39 Low-Calorie Salads You’ll Make Over and Over

Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan

Stir-fried steak and veggies give this hearty salad a cozy kick. Add any of your favorite salad ingredients like shredded cheese, croutons, mushrooms or cucumber. —Leah Carrell, Quitman, Texas

This low-calorie salad is really healthy and super fast. It’s an absolute cinch to make after a long workday. —Karen Schlyter, Calgary, Alberta

It’s easy to love this pretty salad topped with strawberries and sliced almonds. With just a few ingredients, it’s loaded with flavor. —Renae Rossow, Union, Kentucky

Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota

Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan

We use this super duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings for this low-calorie salad. —Karie Houghton, Lynnwood, Washington

For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it’s delectable served right away, too. —Mary Ann Lee, Clifton Park, New York

Summer’s the perfect time to toss up this watermelon salad. You’d never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii

My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he’s only 3! —Jamie Porter, Garnett, Kansas

Cucumber salad recipes are my absolute favorite! This fast, fresh salad is a winner at every get together. It’s an easygoing, healthy side dish for kabobs, chicken or anything hot off the grill. —Blair Lonergan, Rochelle, Virginia

My niece introduced me to this colorful low-calorie salad some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia

This easy pasta salad is loaded with fresh veggies, and the classic ranch dressing makes it appealing to kids. —Julie Peterson, Crofton, Maryland

I came up with this tasty green salad with shrimp. It’s light, and you can use whatever vegetables you have on hand. —Cecilia Flowers, Nashville, North Carolina

Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington

Making this salad is a lot like putting in a garden. I “plant” everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania

This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California

I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania

There are never any leftovers when I make this dish for a picnic, barbecue or any social gathering. —Priscilla Gilbert, Indian Harbour Beach, Florida

Watermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington

Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it! —Nancy Latulippe, Simcoe, Ontario

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.—Judy Doepel, Ballston Lake, New York

For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio

I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It’s perfect as a side for fresh spring meals. —Linda Lace, Winter Park, Florida

This cucumber and onion salad is one of the first recipes I came up with myself. It’s a great salad for picnics or potlucks. I always come home with an empty bowl! —Brynn Steckman, Westerville, Ohio

At lunch one day, a friend told me about a steak salad she’d had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can’t seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana

Make an easy-going meal in a bowl by tossing together healthful veggies, pork tenderloin, fresh herbs and spices with a warm soy dressing. —Taste Recipes Test Kitchen

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

We love all the fresh fruits and vegetables that are available in the summer. This salad is one of our favorite because it packs in so much great produce, plus it’s quick and easy on a warm summer day. —Joan Hallford, North Richland Hills, Texas

Serving this entree salad gives me hope that warmer days aren’t too far off. If strawberries aren’t in season yet, use thawed frozen in place of fresh. —Laurie Lufkin, Essex, Massachusetts

Beets and nectarines sprinkled with feta cheese make a scrumptious blend for a colorful mixed green salad. The combination of ingredients may seem unlikely, but I think it will become a favorite. —Nicole Werner, Ann Arbor, Michigan

For a salad with refreshing color and crunch, we toss chicken and spinach with mandarin oranges and red onion, then splash everything with a tangy vinaigrette. —Jean Murawski, Grosse Pointe Park, Michigan

This light, refreshing salad is a true showstopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Avocado, strawberries and shrimp are wonderful together in this filling yet light salad. Balsamic or raspberry vinaigrette dressings go well with the salad, as do Asian inspired dressings. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin