3,256 salad recipes

Pickled beet salad tossed with English cucumber, thinly sliced red onion, and fresh dill. A four-ingredient cold side that comes together in minutes and pairs with everything from grilled fish to roast pork.

Caramel apple dessert with diced apples and crushed pineapple folded into a cooked custard and whipped topping, topped with crushed peanuts. A creamy, no-bake fruit salad with crunch.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

Pineapple cheese mold layers sugar-free orange Jell-O with cottage cheese, yogurt, and crushed pineapple for a creamy, light retro gelatin salad. A church potluck classic.

Tender shrimp tossed with pasta in a bright lemon-herb dressing spiked with tarragon and rosemary makes an elegant cold salad perfect for warm-weather gatherings.

If you're looking for a quick dinner for two, this scrumptious dish will satisfy your hunger in no time! Goes well with a nice light salad.

Big-batch melon and citrus fruit salad with honeydew, cantaloupe, oranges, grapefruit, pineapple, bananas, and cherries in fresh orange juice. Feeds 20 and keeps a week.

Sweet potato phoenix nests deep-fried between two sieves into crispy, golden lattice bowls. Just 3 ingredients and a stunning presentation for stir-fries or salads.

Savory Southwest corn muffins stuffed with diced ham, pepper jack cheese, green chiles, and red bell pepper. Hearty enough for a meal with a side salad.

Salty-sweet strawberry pretzel salad with a buttery pretzel crust, tangy cream cheese filling, and a jewel-toned strawberry jello topping. The ultimate potluck crowd-pleaser.

A bright, zesty bulgur salad dressed with lime juice, cumin, and oregano, tossed with red bell pepper, scallions, and fresh parsley. Vegetarian, diabetic-friendly, and refreshing.

Fresh fruit cup with apples, oranges, peaches, bananas, grapes, and blueberries tossed in frozen lemonade concentrate and topped with chopped walnuts. A no-cook fruit salad.

Fresh melon salad with cantaloupe, honeydew, and watermelon tossed in a creamy mint and cardamom sauce. A chilled summer fruit dish with light sour cream dressing.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.

Salmon and pasta stuffed tomatoes: chilled macaroni salad with canned salmon, yogurt, dill, cucumber, and carrot, spooned into fresh tomato cups. A no-cook summer lunch.