Salads are no longer just diet food, composed of lettuce and dressing. Browse through our gallery of delicious concoctions, including light and fresh, hearty and savory -- these big, bold combinations of prime produce and flavor-packed add-ins make it easy to get your veggies on.
We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken.
Taco salad has a reputation for being high in fat and calories, but this rethink improves the score on both counts. Ground turkey takes the place of beef, while nonfat yogurt, lime juice, jalapeno, and cilantro make a creamy dressing. Toast your own corn tortilla wedges to use instead of oily chips.
Say good-bye to mayo-laden pasta salads and hello to a plateful of whole grains and veggies. This dish gets creaminess from a bit of creme fraiche and Mediterranean flavor from garlic, pine nuts, and Parmesan cheese.
When making this chicken salad, be sure to use organic grapes (especially when buying imported ones) -- the flavonoid-rich fruit ranks among the foods most contaminated with pesticides.
Cooling melon and cucumber contrast with the heat of sliced chile and smoky grilled pork in this easy Vietnamese- and Thai-inspired recipe.
Cumin and cayenne give this Southwestern-inspired grilled chicken cutlet dish heat, while pumpkin seeds and cabbage make it crunchy.
A chef's knife can be used to thinly slice the vegetables, but a Japanese-style mandoline, also called a Benriner slicer, makes the job easy and the cut perfect -- a great and relatively inexpensive tool for vegetable lovers. The recipe makes extra dressing; serve it on the side.
Create your own salad mix with a combination of three leafy-green varieties, each with its own unique color, texture, and flavor. In this salad, peppery, dark-green arugula contrasts with sweet, crisp red-leaf lettuce and light-green, lacy, bitter frisee. (A member of the chicory family, frisee is more delicate and has a less bitter flavor than chicory.) If you prefer a lighter dish, you can easily keep this salad lean and simple by omitting the walnuts and goat cheese.
Grains make a salad more substantial. They also continue to absorb moisture as they sit, so if you've made the salad in advance, you might need to add more dressing or lemon juice to perk it up when serving. For a change of pace, try substituting 3 1/2 cups of another cooked whole grain, such as brown rice or quinoa, for the barley.
This delicious salad is satisfying enough to be eaten as a meal.
To ease mealtime preparation, cook the corn and beans early in the day, toss them with olive oil and smashed garlic, and keep them in the refrigerator. To remove corn kernels from the cob, hold the ear upright on its flat end on a cutting board; with a sharp knife, cut along the length of the cob to remove the kernels, turning the cob as you go.
Flavor aside, kale holds its own among fellow members of the Brassica family, including broccoli, brussels sprouts, and kohlrabi. The low-calorie green provides an excellent source of both vitamins A (as beta-carotene) and C, along with a decent amount of fiber. Kale also delivers vitamin B6, which helps maintain healthy nervous and immune systems, as well as iron and calcium.
Small and mighty, these baby cabbages cleanse the body and may help prevent cancer. And pecans contain more antioxidants than any other common nut.
A spinach, orange, and jicama salad gets an additional antioxidant boost from a citrus vinaigrette spiked with cumin seeds. Oranges are an excellent source of vitamin C. For maximum health benefits, cut or juice them just before serving. Vitamins A and C and iron are also provided by baby spinach.
Chopped coarsely and dressed in a vinaigrette full of chives snipped from the herb garden, the most common vegetables (Boston lettuce, celery, and cucumber) make a delicious starter. Choose whatever greens look the freshest; the point is to combine greens with different textures and flavors.
This recipe uses 8 to 10 cups of greens. Experiment with different varieties of chicory, such as endive, radicchio, and escarole.
Earthy textures make this salad as interesting to look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off by the gnarled appearance of celery root. Once caramelized, the vegetable's citrusy, licoricelike flavor shines.
This easy, year-round salad has tart apple, salty celery, and earthy sunchokes. Walnuts provide nuttiness and healthy fat.