Salads

A dressing that should be in every confident cook’s arsenal. Pair any high-quality oil with an acid (such as vinegar or freshly squeezed lemon juice), season, and you’ve got a simple and endlessly versatile vinaigrette that goes with just about any salad.

Free from industrial vegetable oils, sugar, and chemical additives and preservatives, this homemade dressing pairs perfectly with crisp, sturdy greens, or can be used as a dip for grilled vegetables or vegetable crudité.

Luscious and satisfying, this creamy dressing is a perennial favorite.

Pair this homemade salad dressing with dark leafy salad greens, such as arugula or spinach, or on any salad topped with toasted nuts and chèvre.

Fresh puréed strawberries offer a creative way to jazz up any salad.

Dressed with a tarragon vinaigrette, this makes a wonderfully refreshing light lunch or first course.

The Middle Eastern–inspired flavors of orange flower water and cinnamon pair well with raw carrots in this quick-and-easy salad.

This healthier version of the classic Waldorf salad has plenty of fresh parsley and a crisp, clean flavor.

A Middle Eastern classic, these little patties are made with garbanzo beans and fresh parsley. Serve with Lemon-Tahini Sauce (recipe below), chopped lettuce, tomatoes, feta cheese and whole-grain pita bread. Terrific for lunch.

This comforting dish combines the tangy, earthy tastes of pineapple juice, tamari, fresh gingerroot and sesame oil.

When portobello mushrooms are grilled, they develop a meaty flavor. In this vegetarian version of a steak salad, the heat of the grilled mushrooms slightly wilts the spinach. If you would rather use another salad green, cool the grilled mushroom slices to room temperature before tossing together.

This lemony, Greek-inspired salad can be enjoyed on its own or can be tossed with a cup of cooked barley, quinoa or brown rice to make a more substantial dish. It also makes a great sandwich filling for pita bread.

This colorful salad bursts with flavor, thanks to nutty toasted coconut and a tangy lime vinaigrette. The spicy coconut cashews can be sprinkled on top of the salad or served on their own as a quick appetizer.

Combined with a light lime vinaigrette, the vegetables in this slaw stay crisp. The jalapeño will mellow out as the salad marinates.

This light, energizing salad — infused with the fresh flavors of celery, tart apples and toasted pecans — makes a great snack or side. For more substance, add a shaving of Asiago or Manchego cheese.

Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.

This slaw can be made even more colorful by using purple or green cauliflower, and by substituting red apples for the green, or adding red cabbage into the mix. Sprinkle in some currants for more texture and flavor. Although a food processor with a grater attachment is helpful for preparing vegetables for this salad, you can use a hand grater or finely chop the vegetables by hand.

A vibrant and easy spring mix salad with blueberries, goat cheese, walnuts, and balsamic dressing.