From Betty Crocker

Go vegetarian with a perky noodle salad that's ready in less than 30 minutes.

Peanut Noodle Salad

From Pepperidge Farm

Now you can enjoy the wonderful flavors of bruschetta in a salad. Using store-bought croutons in place of the baguette slices, gives you all the taste in just one bowl.

Bruschetta Salad

From Pace Salsa & Picante

This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.

Best-of-the-West Bean Salad

From Better Homes and Gardens

Sweet soybeans, kidney beans, and garbanzo beans combine to make this tasty salad recipe that's perfect for your next potluck.

Zesty Three-Bean Salad

From Better Homes and Gardens

This version of three-bean salad gets a light coating of simple dressing, keeping it light and healthy. The recipe can be tossed together in 15 minutes.

Light Three-Bean Salad

From Pace Salsa & Picante

This colorful side dish features corn, black-eyed peas, green peppers and red onions, simply dressed with Pace® Chunky Salad.

Corn and Black-Eyed Pea Salad

From Betty Crocker

Garlic salt and fresh chives are all you need to flavor naturally delicious vegetables in a 20-minute side dish.

Garden Patch Saute

From Ladies' Home Journal

This refreshing salad features juicy grapefruit, smooth avocado, and slightly bitter watercress for a flavor combo that is perfect for a morning brunch.

Texas Grapefruit and Avocado Salad with Poppy-Seed Dressing

From Fine Cooking Magazine

Cooking brown rice by the pasta method is quick and results in tender, separate grains with a nice chewy bite. The golden raising in the dressing give this dish a hint of sweetness.

Brown Rice Salad with Basil & Pistachios

From Pace Salsa & Picante

Pace® Pico de Gallo adds a burst of flavor to this simply fresh salad combining prepared bulgur wheat, black beans, corn and cilantro.

Bulgur Salad

From Vegetarian Times

Norwegian Winter Fruit Salad

From Fine Cooking Magazine

Orange, Avocado & Mache Salad

From Better Homes and Gardens

With bright color and bold sparks of citrusy flavor, this fresh side salad will brighten a winter meal.

Citrus-Avocado Salad

From Vegetarian Times

This picnic salad is a medley of rice, vegetables, and tofu that's a meal in itself. Because there's no mayonnaise in it, there's little risk of it spoiling on a hot day, though it should be kept as cool as possible. The rice will absorb more moisture when the salad is chilled, so you may have to adjust seasonings and add a drop of vinegar or olive oil before serving.

Rice Salad Primavera

From Vegetarian Times

30 MINUTES OR LESS. This is more of a side salad rather than a full main course, although some people would enjoy it for a light lunch. This crisp salad tastes best when freshly made. Note that you have a choice of using Western or Chinese napa cabbage, which produce different results.

Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette

From Fine Cooking Magazine

If you can't find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.

Green Bean Salad with Corn, Cherry Tomatoes & Basil

From Fine Cooking Magazine

A hearty grain salad that's good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.

Bulgur Salad with Wilted Chard and Green Olives

From Vegetarian Times

Elliott Prag, a cooking instructor at New York's Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup--all of them indigenous to North America.

Wild Rice Salad with Cranberries and Mint

From Better Homes and Gardens

For an even faster salad, use already made hummus rather than make it.

Hummus with Cucumber and Tomato Salad

From Better Homes and Gardens

Mix up this flavorful Middle-Eastern side-dish salad a day ahead.

Tomato Tabbouleh Salad

From Fine Cooking Magazine

Slivered Red Pepper, Carrot & Snap Pea Salad

From Vegetarian Times

Avocado and grapefruit are a common salad combination in Spain and France. Here, they're paired with shaved fennel and pea sprouts for crunch.

Avocado, Fennel, and Citrus Salad

From Vegetarian Times

Fresh orange slices add a juicy tang to this warm salad that's a light meal when served with creamy polenta. For added color, try using golden beets along with the red ones.

Roasted Beets and Parsnips with Black Olives and Oranges

From Midwest Living

Roasting intensifies the flavor of roma tomatoes for this herb-splashed salad. Mushrooms, grapes, and walnuts add fresh blasts of taste and texture.

Herbed Winter Salad

From Vegetarian Times

This refreshing salad demonstrates how very thin slicing can take the edge off strongly flavored vegetables such as radicchio, fennel, and radishes. While all the veggies for this recipe can be sliced ahead of time, wait until the last minute to add the Lemon-Mint Dressing. This will prevent the delicate veggie pieces from getting soggy.

Radicchio, Radish, and Fennel Salad