For a hearty one-dish salad, toss tender strips of beef tenderloin with crisp salad greens, mushrooms, cucumbers, and bell peppers. Dress it with a tangy mix of Greek yogurt, buttermilk, garlic and apple cider vinegar, and serve as a main dish.
Beets and carrots get dressed in a spicy vinaigrette makes a light and flavorful salad.
This vibrant salad uses zucchini thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.
A meal version of the popular dip, this salad is packed with tasty layers such as crisp lettuce, olives, cheese and avocado. Canned black beans add a source of protein without having to cook – for a twist, try mixing them with corn kernels for extra sweetness. You can use corn from the cob or frozen and thawed corn.
Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.
Boston lettuce is tender and almost buttery, which is why it’s also called butterhead lettuce. Here, it offers a delicate contrast to crunchy snap peas and pecans, soft peaches and tender red peppers. The sriracha-laced balsamic vinaigrette adds a lovely burst of heat that stands as a counterpoint to the sweet peaches.
This textured, complex salad is lightly dressed with our sweet and pungent Russian dressing, but feel free to add a little more if you like. Fennel gives it a gentle licorice note, while the Parmesan adds a satisfying umami touch. Don’t skip the Crispy Quinoa Topper, it adds a crunch that you won’t want to miss.
The textural appeal of this yummy salad — the crunch of the cabbage, the tender bite of the squash and the rich meatiness of the shrimp — makes it an amazing one-dish meal. Choose a crisp, sweet-tart apple for this salad, such as an organic Honeycrisp, Braeburn or Jonagold. This salad pairs beautifully with the warm, sweet flavor of our Sweet Maple Sesame Dressing.
Kefir, a drinkable fermented dairy product, is rich in probiotics — even more so than its better-known cousin, yogurt. Plus, its tangy, tart flavor makes it a fantastic counterpoint in recipes like this herby dressing. Shallots and chives lend flavor while acting as prebiotics, or “food” for the healthy bacteria in your gut.
This herbed salad with crunchy pita is eaten widely around Israel. Traditionally made with stale pita, in this version the bread is lightly toasted and tossed with olive oil and a touch of sumac before it's tossed in the salad.
This updated Paleo cobb salad is packed with roasted red peppers, creamy avocado, fresh tomatoes and a tangy dijon dressing!
This salad is bright, slightly sweet, pleasantly bitter and even a touch spicy – all in all, a great accompaniment to the rich flavors of roasted turkey.
In spite of its ungainly appearance, chaga mushroom has a light vanilla flavor, and provides powerful antibacterial, anti-allergy, anti-inflammatory, antioxidant and heart-protective benefits.
Also called pitaya, dragon fruit is a dramatic-looking tropical fruit is rich in vitamin C, iron and red pigments called betacyanins, which help protect the heart from damage.
This bowl packs a little of everything for a light yet satisfying lunch or dinner that will keep your taste buds guessing with every single bite.
Southeast Asian flavors run through this nice contrast of hot chicken over cold salad. They’re bound together by the marinade, which is boiled after seasoning the chicken so it can be turned into the salad dressing.
Chockfull of chickpeas and walnuts, this fall-minded salad has plenty of protein to fuel you through busy afternoons.
Roasted Brussels sprouts and chicken get tossed with a zippy garlic-yogurt dressing for a hearty meal that you can eat throughout the week.
In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.
The “meat” of this summery salad is the grilled halloumi, a salty Cypriot cheese most often made from sheep’s and goat’s milk.
This gorgeous medley includes a combination of superfoods – berries, Brazil nuts, spinach and more – for maximum flavor and nutrient value.
Finely chopped veggies like radishes, red cabbage, cucumbers and carrots are topped with creamy feta and avocado, so you get a variety of flavors and textures in every bite.
Jicama adds a crunchy kick to this simple salad. Save time by using any cooked chicken you have on hand.
You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad.
