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Use low-fat mayonnaise and ditch some of the yolks to cut the calories in this egg salad recipe.
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This fast and fresh spring or summer salad brings together a wonderful variety of textures and flavors. This is a refreshing recipe for a hot day!
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This Israeli salad, made by tossing cucumbers, bell peppers, and radishes in olive oil, sumac, and lemon juice is a fresh way to enjoy lunch.
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Rice wine vinegar, honey, wasabi paste, and fresh lime juice are the key elements of this spunky dressing you can serve over a salmon salad.
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A pretzel crust topped with sweetened cream cheese, pineapple, pudding and whipped topping.
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This refreshing green salad with mandarin oranges, gorgonzola cheese, and toasted almonds is tossed with a sweet poppy seed dressing.
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Beans, corn, scallions, bell peppers and onions are mixed together and napped with a vinaigrette dressing that has had a few niceties added: cilantro, pepper, cayenne and cumin. Toss and let sit overnight. Wonderful!
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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
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This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.
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Get Jicama and Watermelon Salad Recipe from Food Network
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Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
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An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!