Salad

In northern parts of the country, vegetable gardens are still emerging from winter, and in warmer parts of North America, it’s still a couple months before many warm-season crops begin to produce. So what's a locavore to do?

Parmesan, garlic and herbs add big flavor to these easy patties while a fresh, feta-topped tomato and olive salad is served alongside.

This colorful grain salad is delicious warm or at room temperature. If you don’t have time to soak the Kamut in advance, cook it for an additional 10 to 15 minutes. For a twist, swap in another whole grain, such as faro, barley, quinoa or wheat berries.

A lightly sweet salad complements spicy pan-seared scallops perfectly in this 25-minute meal.

This light and fresh salad from our March 2015 meal plan makes a satisfying lunch.

A honeyed orange dressing adds sweet and tart notes to this veggie- and bean-packed salad with shrimp.

Spirals of zucchini and carrot are a lighter and lower-carb alternative to grain-based noodles. Here, they are tossed with a spicy mango and avocado dressing and topped with chicken and crunchy cashews.

The ultimate anti-aging memory food, blueberries contain compounds that help brain neurons communicate more effectively.

A fresh, soft cheese made from mozzarella and cream, burrata helps give this colorful salad an air of sophistication.

Savory flank steak marinated in a sweet and sour sauce tops fresh leaf lettuce, juicy mango and crunchy cashews.

Maple syrup vinaigrette and sausage provide a delicious twist on potato salad.

Superfoods like beets and walnuts meet greens and heirloom grains in this healthy quinoa salad.

In our vegetarian twist on a Greek favorite, eggplant and cherry tomatoes are marinated then grilled to perfection.

You may be used to eating steamed or stir-fried bok choy, but we take the veggie au natural and mix it with turkey bacon, parmesan, white beans and tomato for a fresh salad your family will love.

Enjoy a taste of the sweet life with Cooking Channel host David Rocco's simply delicious recipe for sesame tuna, so easy to make you'll hardly believe how delightfully flavorful the final product turns out!

Cobb salad is an American favorite, but clean eaters usually steer clear of its heavy, fatty dressing. Our version has all the same great taste of a traditional chopped salad, but with a lightened-up dressing that won’t disappoint!

Kale puts a new spin on your classic caesar salad, with a lightened-up (but equally garlicky!) dressing and ample protein to boot.

Impress your guests with Jo’s bold-flavored, restaurant-style salad. The caramelized onions and strawberries add sweetness and depth to the tangy goat cheese and sharp citrusy dressing.

This shaved asparagus salad makes a unique and healthy side dish for easy entertaining. It yields enough for a crowd, but if you have leftovers, combine with tuna the next day for a satisfying and delicious lunch.

Take your spice-rubbed halibut and delicate, fruit-laced salad out on the patio for a gorgeous summer meal that’s ready in just 25 minutes.

This simple Moroccan chickpea salad is hearty enough to stand on its own for a no-cook dinner, and if you have any leftovers simply pack them for work tomorrow – a marinated dish such as this often tastes even better the next day!

Marinate this killer quinoa salad in a simple sweet-and-sour dressing overnight for crave-worthy bento box lunches, or let it steal the spotlight at your next family barbecue.

Wakame, a type of seaweed, must first be soaked briefly in cold water before using. Drain it thoroughly before adding it to other ingredients.

Los Angeles magazine listed Phamish, purveyor of authentic Vietnamese "street food," as one of the Top 10 Food Truck Finds in LA. We've got a clean version of their iconic vermicelli salad, Bun.

This Asian-inspired salmon salad makes a hearty winter lunch or a flavorsome summer picnic dish - either way, it's a satisfying meal ready in just 30 minutes!

This sushi salad unrolls all of the quintessential flavors of your favorite sushi platter. Crisp strips of nori softened with chewy brown rice, crunchy vegetables and plump pieces of crab. Silky avocado and a peppy wasabi vinaigrette top the deconstructed California roll on a bed of baby spinach.

