressing

From EatingWell

Roasting mellows the grassy flavor of asparagus; the caper dressing provides a salty counterpoint. Serve with grilled fish or meat.

Roasted Asparagus with Caper Dressing

Endive & Pomegranate Salad

From EatingWell

Please your guests with the contrasting textures and flavors of crunchy Belgian endives, juicy oranges and tart, ruby-red pomegranate seeds. The addition of cooked shrimp makes this an elegant first course.

Endive & Pomegranate Salad

Beet Salad

From EatingWell

It's time we rescued beets from our childhood nightmares--when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic--great for a side salad.

Beet Salad

Warm Shrimp & Arugula Salad

From EatingWell

Bursting with vibrant flavors, this summery salad makes a terrific supper, light but still satisfying. Fresh, raw corn kernels lend a sweet, candylike crunch to the dish - and work well against the salty shrimp and peppery arugula.

Warm Shrimp & Arugula Salad

Moroccan-Spiced Lemon Dressing

From EatingWell

This dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. Shown: Quinoa Salad with Dried Apricots & Baby Spinach.

Moroccan-Spiced Lemon Dressing

Quinoa Salad with Dried Apricots & Baby Spinach

From EatingWell

This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. You can prepare the salad and dressing ahead of time.

Quinoa Salad with Dried Apricots & Baby Spinach

Sweet & Tangy Watermelon Salad

From EatingWell

Looks like tomato--surprise, it's watermelon.

Sweet & Tangy Watermelon Salad

Tomato-Herb Dressing

From EatingWell

Tomato juice replaces much of the oil and helps this French-style dressing coat the salad greens. In addition to crisp lettuce salads, it is delicious with grilled vegetables and bean or pasta salads.

Tomato-Herb Dressing

Asian Slaw with Tofu & Shiitake Mushrooms

From EatingWell

A simple slaw is given an Asian twist with bok choy, napa cabbage and a soy-wasabi dressing. The vibrant flavors and rich textures make this a great introduction to tofu for novices and skeptics.

Asian Slaw with Tofu & Shiitake Mushrooms

Japanese-Inspired Beef & Noodle Salad

From EatingWell

Sirloin steak, soba noodles (Japanese buckwheat noodles) and shredded carrots make this healthful, aromatic salad a sophisticated treat any night of the week.

Japanese-Inspired Beef & Noodle Salad

Light Salade aux Lardons

From EatingWell

This French bistro salad is usually made with fatty bacon from the pig's belly. With Canadian bacon, it's lighter, leaner and just as tasty. You can cut down on the salt by parboiling the bacon for 1 minute before dicing. A poached egg nestled into the greens completes the dish--and turns it into a substantial brunch or supper.

Light Salade aux Lardons

Fresh Strawberry Dressing

From EatingWell

Pureed strawberries make a distinctive base for a colorful salad dressing with a creamy consistency, and you still get the nutritional benefits-fiber, vitamin C, heart-healthy phytonutrients-of eating the whole berries.

Fresh Strawberry Dressing

Grilled Chicken Salad with a Fresh Strawberry Dressing

From EatingWell

Balsamic vinegar, strawberries and black pepper are a classic Italian trio: spicy and sweet, refined and earthy. Here they combine in a delicious dinner salad, topped with grilled chicken and toasted almonds. This dressing is also great on a salad of arugula, goat cheese and pecans.

Grilled Chicken Salad with a Fresh Strawberry Dressing

Margarita Shrimp Salad

From EatingWell

The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Don't shy away from avocados because they're high in calories - avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients.

Margarita Shrimp Salad

Fresh Tuna Salad with Tropical Fruits

From EatingWell

Colorful tropical fruit contrasts with slightly bitter salad greens and fresh tuna steak to make a refreshing main-dish salad. Good-quality tuna is key to the success of this recipe. The secret to buying fresh fish is to ask to smell it: the tuna should smell briny, clean and fresh, like the ocean on a spring morning, not like the tidal flats on a hot summer afternoon. Do not use fresh pineapple juice, which has an enzyme that "cooks" the fish as it marinates.

Fresh Tuna Salad with Tropical Fruits

Marjoram-Rubbed Pork & Grilled Potato Salad

From EatingWell

Summery and full of fresh herb flavors, this dish is as colorful as it is tasty. If you have fresh summer squash or eggplant, grill it as well and toss it into the salad. Serve with a green salad and cold lemonade.

Marjoram-Rubbed Pork & Grilled Potato Salad

Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

From EatingWell

Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.

Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

Twice-Baked Goat Cheese Souffles on a Bed of Mixed Greens

From EatingWell

If you'd love to wow your guests with a souffle, but can't stand the last-minute heat, this is your recipe. The souffles bake once, fall, and revive on a second round in the oven. They emerge modestly puffed, soft and tender. If you are entertaining a group, the recipe can be easily doubled.

Twice-Baked Goat Cheese Souffles on a Bed of Mixed Greens

Rack of Lamb with Warm Apple & Lentil Salad

From EatingWell

Mustard and rosemary complement rich lamb and earthy lentils in this elegant meal. Don't let rack of lamb intimidate you. It is simple to prepare.

Rack of Lamb with Warm Apple & Lentil Salad

Chile-Crusted Scallops with Cucumber Salad

From EatingWell

A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to 8 hours in advance; cover separately and store in the refrigerator until you're ready to grill.

Chile-Crusted Scallops with Cucumber Salad

Seafood Salad with Citrus Vinaigrette

From EatingWell

Crab and scallops combine with creamy avocados and a spiky orange dressing for a salad that's light, summery and very fast. The recipe can be easily doubled or tripled.

Seafood Salad with Citrus Vinaigrette

Chicken, Charred Tomato & Broccoli Salad

From EatingWell

This simple but substantial main-course salad gets its goodness from smoky skillet-blackened tomatoes and a dressing prepared right in the pan--maximizing all the flavor from the tomatoes.

Chicken, Charred Tomato & Broccoli Salad

Bold Winter Greens Salad

From EatingWell

For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference.

Bold Winter Greens Salad

Baby Spinach Salad with Raspberry Vinaigrette

From EatingWell

Salad is a great way to increase your family's fruit and vegetable consumption--the challenge is getting your children (or picky eaters) to enjoy it. We've found that a simple, slightly sweet dressing like our Raspberry Vinaigrette, tossed with mild-flavored greens, such as baby spinach, fruit and your family's favorite vegetables can convince most everyone to take a bite.

Baby Spinach Salad with Raspberry Vinaigrette

Potato Salad in Radicchio Cups

From EatingWell

With a store-bought or leftover roasted chicken, this hearty curried chicken salad is ready in a snap.

Potato Salad in Radicchio Cups

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