Ingredients

• 3/4 cup canola oil
• 1/4 cup cider vinegar
• 1/4 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/2 small onion
• 3/4 teaspoon poppy seeds
• SALAD:
• 2 bunches leaf lettuce, chopped (about 20 cups)
• 1 package (9-1/4 ounces) corn chips
• 8 bacon strips, cooked and crumbled
• 1 cup shredded part-skim mozzarella cheese
• 1 cup dried cranberries

Ingredients

• 3 tablespoons fat-free milk
• 2 tablespoons quick-cooking oats
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1 pound lean ground turkey
• 4 cups baby kale salad blend
• 1-1/2 cups cubed fresh pineapple (1/2 inch)
• 1 medium mango, peeled and thinly sliced
• 1 medium ripe avocado, peeled and thinly sliced
• 1 medium sweet red pepper, cut into strips
• 4 tomatillos, husks removed, thinly sliced
• 1/4 cup reduced-fat chipotle mayonnaise

Ingredients

• 4 cups fresh green beans, trimmed and halved
• 2 cups cherry tomatoes, halved
• 1 large English cucumber, seeded and chopped
• 1 cup fresh baby carrots, cut in half lengthwise
• 1 cup coarsely chopped fresh parsley
• DRESSING:
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon grated lemon zest
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper

Ingredients

• 1 can (14-1/2 ounces) diced tomatoes
• 1/2 pound ground beef
• 1/3 cup bean dip
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 2 cups chopped lettuce
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced
• 2 tablespoons sliced ripe olives
• 1/2 cup corn chips

Ingredients

• 2 cups fresh baby spinach, torn
• 2 hard-boiled large eggs, sliced
• 4 cherry tomatoes, halved
• 3 medium fresh mushrooms, sliced
• 1/4 cup salad croutons
• 6 pitted ripe olives, halved
• 3 slices red onion, halved
• DRESSING:
• 4 bacon strips, diced
• 1 tablespoon chopped onion
• 2 tablespoons sugar
• 2 tablespoons ketchup
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce

Ingredients

• 8 cups torn fresh spinach
• 3 bacon strips, diced
• 1/2 cup chopped red onion
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/8 teaspoon celery seed
• 1/8 teaspoon pepper
• 1 teaspoon cornstarch
• 1/3 cup cold water

Ingredients

• 3/4 pound boneless skinless chicken breast, cubed
• 1/4 cup reduced-sodium teriyaki sauce
• 2 teaspoons canola oil
• 8 cups torn mixed salad greens
• 1 can (11 ounces) mandarin oranges, drained
• 1 medium carrot, shredded
• 1/4 cup slivered almonds, toasted
• 3 tablespoons thinly sliced green onions
• DRESSING:
• 2 tablespoons white vinegar
• 2 tablespoons olive oil
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Ingredients

• 2 boneless skinless chicken breast halves (1/2 pound)
• 2 teaspoons olive oil
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1/4 teaspoon garlic salt, optional
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 4 cups torn romaine
• 1 small tomato, thinly sliced
• Creamy Caesar salad dressing
• Caesar salad croutons, optional

Ingredients

• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 envelope ranch salad dressing mix
• 1 to 2 tablespoons adobo sauce from canned chipotle peppers
• 4 to 6 cups torn romaine
• 4 medium tomatoes, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 pound bacon strips, cooked and crumbled
• 4 cups shredded cheddar cheese

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
• 5 tablespoons canola oil, divided
• 3 tablespoons cider vinegar
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 1 small garlic clove, minced
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 package (6 ounces) fresh baby spinach
• 1 medium apple, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/2 cup crumbled blue cheese

Ingredients

• 2 cups shredded romaine
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 tablespoons chopped red onion
• 2 cups frozen corn, thawed
• 2 English cucumbers, chopped
• 4 medium tomatoes, chopped
• 1/2 cup reduced-fat ranch salad dressing
• 1 teaspoon cumin seeds

Ingredients

• 2 boneless skinless chicken breast halves (4 ounces each)
• 2 teaspoons hoisin sauce
• 1 teaspoon sesame oil
• 1/2 cup panko bread crumbs
• 4 teaspoons sesame seeds
• 2 teaspoons canola oil
• 4 cups spring mix salad greens
• 1 small green pepper, julienned
• 1 small sweet red pepper, julienned
• 1 medium carrot, julienned
• 1/2 cup sliced fresh mushrooms
• 2 tablespoons thinly sliced onion
• 2 tablespoons sliced almonds, toasted
• 1/4 cup reduced-fat sesame ginger salad dressing

Ingredients

• 1 package (20 ounces) refrigerated cheese tortellini
• 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
• 1/3 cup finely chopped onion
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (10 ounces) hearts of romaine salad mix
• 1-1/2 cups grape tomatoes
• 1 can (6-1/2 ounces) sliced ripe olives, drained
• 3/4 cup creamy Caesar salad dressing
• 3/4 cup shredded Parmesan cheese
• 6 bacon strips, cooked and crumbled

Ingredients

• 1 package (8.8 ounces) ready-to-serve brown rice
• 7 cups fresh arugula or baby spinach (about 5 ounces)
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 cup crumbled feta cheese
• 3/4 cup loosely packed basil leaves, torn
• 1/2 cup dried cherries or cranberries
• DRESSING:
• 1/4 cup olive oil
• 1/4 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (6 ounces) fresh baby spinach
• 1 cup fresh raspberries
• 1 cup halved fresh strawberries
• 2/3 cup crumbled goat cheese
• 3 tablespoons chopped pecans, toasted
• 1/4 cup prepared fat-free raspberry vinaigrette

Ingredients

• 2-1/2 cups uncooked bow tie pasta
• 6 cups torn romaine
• 1-1/2 cups cubed cooked chicken breast
• 1 medium tomato, diced
• 4 bacon strips, cooked and crumbled
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup water
• 1 tablespoon barbecue sauce
• 1-1/2 teaspoons white vinegar
• 1/4 teaspoon pepper

Ingredients

• 5 cups cubed cooked chicken (about 3 whole breasts)
• 2 cups green grape halves
• 1 cup snow peas
• 2 cups packed torn spinach
• 2-1/2 cups sliced celery
• 7 ounces spiral pasta or elbow macaroni, cooked and drained
• 1 jar (6 ounces) marinated artichoke hearts, drained and quartered
• 1/2 large cucumber, sliced
• 3 green onions with tops, sliced
• DRESSING:
• 1/2 cup canola oil
• 1/4 cup sugar
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon dried minced onion
• 1 teaspoon lemon juice
• 2 tablespoons minced fresh parsley
• Optional: Large spinach leaves and orange slices

Ingredients

• 8 cups torn romaine
• 2 plum tomatoes, sliced
• 1 cup pitted ripe olives
• 1 cup Caesar salad croutons
• 1/2 medium red onion, cut into rings
• 1/2 cup shredded Parmesan cheese
• 1 small carrot, shredded
• 8 to 10 pepperoncini
• DRESSING:
• 2/3 cup olive oil
• 2 tablespoons water
• 3 tablespoons white vinegar
• 2 tablespoons mayonnaise
• 1 envelope zesty Italian salad dressing mix
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon cracked black pepper

Ingredients

• 4 salmon fillets (4 ounces each)
• 2 garlic cloves, minced
• 1/2 cup teriyaki sauce
• 1 package (10 ounces) hearts of romaine salad mix
• 1 medium cucumber, sliced
• 1 pint cherry or grape tomatoes, halved
• 1/2 medium red onion, thinly sliced
• Salad dressing of your choice
• Optional: Crumbled feta cheese, fresh dill and lemon slices

Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• SALAD:
• 6 large pink grapefruit
• 6 ripe avocados, peeled, sliced and cubed
• 3 cups peeled and deveined cooked small shrimp
• 12 lettuce leaves

Ingredients

• 3/4 cup canola oil
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 bunches (1 pound each) romaine, torn
• 2 cups chopped tomatoes
• 1/2 cup shredded Swiss cheese
• 2 cans (5 ounces each) Chicken of the Sea® chunk light tuna in water, drained
• 2/3 cup slivered toasted almonds, optional
• 1/2 cup grated Parmesan cheese
• Optional: Crumbled cooked bacon and Caesar salad croutons

Favorite Mediterranean Salad

This lively Greek-inspired salad is the perfect side for hearty dishes like this slow-cooked lemon chicken orzo or Mediterranean kofta meatballs. It makes 28 servings, so pull this recipe out when you’re having a big get-together, or cut the recipe down if it’s just for the family.

“Do you have a crowd coming over for a potluck? This big, crispy salad can accompany any main dish you have planned.” —Recipe contributor Pat Stevens, Granbury, Texas

Nutty Green Salad

This elegant simple salad of spring mix, carrot and crunchy pecans makes the perfect accompaniment to richer entrees, like cheesy homemade lasagna or any meat and potatoes dish. Elevate the salad even further by mixing in goat cheese crumbles and sliced pear.

“This is a deliciously different summer salad just for two. You’ll want to try the light curry-orange dressing!” —Recipe contributor Barbara Robbins, Chandler, Arizona

Simple Italian Salad

While these homemade croutons are made from cubed Italian bread, feel free to use any day-old bread you have on hand. For even more cheesy goodness, add creamy mozzarella pearls. And opt for the best olives you can buy.

“Homemade croutons star in this easy Italian salad recipe filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread.” —Recipe contributor Nancy Granaman, Burlington, Iowa

Greek Salad

This tangy Greek salad is the perfect side for vibrant Mediterranean dishes, and it makes a delicious crunchy base for grilled proteins like chicken and salmon. To make it a chopped salad, cut all of the vegetables into bite-sized pieces and serve over chopped romaine.

“The heart of a Greek salad is in the olives, feta and fresh veggies. Dress it with oil and vinegar, then add more olives and cheese.” —Recipe contributor Arge Salvatori, Little Ferry, New Jersey

Caesar Salad

Making Caesar salad from scratch takes a few extra minutes of effort but the flavor payoff is huge, thanks to fresh garlic, lemon and a touch of ground mustard. Unlike traditional Caesar, this version doesn’t contain anchovies. If you have anchovy paste to use up, make this Caesar salad dressing instead.

“This crunchy, refreshing Caesar salad has a zippy, zesty dressing that provides a burst of flavor with each bite. It’s a fantastic salad to perk up any spring or summer meal.” —Recipe contributor Schelby Thompson, Camden Wyoming, Delaware

Wilted Endive Salad

Bitter endive lettuce becomes slightly wilted (and more mild-tasting) when drizzled with a rich, warm bacon dressing in this sophisticated salad. If you don’t care for endive, swap in any leafy green, like arugula or kale.

“The blend of seasonings, greens and warm bacon dressing makes this salad a sure hit. My guess is that it’ll be a favorite at your next gathering.” —Recipe contributor Mildred Davis, Hagerstown, Maryland

Strawberry Arugula Salad

Delicate baby spinach is another great green to add to this sweet-and-savory side salad, which is dressed in an herbaceous vinaigrette. Top it with grilled chicken or baked salmon for a satisfying light lunch.

“The combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.” —Recipe contributor Carla Horne, Meridian, Mississippi

Lemon Artichoke Romaine Salad

Citrus lovers can’t go wrong with this simple romaine salad starring artichoke hearts and a zippy lemon dressing. A sprinkling of shredded Parmesan brings the whole dish together. (Crunchy homemade cheese crisps also make a fun add-on!)

“I created this dish when I was trying to duplicate a very lemony Caesar salad. This version is not only delicious but more healthful, too.” —Recipe contributor Kathy Armstrong, Post Falls, Idaho

Kiwi-Strawberry Spinach Salad

This fruit-filled spinach salad with fresh strawberries, kiwis and a raspberry vinaigrette is a gorgeous side salad to serve at dinner parties during summertime. A sprinkling of poppy seeds and sesame seeds add subtle nuttiness and crunch.

“This pretty salad is always a hit when I serve it! The recipe came from a cookbook, but I personalized it. Sometimes just a small change in ingredients can make a big difference.” —Recipe contributor Laura Pounds, Andover, Kansas

Four-Berry Spinach Salad

Combining red wine vinegar, balsamic vinegar and lemon juice in a rich vinaigrette helps make baby spinach and juicy berries really pop. The hint of warm cinnamon and allspice in the dressing will have guests wondering what the secret ingredients are.

“Enjoy some of nature’s candy in this berry-filled salad. Its slightly tart dressing contrasts deliciously with sweet in-season fruit.” —Recipe contributor Betty Lise Anderson, Gahanna, Ohio

Super Italian Chopped Salad

Upgrade your side salad game by loading it with briny olives, provolone cheese and pieces of your favorite cured meat, like hard salami. Find pickled pepperoncini peppers in the olive section of your grocery store, and add them on top for delightful tanginess.

“Antipasto ingredients are sliced and diced to make this substantial salad. I like to buy sliced meat from the deli and chop it all so we can get a bit of everything in each bite.” —Recipe contributor Kim Molina, Duarte, California

Bacon Caesar Salad

Salad skeptics will be completely won over by this bacon-topped Caesar, which features garlicky homemade croutons. Don’t be scared of the anchovy paste in the dressing; it adds the best subtle salty flavor.

“Family and friends always say my Caesar salad rivals any restaurant version. The addition of bacon is a little untraditional, but it lends a slightly smoky flavor and makes it unique.” —Recipe contributor Sharon Tipton, Winter Garden, Florida

Wilted Curly Endive

Serve this savory endive salad with main courses that have a bit of sweetness to contrast with the lettuce’s bitterness. Glazed salmon or barbecued chicken would be perfect. Another type of endive is long and narrow Belgian endive, which is perfect for hors d’oeuvres like this cranberry endive appetizer.

“This warm salad is a deliciously different way to serve lettuce. Unlike other wilted versions, this one is not sweet. Vinegar and bacon give it old-fashioned savory goodness.” —Recipe contributor Chere Bell, Colorado Springs, Colorado

Spinach and Beet Salad

Goat cheese is great in salads because it offers concentrated bursts of salty flavor. Paired with sweet roasted beets and toasted walnuts? You can’t go wrong.

“Here’s a super easy salad that looks and tastes festive for this wonderful Christmas season. Vinaigrette dressing coats the greens nicely.” —Recipe contributor Nancy Latulippe, Simcoe, Ontario

Fennel Salad with Orange-Balsamic Vinaigrette

Crunchy, sweet, tangy and savory, this elegant side dish has everything you want in a salad. Once you start cooking with fennel, you’ll never want to stop. Thinly sliced bulbs add a soft licorice taste and beautiful crunchiness to the top of any salad.

“A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I’m always eager to find a new use for them.” —Recipe contributor Susan Gauthier, Falmouth, Maine

Italian Fresh Vegetable Salad

Turn this zesty Italian salad into a well-rounded meal by mixing in chopped prosciutto or cubed leftover chicken. Work your way through more of our quick salads that come together in 30 minutes or less when you need your side salads in a hurry.

“Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving.” —Recipe contributor Jeanette Hildebrand, Stafford, Kansas

Chef Salad

Loaded with garden veggies, hard-boiled eggs, deli turkey and ham, chef salads have everything you want in a meal or a filling side. Creamy Thousand Island salad dressing is a great option for chef salads, but any homemade salad dressing will do the trick.

“For much of the year, I can use my garden’s produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling!” —Recipe contributor Evelyn Gubernath, Bucyrus, Ohio

Fattoush Salad

Crispy homemade pita chips soak up tasty lemon dressing in this classic fattoush salad that you can prepare with any type of lettuce. If you have leftover pita bread, try out some more tasty pita recipes.

