3,200 salad recipes

Creamy cucumber dressing with nonfat yogurt, garlic, lemon juice, and white pepper. Light, tangy, and cool. A falafel-friendly dressing that doubles as a fresh salad topper.

This soup is a complete meal when served with a green salad and French bread.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Aztec couscous tosses fluffy cumin-seasoned couscous with black beans, corn, jalapeno, red onion, cilantro, and fresh lime juice. A quick Southwestern grain salad ready in 20 minutes.

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Tropical black bean and papaya relish with crunchy jicama, cinnamon-spiced beans, and a citrus-sherry dressing. A fresh, vibrant side dish that's vegan and ready in about an hour.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

A colorful overnight fruit salad marinated in brandy, brown sugar, and cinnamon with peaches, apples, oranges, strawberries, and kiwi. Gorgeous in a glass bowl for brunch or dessert.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Low-calorie tuna pita sandwiches made with fat-free mayo and yogurt, celery, and red onion. A lighter tuna salad stuffed into pita pockets, ready in 10 minutes.

Sweet poppy seed dressing with apple cider vinegar, dry mustard, lemon juice, and onion powder. Thick, tangy, and especially good on fruit salads and avocado.

Wine-poached chicken tossed with rigatoni, fresh basil, sweet red peppers, and olives in a bright garlic-lemon dressing. A chilled Italian pasta salad built for hot summer nights.

This recipe is healthy and tasty, very nutritious too. It can be served as a fruits salad, or mixing with ice cream, they all go very well!

young arugula is used for salads and the spicier older arugula for cooking. Below are two recipes featuring both types of arugula.

Classic American goulash with ground beef, elbow macaroni, and tomato soup simmered in one skillet. Six ingredients, 45 minutes, and dinner is on the table. Pair with cornbread and a crisp salad.