3,200 salad recipes

Lemony lentil salad with feta, crisp cucumber, red bell pepper, and a generous handful of fresh dill. A no-cook, protein-packed vegetarian lunch that gets better the longer it sits.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Blanched cauliflower and cabbage tossed in a warm sweet-and-sour sauce with pineapple, water chestnuts, soy, malt vinegar, and sherry. A crunchy Asian-inspired side salad served cool.

Chicken tostada salad piles a quick saute of chicken, beans, peppers, and lime over crisp lettuce, finished with cheddar, olives, and crushed tortilla chips. A 30-minute weeknight Tex-Mex bowl.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.

A loaded spinach and romaine salad with fresh mozzarella, cherry tomatoes, cucumber, and finely chopped crispy bacon, dressed simply in olive oil and red wine vinegar. Big, fresh, and crowd-friendly.

Colorful Thai salad platter with shredded chicken, sliced ham, blanched napa cabbage, carrots, and red pepper in a punchy lime-soy-garlic dressing with toasted almonds.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Fresh tomato and scallion salad dressed with raspberry vinegar, sugar, and parsley. A five-ingredient no-cook side dish that highlights peak-season ripe tomatoes.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.

Egg salad sandwiches with blanched green beans, Vidalia onion, celery, and honey mustard on multigrain bread. A crunchy twist on classic egg salad that adds fresh snap to every bite.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.