3,200 salad recipes

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Light honey mustard dressing with non-fat yogurt, apple cider vinegar, and a touch of Dijon. Just 21 calories per batch, tangy and creamy without the oil for healthy salads.

Honey garlic dressing built on a from-scratch olive oil mayonnaise base with tarragon vinegar, red wine vinegar, and paprika. A bold, creamy salad dressing with sweet and tangy depth.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Badrijani Sunelebit is a classic Georgian dish of golden pan-fried eggplant slices layered with fresh basil, raw garlic, and white wine vinegar. Served cold as a salad or side.

Warm new potato salad with thinly sliced salami, fresh sorrel ribbons, and a mustard-coriander seed dressing. A European-style potato salad served while still warm.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

A delicious dessert made with whipped topping, crushed pineapple and chopped walnuts.

Bright honey lemon salad dressing with olive oil, apple cider vinegar, scallions, and a splash of dry sherry. Whisk it together in 10 minutes, chill overnight, and shake before drizzling.

Juicy, sweet and tender roasted tomatoes, creamy goat cheese, and slightly bitter mixed greens make this mouth-watering pasta dish delicious and nutritious.

Stunning dessert with homemade tropical sorbet (guava, pineapple, or mango) scooped into crispy handmade cookie tulip cups and topped with fresh fruit.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Raw grated carrot salad with orange segments, fresh ginger, garlic, honey, mint, and walnuts in a citrus dressing. A no-cook Moroccan-inspired side dish that rests for two hours to develop flavor.

Avocado halves filled with crabmeat salad, topped with chopped egg and garnished with anchovies, pimiento, and olives. Served with a tarragon-chervil herbed mayonnaise dressing on the side.

Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.

Colorful rotini pasta salad tossed with tri-color bell peppers, scallions, black olives, and a bright lemon-olive oil dressing. Ready in 20 minutes, no cooking beyond boiling pasta.