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Perfect salad recipes for every occasion - 276 recipes

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Calories 380 Fat 12.2 g Satfat 4

  • 6 ounces uncooked whole-wheat fusilli pasta
  • 1 medium shallot, thinly sliced
  • 1 garlic clove, thinly sliced
  • 3 ounces Brie cheese, rind removed and finely chopped
  • 8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
  • 2 teaspoons cider vinegar
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 5 ounces fresh baby arugula
  • 1 large heirloom tomato, chopped
4.3/5 (8 Votes)

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Tired of the same old potato salad recipe? This recipe colorful baby potatoes and mustard seeds instead of mustard,...

  • 1/4 cup cider vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • Salt, to taste
  • 2 teaspoons yellow mustard seeds
  • 2 cups red cabbage, diced
  • 24 ounces tri-color baby potatoes, scrubbed and sliced
  • 2 tablespoons safflower or canola oil
  • 1/4 cup chives, minced
4.3/5 (3 Votes)

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A clean salad of spicy arugula dressed simply with olive oil, lemon juice, and garlic

  • 5 ounces baby arugula and spinach blend
  • 1/2 cup pomegranate seeds
  • 1/3 cup sliced almonds
  • 1 clove garlic, finely minced
  • 2 tablespoons fresh squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
4.2/5 (9 Votes)

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The result is a simple healthy and delicious salad that makes the perfect side dish

  • PEANUT SAUCE:
  • 1 large head broccoli, cut into small florets
  • 1 cup shelled cooked edamame
  • 1/2 cup green onions, thinly-sliced
  • 1/2 cup peanuts
  • 1 batch peanut sauce (recipe below)
  • Sesame or hemp seeds, for garnish
  • 1/4 cup organic peanut butter
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
  • 1 tablespoon honey or agave nectar
  • 1/8 teaspoon sesame oil
  • 1 to 2 tablespoons hot water, as needed to thin the sauce
4.2/5 (12 Votes)

By

This copycat recipe tastes just like the original

  • Optional add-in at serving:
  • 1 pound whole carrots, grated or finely shredded (4 cups)
  • 1/3 cup dark raisins, loosely packed
  • 1 can (20-ounce) crushed pineapple in juice
  • 4 teaspoons sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 to 3/4 cup mayonnaise
  • 1/3 cup chopped pecans
3.9/5 (16 Votes)

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This chicken salad has a creamy dressing and is best served over crisp lettuce leaves

  • 3 cups chopped cooked chicken breast
  • 5 slices bacon
  • 2 stalks celery, chopped
  • 1 cup chopped fresh tomato
  • 3/4 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons chopped green onion
  • 1 teaspoon lemon juice
  • 1 dash Worcestershire sauce
  • Salt and pepper to taste
  • 12 leaves romaine lettuce
  • 1 avocado - peeled, seeded and sliced
3.9/5 (15 Votes)

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This is a healthy Mediterranean inspired salad perfect for your dinner party

  • SALAD:
  • 1 cup cooked Israelli couscous
  • 1/2 cup diced Roma tomatoes
  • 1/2 cup dried sweet corn
  • 1 cup chopped arugula
  • 2 ounces smoked salmon, diced (could substitute chicken if you don’t like smoked salmon)
  • 1/2 cup Asiago cheese
  • 1/4 cup dried currants
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • DRESSING:
  • 1/4 cup basil pesto
  • 1/2 cup mayo
  • 1 shallot
  • 1/2 cup buttermilk
  • 1 lemon, juiced
  • Salt & pepper to taste
3.8/5 (125 Votes)

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Quick and easy to make, this kale salad includes sweetness from apples and carrots, and the unique flavors from the...

  • 2 pounds curly kale, stemmed and leaves thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon agave syrup
  • Pepper
  • 1 medium carrot, julienned
  • 1 Granny Smith apple, peeled and julienned
  • 1 cup peeled and julienned rutabaga
  • 2 scallions, thinly sliced
3.9/5 (40 Votes)

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Filled with healthy nutrients, this refreshing summer salad has a generous bounty of fruits and vegetables

  • 1 cup fresh basil, lightly packed
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 cups cooked grain (quinoa*, wild rice and/or brown rice)
  • 1/2 cup green onions, sliced
  • 4 cups mixed spring greens (torn Bibb lettuce and/or spring mix)
  • 2 cups blueberries (9 to 10-ounces)
  • 1 cup cantaloupe cubes
  • 1 cup yellow cherry tomatoes, halved
  • 1 small zucchini, cut lengthwise in narrow ribbons
  • 1/2 cup walnut pieces, toasted
  • 4 ounces smoked salmon, flaked (optional)
  • 1/3 cup fresh herbs, snipped or shredded (dill, basil, and/or mint)
4.2/5 (5 Votes)

By

Crispy apple and sausage salad has the saltiness from the sausage and just the crunch you need from the apple! A pe...

  • 1 (12 ounce) package JOHNSONVILLE® Sweet Apple smoked chicken sausage, sliced
  • 1 tablespoon olive oil
  • 1 Granny Smith apple, thinly sliced
  • 1 tablespoon lemon juice
  • 10 cups mixed salad greens
  • 1/2 small red onion, thinly sliced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup honey mustard salad dressing
4.2/5 (5 Votes)

By

I attended a recipe demo at the Culinary Institute of America (St

  • 3 cups low-sodium chicken stock
  • 2 cups barley
  • 1/2 cup cilantro, optional
  • 1 cup parsley, minced
  • 1/2 cup basil, minced
  • 1/2 cup toasted pine nuts
  • 2 tablespoons water
  • Zest and juice of 2 lemons
  • 6 tablespoons extra virgin olive oil
  • 2 to 3 zucchini, seeded and diced (can use summer squash too)
  • 4 cups tomatoes (buy a colorful assortment of heirloom tomatoes, if you can)
  • 1/2 cup red onion, finely diced
  • OPTIONAL: 1/4 cup dry jack cheese, grated
  • NOTE: *I prefer to "chiffonade" the basil by stacking the leaves, rolling them and slicing very thin. I wait to do this, last, as basil can bruise and turn dark
  • the water is to add to the barley if the liquid dries up before it is cooked to "al dente" (slight crunch to it)
4.2/5 (5 Votes)

By

The cranberries, honey, celery and pecans add a tasty sweetness and crunchy texture to a traditional chicken salad

  • 4 cups chicken breast, cooked and chopped
  • 1 cup celery, chopped
  • 3/4 cup dried cranberries
  • 3/4 cup pecan, halved
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 4 teaspoon sugar
  • Sea salt and black pepper to taste
  • 1/2 teaspoon poppy seeds, optional
3.9/5 (17 Votes)

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Wine Country Chicken Salad with Cranberries & Pecans Chicken and Arugula Pasta Salad