“This type of bread salad is very popular in the Middle East. It uses sumac, which is a distinctive spice that adds an acidic flavor to dishes, as does lemon juice.” —Recipe contributor Stephanie Khio, Bloomingdale, Illinois

Peach Caprese Salad

With milky buffalo mozzarella, sweet peaches and juicy heirloom tomatoes, this makes for one of the most elegant summer salads. Luscious burrata is another creamy Italian cheese to use in Caprese.

“During summer, I like to use the fresh ingredients I receive weekly from my local food share, and that’s how this salad was created. I use large balls of mozzarella torn into pieces, but you could use smaller mozzarella pearls.” —Recipe contributor Mounir Echariti, Mendham, New Jersey

Kale Caesar Salad

Hearty kale is a match made in heaven for rich and creamy Caesar dressing, and this quick salad is one of the most delicious ways to get your greens in. Mix in crispy roasted chickpeas for even more fiber and crunch.

“I love Caesar salads, so I created this blend of kale and romaine lettuce with a creamy Caesar dressing. It is perfect paired with chicken or steak for a light weeknight meal.” —Recipe contributor Rashanda Cobbins, Milwaukee, Wisconsin

Prosciutto, Pear & Burrata Salad

This is a special occasion salad if we ever saw one. With silky prosciutto, peppery arugula, sweet pear and creamy dollops of burrata, the dish looks like a creation from your favorite Italian restaurant. Pair with a crisp white wine.

“The idea for this salad came when we ordered a restaurant appetizer that was prosciutto, burrata, a little arugula and olive oil. I was inspired to make it into a salad with just a few more ingredients. Instead of pears, try the salad with melon or peaches.” —Recipe contributor Emily Miles, Sherman Oaks, California

Peach Burrata Salad

Peach recipes are the best way to make the most of summer’s bounty, and this peachy salad is savory, rich and just the right amount of sweet. Mixing muddled fresh raspberries with a bit of champagne vinegar and olive oil makes a fantastic sweet-tart vinaigrette.

“The star of this salad is the creamy burrata cheese. It sits on a bed of arugula with grilled peaches, rustic croutons, pistachios, basil and homemade raspberry vinaigrette. Peaches have that perfect sweet-tart taste that cuts the richness of the cheese. No grill? Drizzle olive oil in a large skillet over medium-high heat and cook peaches three to four minutes per side until just golden.” —Recipe contributor Grace Vallo, Salem, New Hampshire

Cranberry Orzo Spinach Salad

Tiny orzo pasta mixes easily with baby spinach and feta to make this picnic-perfect pasta salad, which you can also make with rice. Serve with any simple protein like grilled salmon in foil or roast chicken.

“My daughter-in-law’s sister brought a salad to a family function, and I immediately fell in love with it. When I got home, I created my own version using my particular preferences and what I had in my pantry and fridge. With its citrusy vinaigrette, briny capers, salty feta and sweet-tart dried cranberries, it’s the perfect combination of flavors.” —Recipe contributor Jennifer Nystrom, Pooler, Georgia

Copycat Olive Garden Salad and Dressing

Serve this crunchy restaurant-worthy salad alongside any easy Italian dinner or comforting pasta dish. While you’re at it, whip up some fluffy homemade breadsticks and any of these other copycat Olive Garden recipes.

“Make your favorite Olive Garden salad at home in just 20 minutes with this fresh and creamy recipe. This copycat recipe is sweet, tangy and textured just like the original.” —Taste Recipes Test Kitchen

Side Salad FAQ

How do you arrange and present a side salad?

Serve your side salads from a large bowl that can be passed around the table, or toss the salad ahead of time and plate individually. Traditionally, side salad plates go on the left side of a table setting, and they’re usually around eight inches in diameter. Make sure all the ingredients are chopped uniformly so guests don’t have to do any work. That includes pitting the olives!

What’s an easy side salad for a crowd?

Plenty of our favorite easy salads are recipes with five ingredients or less. We love these simple make-ahead salads that you can prep, put in the fridge and forget abount until it’s time to serve them. In a pinch, top salad mix or baby spinach with your favorite dressing and any of these tasty salad toppings.

