Salad. Rita E. / Pixabay.com / 2016 / CC0 1.0
Salads come in many forms — composed, bound or simply tossed — and can be refreshing on a hot summer’s day, or warming in the dead of winter.
While many salads are now improvised by opening a bag of salad greens and removing the top from a bottle of salad dressing, there are set recipes for many classic salads. We have included some of them here.
See also: Salads (main entry)
Salad Recipes
This is a robust salad dressing with sharp, strong, savoury tastes. It’s particularly good with salads made out of milder-tasting items such as pasta, potatoes, beans, etc.
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This asparagus salad is easy to make, but very sophisticated. It looks fantastic on the table or on a buffet table, particularly around Christmas time, too, as it resembles a wreath.
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This avocado & shrimp salad is a fabulous rich-tasting salad, but lighter in calories than you would imagine. Serve with something off the grill, and perhaps another plainer, leafy salad.
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This is a composed salad; arrange it on a platter and supply spoons for people to use in serving themselves. Nice served with a good crusty bread.
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This salad looks dramatic, tastes amazing, and is an ideal make-ahead recipe. The combination of the beans and corn also provides a complete protein.
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Tastes great, with little work.
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This version of Caesar Salad Dressing, which hails from the 1940s, is considered one of the more acceptable close-to-authentic versions. It’s easy to make — just assemble it all in a blender, and whiz. Make up to a day ahead and store in fridge.
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Caesar Salad is usually incredibly fattening, sadly. This incredibly delicious version is very close in taste and composition to the 1940s classic versions, while lightening the salad up a fair bit.
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This a sophisticated bean salad with the warm Mediterranean flavours of lemon, olive oil, rosemary, balsamic vinegar and delicate Parmesan cheese shavings. It may cause even the most curmudgeonly bean-salad haters to change their minds on bean salads.
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This is an easy, tasty salad with great colours, and it’s hearty enough that people won’t call it rabbit food.
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This is a perfect summer salad: very colourful, refreshing, and easy to throw together. It’s great as a side to barbequed meats, a cheese and bread dinner, etc.
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This is a tangy, savoury, thick dressing. It is oil and sodium free, so you can enjoy your salads guilt-free.
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This is a classic salad from the days of potluck picnics with a tableful of summer salads to choose from. This salad is a man-pleaser, with its combination of beans, pickle, egg and cheese.
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This recipe has all the classic sweet and tangy taste that you expect from a coleslaw dressing, with a fraction of the calories. With this dressing, you can turn your slaws back into a food that truly is healthy.
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This cauliflower salad is a great make-ahead addition to any summer salad selection or a great snack or meal add-on to have to hand in the fridge week-long.
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Serve this noodle salad chilled or at room temperature as a side salad, or in more generous portions as a main noodle dish, with a slice or two of avocado and a few shrimp perhaps on the side for a meal.
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You always have a dressing on hand within minutes if you have these simple ingredients.
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This bean salad has a refreshing tangy bite to it for appetites wilting in the summer heat. It’s easy to make ahead, and great to keep in the fridge to reach for as a quick side salad to complete a meal.
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This is a typical salad made to accompany barbeque in the eastern Carolinas area of America. More than that, it’s a good old-fashioned, sweet and sour creamy coleslaw that will have you smacking your lips in satisfaction.
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If you’re jaded and think you are bored of fresh salads, try this. It’s got every flavour and texture happening.
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This salad looks as fantastic as it tastes; just looking at it, with the grilled veg, hummous, pine nuts, olive oil — makes you think of the Eastern Mediterranean.
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Thin strips of eggplant brush with olive oil, grilled till crisp, then garnished with grated parmesan cheese. Many people say they hate eggplant, but that this is the only eggplant dish they will eat.
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Halloumi is that miracle cheese that doesn’t melt when you heat it. This salad takes thick slices of that cheese, fries them up till golden brown, and serves them with a warmed tomato, lemon and olive sauce on top of spinach leaves.
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This healthy pickled vegetable salad is more like an antipasto. It’s traditional in Italy on Christmas Eve, but it’s also made throughout the year and it makes a great summer salad.
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This is coleslaw as made in the Piedmont area of North Carolina for barbeques, where it is referred to variously as BBQ slaw, Red Slaw, Red Coleslaw, Barbecued Coleslaw, etc. The ketchup gives the salad a dusty pink hue.
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Because this dressing omits vinegar, you’ll find that salad greens with it on last far longer.
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This is a creamy dressing with a very light lemony taste and texture — very refreshing in the summer. And it’s also incredibly light on your waist line, coming in at just 26 calories per tablespoon.
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This is a great winter or fall salad because the mushrooms and blue cheese are hearty flavours, and the salad is served with a warm topping on it.
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Your mouth won’t believe this isn’t a good old-fashioned, classic North American eggy potato salad, with a ray of country summer sunshine in every bite. And you can have lots of bites — at just 2 Weight Watchers PointsPlus® per each 1 cup (175 g) serving,
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This can be served warm or cold. It’s great to have in the fridge as a quick side to reach for to liven up dinner plates during the week.
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This beet salad is nice to have in the fridge as a mid-week side addition to a summer salad plate, and as an addition to relish trays. It only takes seconds to knock it together.
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A great ranch dressing recipe.
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This recipe provides a fat-free, sugar-free and sodium-free base for salad dressings that you use to replace oil in salad dressing recipes. It’s reminiscent of pre World War Two salad dressings, before the heavy marketing of oils for salad dressings began.
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A very simple potato salad to make, but the pieces of crispy bacon and crispy bread that garnish it give it wow factor. A bowl of this will disappear in no time flat.
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A gusty dressing that can hold its own.
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This is an easy and interesting salad (or relish) for the side of a plate. With a combination of sweet, sour and salty tastes, it’s very much along the lines of Medieval or Roman food.
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This green bean salad has a great blend of flavours and textures; it’s a great side salad or addition to any salad assortment. Lasts for a week in the refrigerator.
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A fantastic, refreshing salad that you can treat as a relish on the side of the plate; it really livens up a meal with its bright flavours. The mint gives a nice balance to the taste.
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The tastes in this salad are amazing, It does not taste heavy like a bean salad at all; it tastes light and refreshing. Easily doubled, tripled for a crowd.
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This pasta salad is a real crowd pleaser, and one of the best summer salads going. People will hoover up plates of it.
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Despite the fancy, curly pasta, this is a good, old-fashioned tuna macaroni salad, right down to the pickle snuck in at the end to hit the flavour out of the park. It’s very low fat, so you enjoy it as part of a weight-management scheme.
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This is a tuna pasta salad that uses a jar of pesto as the dressing: it looks and tastes sophisticated, yet is dead easy to toss together, and very, very good.
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A gorgeous looking and gorgeous tasting salad. Allow your guests to dress it themselves with the salad dressing served separately.
