Salads

A nice, bright change for a winter lunch, coconut-infused millet tossed with raisins and peanuts makes a great salad to serve with chicken satay, Asian turkey burgers or stir-fried tofu. You can also spoon it into Boston or Bibb lettuce leaves to make a wrap.

Apples and braised cabbage is the classic flavor pairing that inspired this salad. Traditional mayonnaise is replaced with poppy seed vinaigrette, which adds a great contrast of color and flavor. Full-fat yogurt is also a great substitute for mayo-based coleslaws.

Incredibly versatile, kale varieties can be used interchangeably in most recipes, including these classic, easy preparations from Chef Cary Neff.

Some sample recipes from Heidi Wachter’s continued foray into cooking for non-cooks.

This recipe is terrific with a variety of other dressings, including raspberry vinaigrette. To save on preparation time, you can thinly slice or shred the sprouts in a food processor instead of pulling apart individual leaves.

A classic, protein-rich French salad. Top with chopped, toasted nuts for added crunch.

Hearty salads made with grains and beans are a great way to use your pantry. Get creative, and let your palate be your guide. Try experimenting with other grains, such as quinoa or brown rice, and a variety of veggies.

These fish cakes are traditionally made with raw fish that has been ground up, flavored with spices and fried. This recipe calls for canned salmon, but sardines, mackerel or kippers are perfectly tasty substitutions.

This fresh, Mediterranean-inspired salad is endlessly adaptable. Try adding canned artichoke hearts, olives, capers, feta cheese or cucumbers.

To turn this hearty main dish into a side dish, cut out the sausage completely or include only half the amount.

Our favorite former roller girl shares one of her favorite salad recipes.

This salad subs cabbage for Romaine, creating a nice twist on the classic Caesar. Any variety of kale would also work well. For a heartier salad, try adding cannellini beans or chickpeas.

As soon as sugar snaps show up at the farmers’ market, I’m instantly happy. Sweet and crisp, this salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous and is oh-so-easy to love. – Celebrity Chef, Seamus Mullen

This fresh summer salad can be prepped the day before, but toss the salad ingredients with the dressing right before serving for the freshest taste. Try adding 1/2 cup chopped red bell pepper for more color. If you can’t find Thai basil, use regular basil. If you don’t care for fish sauce, substitute tamari or soy sauce.

Try this classic vinaigrette recipe, along with some variations!