If you're looking for a simple, green salad to pair with your entrée, then these low calorie salad recipes are the perfect mate. Savor seriously tasty salads with all the flavors you love and the convenience you need.
Photo: Jennifer Causey; Styling: Claire Spollen
Cilantro-Kale Salad with Buttermilk Dressing
Drizzle cilantro and kale with a homemade buttermilk dressing for a fresh-tasting salad.
Photo: Jennifer Causey; Styling: Claire Spollen
Spinach and Radicchio Salad with Lemon Vinaigrette
We love the pop of color from thinly sliced radicchio, but you can leave it out if you like.
Photo: Jennifer Causey; Styling: Lindsey Lower
Spinach, Palm, and Pine Nut Salad
Hearts of palm have a semi-firm texture and a nutty flavor. Find them with the canned vegetables.
Photo: Nina Choi; Styling: Lisa LeeBeets with Walnuts, Goat Cheese, and Baby Greens
Pair roasted beets and goat cheese with crisp baby greens and crunchy walnuts for a salad that almost explodes with flavor and color. You can prepare the beets up to two days in advance.
Photo: Jen Causey; Styling: Rachael Burrow
Herb Salad with Sherry Vinaigrette
Sherry vinegar, dijon mustard and extra virgin olive oil make a low-cal dressing to toss into this light herb salad.
Photo: Thomas J. Story
Little Gem Lettuces with Preserved Lemon Dressing
This salad works with any grilled meat or fish, and you can use any crisp lettuce you wish
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann RossSpinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette
Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable. You can prepare the vinaigrette earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach.
Photo: Ellen Silverman; Styling: Toni BroganCandied Walnut, Pear, and Leafy Green Salad
The sweet, crunchy nuts sprinkled on this salad give it top-notch taste. The nuts are great on their own--make a double batch, and give some as a gift.
Photo: John Autry: Styling: Leigh Ann RossRomaine Salad with Balsamic Vinaigrette
Customize this basic salad by using other fruit, such as dried cranberries, apricots, or raisins, or different cheeses, like blue or goat.
Photo: Anna Williams; Styling: Pam MorrisSpinach, Endive, and Tangelo Salad
This salad hits a lot of flavorful notes; sweet fruit, earthy nuts, refreshing mint, and slight bitterness from Belgian endive. Though you can buy Belgian endive year-round, it peaks between November and April.
Photo: Randy Mayor; Styling: Leigh Ann RossRadicchio, Haricots Verts, and Sweet Lettuce Salad
Bitter radicchio, balanced by salt, prosciutto, and walnut oil, finds a place in this well-rounded salad that features all five major tastes. Substitute extra-virgin olive oil for walnut oil, if you prefer.
Photo: Sang An; Styling: Pam MorrisAsparagus and Spring Greens Salad with Gorgonzola Vinaigrette
Serve this savory salad alongside a nice steak or a piece of flavorful fish, such as tuna or salmon.
Photo: John Autry; Styling: Cindy BarrPea Shoot Salad with Radishes and Pickled Onion
With a faint pea flavor, pea shoots are lovely in salads, stir-fries, pizzas, and soups. Look for them at farm stands or Asian markets in spring, and get them while you can–their flavor turns bitter at the end of the growing season.
Photo: Becky Luigart-Stayner; Styling: Leigh Ann RossBeet and Arugula Salad with Kefalotyri
With just 50 calories, this healthy salad is a must-have at your dinner table. Kefalotyri is a hard, salty Greek cheese that adds the perfect zest of flavor (Parmigiano-Reggiano can sub in a pinch).
Photo: Randy Mayor; Styling: Cindy BarrArugula and Pear Salad with Toasted Walnuts
This salad combines the peppery bite of arugula with the sweetness of juicy pears and the earthy crunch of walnuts. If you can't find Bosc pears, Anjou or Starkrimson are also good choices for salads.
Photo: Randy Mayor; Styling: Lindsey Lower
Kale and Beet Salad with Blue Cheese and Walnuts
This salad, full of hearty veggies and earthy flavors, is delicious as both a healthy lunch option and a light dinner entree.
Photo: Jonny Valiant; Styling: Deborah WilliamsCelery and Parsley Salad with Golden Raisins
A perfect complement to a heavy entrée, consider putting this salad on the table with a holiday meal.
Photo: Randy Mayor; Styling: Cindy BarrFrisée Salad with Persimmons, Dates, and Almonds
This unique and flavorful salad blends well with chicken or pasta. Choose squat, round Fuyu persimmons for salads; they are crisp when ripe and hold up well for slicing.
Photo: Anna Williams; Styling: Pam MorrisFig, Tomato, and Sweet Onion Salad
Figs have a short season from June to October so get them fresh while you can! For this recipe, use any fig variety you like or a combination of varieties.
