Mixed green salad recipes

Mixed greens tossed in a honey mint vinaigrette with poppy seeds, topped with sliced carrots and toasted sesame seeds. The dressing recipe makes a double batch so you can refrigerate half for later.

Shrimp and crab mousse with lemon gelatin, celery and horseradish. Light seafood salad molded and chilled, serves 4-6.

A delicious summer standard at our place. Easy to make with a mix of Southern European and Middle Eastern flavours. I use my Cucumber Raita (posted separately) to dress the lamb salad or you can use the quick yoghurt dressing provided here.

Beef short ribs baked until tender, then glazed with a tangy rhubarb barbecue sauce made from honey, chili sauce, rose wine, and onion soup mix. A unique twist on classic BBQ ribs that balances sweet, tart, and smoky.

Grapes, dried apricots, figs, fresh salad greens and cooked turkey breast make a delicious, refreshing yet wholesome salad.

Discover an easy Vegetable Finger Salad recipe with a creamy ranch spread, crunchy vegetables, and a flaky crescent roll base. Ideal for parties, ready in 40 minutes.

New Orleans-style seafood rice salad with shrimp, tuna, hard-boiled eggs, sweet pickles, and pimentos in a creamy mayo dressing. Chilled and served on fresh greens, Creole-style.

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.

Baby Asian greens salad with warm goat cheese croutons on toasted baguette and a sherry-vinegar vinaigrette with thyme and grainy mustard. A bistro salad ready in 30 minutes.

Pork and apple salad for two with toasted almonds, grapes, and a curried soy-mayo dressing. A quick, elegant lunch salad that uses leftover cooked pork or chicken.

Turkey salad with green grapes, mandarin oranges, water chestnuts, and celery tossed in a peach yogurt soy dressing. A bright, no-cook way to use leftover turkey.

Pumpkin curry with lentils, potatoes, carrots, and diced apples in a warmly spiced turmeric-cumin-clove base. A hearty vegan one-pot dinner with layered autumn sweetness.

Salmon salad platter with marinated broccoli, hard-boiled eggs, tomatoes, and cucumbers on mixed greens. Dressed with a light tarragon yogurt dressing made from the broccoli marinade.

This is a very easy and quick to make Chinesse vegetables recipes, can be used as a side-dish.

Peppery greens meet juicy orange segments, toasted walnuts, and tangy goat cheese in a bright citrus vinaigrette for a restaurant-quality salad ready in 20 minutes.

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