This side is about as simple as they come, though it's not without healthy vitamins and minerals, thanks to the addition of nutrient-rich edamame and corn.

Pungent blue cheese balances out the sweetness of dates in this meal-worthy salad made with a combination of baby spinach and arugula.

Infuse iron-rich spinach and protein-powered chickpeas with some simple flavor thanks to garlic, paprika, cumin and red wine vinegar.

With less natural sweetness than butternut, mild spaghetti squash pairs well with slightly bitter radicchio and salty Kalamata olives. This side dish would be a refreshing change of pace with pork tenderloin, baked white fish or as part of a vegetarian meal.

An honorary mention in our AHA collaboration, this heart-healthy southwest quinoa salad comes from Chef Jean Hertzman, PhD, CCE, assistant professor of food and beverage management at the William F. Harrah College of Hotel Administration at UNLV.

Whip up a hearty French salad in just 25 minutes! Ringing in at just $8, this healthy recipe suits your wallet as well as your waistline.

We've taken your classic shrimp salad sandwich and amped up the flavor even more with fresh dill, crunchy celery and Dijon. In our version, Greek yogurt stands in for mayonnaise, providing creamy texture without the fat.

A short marinade infuses the salmon with citrus flavor and helps keep it moist. Plus, since only a small fraction of the marinating liquid is absorbed, this easy step keeps calories low!

Nosh on red bell peppers like those found in this Middle Eastern-inspired side dish and know you've chosen one of the most nutrient-dense foods around. A 3 1/2-oz serving of red peppers boasts plentiful vitamins C, A and B6, fiber, thiamin and folic acid.

This determined reader ditched the fatty salad dressings and greasy chips for a healthy potluck favorite that leaves her friends and family begging for more!

Salad greens and zucchini noodles are tossed with a creamy, nutty and protein-rich pesto. Pistachios stand in for pine nuts (which are typically used to make pesto) and contain less fat, while creamy avocado adds a rich, velvety texture.

Top Chef's Angelo Sosa credits his Dominican father for his adventurous cooking style. His beet carpaccio is drizzled with herb-laced Italian honey and a dollop of Greek yogurt.

While poaching mild-flavored catfish in orange juice will help infuse this dish with a citrus fragrance, it's actually the orange zest that provides an intensely aromatic character.

Aside from ample health benefits in Sonja Finn's low-cal salad, there's a bounty of textures and flavors to experience – from the chewy feel of farro between your teeth, juxtaposed with smooth and creamy avocado, to the tangy taste of the Chile-Mint Vinaigrette.

Brimming with fresh ingredients, this simple side comes courtesy of Las Vegas chef Shawn McClain.

Main-course salads tend to be relegated to summertime fare, but this satisfying winter supper salad is chock-full of nutrient-rich seasonal fruit and tender chicken to add flavor and filling fiber.

A healthy twist on a classic ham and cheese sandwich, this salad boasts peppery arugula and lightly sautéed bell peppers with a sharp, tangy Dijon dressing.

Stuffing peppers is a fun way to serve a perhaps otherwise overlooked grain salad at your next backyard get-together. Cubanelle peppers are an ideal choice thanks to their mild spice, thin walls and narrow cone-like cavity.

Squid has a mild flavor that is ideal for absorbing the stronger notes of a marinade. And, with a kick of heat, red finger chiles are a perfect addition to this bistro-style salad.

Fresh mangos and red peppers can turn your tuna dinner into a deliciously refreshing salad at lunch. Plus, its protein-laced peanut vinaigrette will give you a tasty energy boost.

Grains and legumes have reemerged with power and punch – not to mention ease of preparation! Serve your pilaf warm, then simply add a splash of lemon juice to your leftovers and slide them into the fridge to create a chilled salad for the following day.

We bake a pear along with our beans and opt for honey and ginger in lieu of molasses, giving our budget-friendly beans a fresh chewiness not found in traditional recipes.

This chunky, textured and creamy avocado egg salad nixes the mayo, but tangy Dijon mustard gives it an added kick (and won't deposit itself on your hips).