Salad Recipes

From EatingWell

A delicious and quick spinach saute is a nice addition to any meal.

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From Tyler Florence

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From Taste of the South

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From Better Homes and Gardens

Blood oranges lend a vibrant red color to this fruit and fennel cabbage slaw. If they aren't available, any orange will taste just as sweet.

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From Taste of the South

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From Taste of the South

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From Diabetic Living

Just a sprinkling of walnuts lends crunch and flavor to this vegetarian pasta dish without adding a lot of fat or calories.

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From Heart-Healthy Living

Fresh fruits and vegetables are tossed with a delicious fat-free lemon salad dressing for this refreshing low-calorie side dish.

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From Better Homes and Gardens

This low-calorie snack recipe is meant to be played with! Cut the vegetables to resemble paintbrushes and give each guest a flour tortilla. Encourage the kids to paint on their tortilla using the vegetables as brushes and dips as paints.

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From Taste of the South

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From Taste of the South

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From EatingWell

The steak for a Thai salad is often marinated before it's broiled and that's a shame, because most of those flavorings burn off and turn to naught. For the best taste, first sear the steak, then let it sit overnight in the marinade before tossing it with the greens.

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From EatingWell

In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable - sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes.

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From Diabetic Living

For this main-dish salad recipe, toss a raspberry mustard dressing with cooked pasta, salmon, and asparagus and then chill. At serving time, add fresh raspberries for color and sweetness.

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From EatingWell

In this salad, mache is tossed with spring ingredients--new red-skinned potatoes and fresh peas--and a lemony tahini dressing and chicken.

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From Better Homes and Gardens

Signet marigold petals combined with oil and vinegar drizzled over crisp lettuce makes a delightful, elegant summer salad.

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From Better Homes and Gardens

This low-sodium side dish has three grams of fiber and fewer than 150 calories per serving.

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From EatingWell

You get two sides in one with this dish--whole-grain barley along with crisp matchsticks of vitamin- and fiber-rich snap peas. Serve with roasted or grilled salmon or chicken.

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From Fine Cooking Magazine

Serves two as a first course or a light main course, served with rice.

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From Taste of the South

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From Fine Cooking Magazine

This salad is best with very fresh, young peas that are tender enough to be eaten just barely blanched or even raw.

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From Diabetic Living

For this diabetic side salad, grilling the sweet peppers gives the vinaigrette dressing tantalizing smoky flavor that pairs well with the vegetables.

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