Pineapple & Stone Fruit Salad by redkathy

Similar to an Ambrosia salad, this simple summer salad is made with a variety of stone fruits and pineapple. The addition of coconut oil and sunflower seeds adds texture and a nutty tropical flavor.

Carrot Peanut Salad or Lettuce Wrap by Salad Foodie

Reminiscing with family recently the conversation turned to memories of mom’s cooking, and one recipe we loved as children: Carrot Peanut Salad. Four simple ingredients make for a crunchy and healthy salad. I gave it a try inspired by my taste bud memories of long ago and came up with a close rendition. While dishing it up the…

Hearty and Skinny Antipasto Main Course Salad by Skinny Kitchen with Nancy Fox

Salad meets antipasto in this colorful, bursting with flavor, main course salad. You’ll love all the different textures and taste sensations. This also works great as a side salad for a large gathering. I’ve made it much skinnier by substituting with reduced-fat salami instead of regular and using artichoke hearts packed in water,…

Festive Broccoli Salad for a Large Group by myra byanka

I prepare this during the holidays, but it's also a great potluck salad. From "Southern Living" magazine, with modifications.

Chicken Waldorf Salad by Salad Foodie

A great way to use up rotisserie chicken! Makes a nice main dish luncheon salad, or a no-cook salad for dinner in summer.

Basil Tomato Mozzarella Salad by Beth Roan

I'm always trying to find new ways to work vegetables into our menu. I've never really been a tomato fan, until now...

Fiesta Taco Salad by Beth Roan

Five Star Coleslaw by Chef Doug

Call me unrefined, but to my mind, no coleslaw has ever beaten KFC's coleslaw. I've done much searching and experimenting, and some time ago, I finally zeroed in on this combination of ingredients. If it isn't exactly like KFC, you won't get any closer. Simple and delicious.

Chicken and Spring Mix Salad with Spicy Pineapple Dressing by jason kim

We have been meaning to do something light and healthy for a while now after our consecutive (more like week long) meat-eating spree, so we wanted to do some sort of salad that could be filling as well as healthy for you. Lucky for us, we found a great recipe in this month's issue of Cooking Light that not only provided something…

Fiesta Chopped Salad by Salad Foodie

I’m on a mission to find great new (to me) recipes using zucchini, and this perky salad was the first to be tried. A healthy colorful side salad, full of summer garden veggies with a refreshing light dressing. It meets my criteria for a “Keeper.” Score One!

Zucchini, Yellow Squash & Radish Salad by Salad Foodie

So colorful, light and refreshing, this goes over well at summer feeds, and helps use up your garden harvest. Make this in advance to allow a thorough chilling, about 2 hours. It's best served the day made. Sub any veggies you want for variations, or change to a main dish salad over pasta. Leftovers can top salad greens for yet…

Ground Turkey Taco Salad by Ally Hornseth

Grandma W's Cooked Coleslaw Dressing by Renee Bryant

A tangy sweet dressing. One recipe will make two batches using 16 oz. pre-shredded bags of cabbage. Toss your preferred dressing amount with cabbage just prior to eating.

Mexican Salad by Renee Bryant

This is a refreshing traditional Mexican salad with a dressing of olive oil, lime juice and honey. The nice bite can be toned down to taste by using less jalapeno pepper. My personal preference is to substitute grape tomatoes for the plum tomatoes.

Warm Sautéed Lettuce Salad by Catherine Pappas

This serves as a nice side vegetable dish.