247 green salad recipes

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Peppery mozzarella salad with beefsteak tomatoes, avocado, and shallots in a crushed green peppercorn and lemon dressing. Marinated one hour for bold flavor.

Julienned smoked turkey and nutty Jarlsberg cheese tossed with seedless grapes, celery and a sherry-spiked mayonnaise, finished with briny green peppercorns. A refined no-cook main course salad.

Western salad with lettuce, spinach, and onion tossed in a homemade egg yolk vinaigrette with garlic, paprika, dry mustard, and chopped parsley. Bold dressing, fresh greens.

Dilled cucumber salad with shredded cucumber, green onions, and fresh dill in thickened yogurt. A cool, creamy low-fat side dish similar to tzatziki.

A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.

Warm ham salad with a cooked vinegar dressing tossed with lettuce, tomatoes, cucumber, and green pepper. Topped with American cheese strips and sliced hard-boiled eggs.

Christmas vegetable salad mold: a savory gelatin holiday side built with chicken broth, yogurt, green peppers, radishes, dill, and scallions. Retro festive table presentation, diabetic-friendly.

Greens with orange dressing pairs Belgian endive and watercress with a minimalist balsamic-orange vinaigrette and hazelnut oil. A light, elegant starter salad.

Turkey and rocket salad with macadamias tosses sliced turkey in a toasted macadamia-garlic paste dressing, served over peppery greens with chopped nuts and chives. A clever leftover-turkey makeover.

Tex-Mex garden salad with tomatoes, zucchini, corn, avocado, and green onions in a picante-cilantro-cumin dressing. A fresh no-cook side for grilled meats.

Watercress goat cheese salad with pecan halves is a three-ingredient starter that takes 15 minutes. Peppery greens, creamy chevre, and crunchy nuts.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.

A French-style chiffonade salad of finely shredded radicchio, Bibb, and iceberg lettuce with green pepper strips, tossed in a simple red wine vinaigrette. Crisp, colorful, no cooking required.

Cooking a delicious meal takes no time, it is tasty and nutritious. You can serve it with steamed green beans or your favorite salad, or any kind of vegetables to give extra fibre and vitamin.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.