Photo: Randy Mayor; Stylist: Jan GautroAsian Snap Pea Salad with Sesame-Orange Dressing
Vitamin C from the orange juice, bell pepper, and peas helps your body absorb iron in this asian snap pea salad. And with only 89 calories, who could resist? Serve with stir-fried chicken breast and brown rice or buckwheat noodles to complement the nutrient-rich package.
Oxmoor HouseGrilled Romaine with Creamy Herb Dressing
A brief turn over hot coals wilts hearty romaine lettuce ever so slightly and infuses it with a delicious smoky flavor, yielding a special salad that's simple to prepare. Serve with any type of grilled meat, fish, or burgers.
Photo: Jason Varney; Styling: Claire Spollen
Lettuce Wedge and Potato Salad
The smoky bacon-mustard dressing that coats this salad is a play on Hot German Potato Salad, a summertime favorite and a classic Pennsylvania Dutch dish.
Photo: Jennifer Causey; Styling: Lindsey Lower
Peaches and Green Salad
Fresh herbs like basil, tarragon, thyme, parsley, and dill are nearly calorie-free and add a whole new layer of flavor to your greens. Top tossed salad with a few handfuls.
Photo: Randy Dausch; Styling: Lindsey Lower
Broccoli, Beet, and Pickled Onion Salad
This colorful salad is rich in nutrients, packed with texture, and incredibly pretty on the plate.
Photo: Alison Miksch; Styling: Heather Chadduck Hillegas
Mustard Greens with Yogurt-Parmesan Dressing and Bacon Croutons
To tenderize mustard greens and mellow their fiery flavor, dress the raw greens about 15 minutes before serving. If you prefer them spicy, drizzle the dressing at the table, as we suggest in the recipe.
Oxmoor HouseOrange Salad with Arugula and Oil-Cured Olives
This minty salad makes a refreshing first course for a holiday feast. Every component of the salad can be prepared and ready to serve well in advance. Make the dressing several hours or even a day ahead; just bring to room temperature before tossing with arugula.
Photo: Romulo Yanes; Styling: Claire Spollen
Arugula and Blueberry Salad
Heating the pistachios in olive oil maximizes their aroma and rich, buttery texture, but you can skip this step if you like.
Photo: Ngoc Minh Ngo; Styling: Kelly All
Lettuce Snap Pea Salad with Meyer Lemon Cream
In winter, when most of the country hunkers down under gray skies, Suzanne Goin serves sunny Meyer lemon salads like this one at Lucques in West Hollywood. To enjoy the whole lemon slices, cut them very thinly; if your knife skills aren't restaurant-ready, use a handheld slicer.
Photo: Jennifer Causey; Styling: Missie Neville Crawford
Parsley-Fennel Salad with Mustard Vinaigrette
This quick and easy salad combines the fresh flavors of parsley and fennel with a great tasting mustard vinaigrette.
Photo: John Autry; Styling: Leigh Ann RossFrisée and Arugula Salad
Get your fix of Italian flare with this pleasantly pungent and peppery green salad. If you want a more mild radish flavor, look to make this in the spring when the radishes are at their peak.
Photo: Randy Mayor; Styling: Cindy BarrWinter Salad with Roasted Beets and Citrus Reduction Dressing
Using fresh orange juice, multicolored beets, and some creamy, tangy goat cheese, this starter salad celebrates the produce of the season and makes a knockout-gorgeous addition to the table.
Photo: Jennifer Causey; Styling: Lindsey Lower
Balsamic, Beet, and Berry Salad
Fresh herbs like basil, tarragon, thyme, parsley, and dill are nearly calorie-free and add a whole new layer of flavor to your greens. Top tossed salad with a few handfuls.
Photo: Romulo Yanes; Styling: Claire Spollen
Butter Lettuce and Beet Salad
The beets give this salad a more "down to Earth" flavor to compliment various dishes of meats and fish.
Photo: Romulo Yanes; Styling: Claire Spollen
Fennel and Parsley Salad
We love the crunch of raw fennel in the salad. Thinly sliced celery would also work.
Photo: Randy Mayor; Styling: Claire Spollen
Chopped Romaine Salad
This super simple salad can be prepared using mostly ingredients you have on hand, making it the perfect solution for bringing color and crunch to your meal.
Photo: Randy Mayor; Styling: Claire Spollen
Simple Salad with Parmesan
What's the one thing you can do to improve a basic salad? Add cheese, of course! This particular salad features freshly shaved Parmesan cheese and a slightly creamy dressing.
Oxmoor HouseCooking Light Big Book of Salads
Discover more classic, savory, and smart salad recipes that make easy weeknight dinners and delicious sides.Click here to order Cooking Light Big Book of Salads.
