Salad

If you can keep a secret, no one will guess that this delectable salad uses leftovers from Apricot-Barbecue Chicken Chunks (page 141) as a key ingredient.

Here’s a new twist on chicken salad. Serve this one with baked tortilla chips on lettuce-lined plates, garnished with jalapeño rings.

A mildly spicy vinaigrette tops mixed salad greens, soy-brushed chicken, and tangy grapefruit.

Island breezes are sure to stir, even in winter, when you serve this salad.

You won’t want to go back to traditional mayonnaise-based tuna salad after experiencing the fresh crispness of this citrusy version.

Flavors of the Mediterranean are blended in this simple, easy-to-love salad. Serve it as is or on lettuce.

Make this creamy potato salad wild or mild, depending on your family’s preference. Starting with already-cooked Roasted Red and White Potatoes (page 278) cuts your time in the kitchen to almost nothing!

Making potato salad is a great way to use leftover Roasted Red and White Potatoes (page 278). This version uses caraway seeds and hot mustard for a German slant.

For a nice change from the typical pasta or potato salad—and a different way to enjoy brown rice—try this Mediterranean side salad with a bit of Mexican heat.

Cooking bulgur with turmeric turns it a bright yellow that contrasts nicely with the red and green of this zesty salad.

Brimming with color and texture, this substantial side salad will keep for up to four days in the refrigerator.

Buttermilk heightens the flavors of the fruit in this kid- and adult-pleasing salad or dessert.

Experiment with different varieties of apple and with seasonal fruit when you make this refreshing salad.

Crunchy pecans and a mildly tart dressing enhance juicy, sweet pears topped with tangy goat cheese.

Zesty, tangy, and naturally sweet—this salad is all those rolled into one.

Unlike many other poppy seed dressings, the one used in this fresh vegetable salad is sweet and sour.

This colorful and crisp medley of fresh vegetables is easy enough to prepare for everyday meals, yet elegant enough for guests.

This versatile Asian-flavored slaw can be as mild or as spicy as you like. Use it as a salad, or add chicken and serve over rice for a main dish (recipe on page 65).

This sweet-hot slaw gets its “attitude” from a combination of several highly flavored ingredients.

With its sweet and sour crunch, this salad is sure to be a winner at your table.