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Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
If you’re in the mood for a healthy and interesting salad, you’ve come to the right place. From tuna salad sandwiches that make the perfect lunch to dressed veggie bowls you can eat as a side with dinner, our newest salads are nutritious and so delicious. Recipes like our Creamy Roasted Potato Salad and Chicken & Spinach Salad with Creamy Feta Dressing are bright and refreshing dishes we’re sure you’ll enjoy.
01of 11Chicken Caesar SaladPhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleThis timeless chicken Caesar salad features a zesty dressing made with Greek-style yogurt. Our dressing calls for anchovy paste, which adds that signature savory flavor Caesar salad is known for. Any leftover anchovy paste can be used to enhance vinaigrettes, dips or sauces. You can use whole anchovies, if you prefer, but you’ll need to blend them or mash them with the flat side of a large chef’s knife before adding them to the dressing.View Recipe
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Chicken Caesar Salad
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This timeless chicken Caesar salad features a zesty dressing made with Greek-style yogurt. Our dressing calls for anchovy paste, which adds that signature savory flavor Caesar salad is known for. Any leftover anchovy paste can be used to enhance vinaigrettes, dips or sauces. You can use whole anchovies, if you prefer, but you’ll need to blend them or mash them with the flat side of a large chef’s knife before adding them to the dressing.
View Recipe
02of 11Creamy Roasted Potato SaladPhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia BaylessRoasting potatoes is the ultimate way to avoid watery, mushy or bland potato salad. Boiled potatoes can hold on to moisture (even if they seem dry!), which can affect the texture of the final dish. Roasted potatoes hold their shape without the risk of them falling apart, and the roasting process concentrates the flavor of the potatoes so your potato salad will be extra savory. We love the anise flavor of tarragon in the dressing but feel free to use a mix of fresh herbs to make this easy side dish your own.View Recipe
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Creamy Roasted Potato Salad
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Roasting potatoes is the ultimate way to avoid watery, mushy or bland potato salad. Boiled potatoes can hold on to moisture (even if they seem dry!), which can affect the texture of the final dish. Roasted potatoes hold their shape without the risk of them falling apart, and the roasting process concentrates the flavor of the potatoes so your potato salad will be extra savory. We love the anise flavor of tarragon in the dressing but feel free to use a mix of fresh herbs to make this easy side dish your own.
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Curried Cauliflower Salad Sandwiches
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
04of 11Chicken & Spinach Salad with Creamy Feta DressingPhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyThe creamy feta dressing steals the show in this protein-rich salad that makes a perfect lunch or quick and easy dinner. While you can buy feta cheese already crumbled, we like crumbling our own fresh from the block for this salad. While we prefer the slightly sharper flavor of sheep’s-milk feta, cow’s-milk feta works just as well.View Recipe
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Chicken & Spinach Salad with Creamy Feta Dressing
The creamy feta dressing steals the show in this protein-rich salad that makes a perfect lunch or quick and easy dinner. While you can buy feta cheese already crumbled, we like crumbling our own fresh from the block for this salad. While we prefer the slightly sharper flavor of sheep’s-milk feta, cow’s-milk feta works just as well.
05of 11Green Goddess Tuna SaladJessica Ball, M.S., RDCanned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work just as well in this quick recipe. Use the remaining herb sauce as a dressing for salads or grain bowls, as a spread on sandwiches or as a dip for vegetables. This recipe is easily doubled to make a big batch to meal-prep for the week. Serve on bread or in a wrap, over a bed of greens or scooped up with your favorite chips, crackers or cucumber slices.View Recipe
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Green Goddess Tuna Salad
Jessica Ball, M.S., RD
Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work just as well in this quick recipe. Use the remaining herb sauce as a dressing for salads or grain bowls, as a spread on sandwiches or as a dip for vegetables. This recipe is easily doubled to make a big batch to meal-prep for the week. Serve on bread or in a wrap, over a bed of greens or scooped up with your favorite chips, crackers or cucumber slices.
06of 11Massaged Kale Salad with Roasted Squash & ChickpeasPhotography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel GrecoThis kale salad is piled high with roasted butternut squash, red onion and toasty chickpeas. The kale starts to break down as you “massage” it, soaking up the lemony dressing. Za’atar, a Middle Eastern seasoning with dried herbs, sesame seeds and sumac, adds a bright, earthy taste. You can swap it out for chili powder for a slightly different flavor profile.View Recipe
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Massaged Kale Salad with Roasted Squash & Chickpeas
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
This kale salad is piled high with roasted butternut squash, red onion and toasty chickpeas. The kale starts to break down as you “massage” it, soaking up the lemony dressing. Za’atar, a Middle Eastern seasoning with dried herbs, sesame seeds and sumac, adds a bright, earthy taste. You can swap it out for chili powder for a slightly different flavor profile.
07of 11High-Protein Tuna & Chickpea Salad SandwichPhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleThis zesty tuna sandwich gets an extra boost of protein from chickpeas. Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together. The combo of garlic and Sriracha adds a delightful kick, but feel free to opt for an alternative hot sauce of your preference or skip it altogether for a milder flavor.View Recipe
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High-Protein Tuna & Chickpea Salad Sandwich
This zesty tuna sandwich gets an extra boost of protein from chickpeas. Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together. The combo of garlic and Sriracha adds a delightful kick, but feel free to opt for an alternative hot sauce of your preference or skip it altogether for a milder flavor.
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Cabbage Caesar Salad
09of 11Cucumber–Tuna Salad SandwichPhotographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco,Cucumber adds a refreshing crunch to the creamy tuna salad in this easy sandwich. We opted for Greek-style yogurt to reduce fat and calories and add some tanginess to the dressing. Add some relish, chopped celery or pickled peppers to the tuna mixture to boost the flavor even more. Serve with potato chips, chopped fresh veggies or with bagel chips on the side.View Recipe
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Cucumber–Tuna Salad Sandwich
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco,
Cucumber adds a refreshing crunch to the creamy tuna salad in this easy sandwich. We opted for Greek-style yogurt to reduce fat and calories and add some tanginess to the dressing. Add some relish, chopped celery or pickled peppers to the tuna mixture to boost the flavor even more. Serve with potato chips, chopped fresh veggies or with bagel chips on the side.
10of 11Roasted Cabbage Salad with Lemon-Garlic VinaigretteAli RedmondThis roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor. You can use red or green cabbage—even Savoy or napa works!View Recipe
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Roasted Cabbage Salad with Lemon-Garlic Vinaigrette
Ali Redmond
This roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor. You can use red or green cabbage—even Savoy or napa works!
11of 11Brussels Sprouts Caesar SaladJake SternquistCooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out. The roasted flavor of the Brussels sprouts combines with the Worcestershire sauce and Parmesan cheese in the dressing to build the savory profile that Caesar salad is known for.View Recipe
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Brussels Sprouts Caesar Salad
Jake Sternquist
Cooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out. The roasted flavor of the Brussels sprouts combines with the Worcestershire sauce and Parmesan cheese in the dressing to build the savory profile that Caesar salad is known for.
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