How do you store leftover salad?

Salad with delicate greens like lettuce, arugula and spinach are always best enjoyed fresh because they start wilting after they’re dressed. Try to store your salad ingredients in separate containers in the fridge, especially dressing, so nothing becomes too soggy. These are our favorite salad containers, and we highly recommend investing in a lettuce keeper so your greens stay as crisp as possible.

The post 24 Side Salad Recipes to Round Out Your Meal appeared first on Taste Recipes.

Ingredients

• 2 medium red onions, cut into 1/4-inch wedges
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/3 cups balsamic vinegar
• 6 tablespoons orange juice
• 4 heads Boston or Bibb lettuce, halved lengthwise
• 1/2 cup crumbled Gorgonzola cheese
• Toasted chopped walnuts, optional

Ingredients

• 6 ounces (about 9 cups) fresh baby spinach, coarsely chopped
• 1 bunch broccoli, cut into small florets
• 2 cups grape tomatoes, halved
• 1 package (2.52 ounces) ready-to-serve thick-cut fully cooked bacon, cut into 1-inch pieces
• 1 cup Miracle Whip
• 2 tablespoons white vinegar
• 2 tablespoons sugar

Ingredients

• 1 cup uncooked tricolor spiral pasta
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons prepared pesto
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• SALAD:
• 1 cup canned white kidney or cannellini beans, rinsed and drained
• 1 medium tomato, chopped
• 1/4 cup fresh corn
• 2 tablespoons sliced celery
• 2 tablespoons diced red onion
• 2 tablespoons diced carrot
• 2 tablespoons roasted sweet red peppers, diced
• 2 tablespoons minced fresh parsley
• 2 cups Italian-blend salad greens
• 8 peeled and deveined cooked large shrimp
• Grated Parmesan cheese, optional

Ingredients

• 2 whole pita breads
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 2 bunches romaine, chopped
• 2 medium tomatoes, chopped
• 2 medium cucumbers, halved and sliced
• 1 medium green pepper, cut into 1-inch pieces
• 5 radishes, sliced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• DRESSING:
• 1/4 cup extra virgin olive oil
• 1 medium lemon, juiced (2-3 tablespoons)
• 1/2 teaspoon salt
• 1/2 teaspoon ground sumac
• 1/4 teaspoon pepper

Ingredients

• 2 cups spring mix salad greens
• 1/2 cup fresh cilantro leaves
• 1 small napa cabbage, shredded
• 1 small cucumber, sliced
• 1 small red onion, julienned
• 2 small carrots, shredded
• 2 green onions, sliced
• PEANUT DRESSING:
• 1/4 cup creamy peanut butter
• 3 tablespoons hot water
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 small garlic clove, minced
• 1/4 cup dry roasted peanuts
• Jalapeno pepper slices, optional

Ingredients

• 1 package (16 ounces) extra-firm tofu, cut into 1-inch cubes
• 1/4 cup rice vinegar
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons Sriracha chili sauce or 2 teaspoons hot pepper sauce
• 2 tablespoons creamy peanut butter
• 1/4 teaspoon ground ginger
• 2 tablespoons canola oil
• 6 cups torn romaine
• 2 medium carrots, shredded
• 1 medium ripe avocado, peeled and sliced
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 2 tablespoons sesame seeds, toasted

Ingredients

• 1 cup mayonnaise
• 1/4 cup chili sauce
• 2 tablespoons finely chopped onion
• 2 tablespoons white vinegar
• 1 teaspoon sugar
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon salt
• Dash pepper

Ingredients

• 1-1/2 pounds boneless skinless chicken breast halves
• 3/4 cup Buffalo wing sauce
• 3 tablespoons butter
• 1 envelope ranch salad dressing mix
• 1 package (10 ounces) hearts of romaine salad mix
• 1 cup julienned carrot
• 1 medium ripe avocado, peeled and cubed
• 1/2 cup crumbled blue cheese
• 1/2 cup blue cheese salad dressing