Easy Green Salads

If you're looking for a simple, green salad to pair with your entrée, then these low calorie salad recipes from Cooking Light are the perfect mate. Savor seriously tasty salads with all the flavors you love and the convenience you need.

  • Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette
    Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

    Spinach 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.

  • Candied Walnut, Pear, and Leafy Green Salad
    Photo: Ellen Silverman; Styling: Toni Brogan

    Candied 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.

  • Beets with Walnuts, Goat Cheese, and Baby Greens
    Photo: Nina Choi; Styling: Lisa Lee

    Beets 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.

  • Romaine Salad with Balsamic Vinaigrette
    Photo: John Autry: Styling: Leigh Ann Ross

    Romaine 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.

  • Spinach, Endive, and Tangelo Salad
    Photo: Anna Williams; Styling: Pam Morris

    Spinach, 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.

  • Radicchio, Haricots Verts, and Sweet Lettuce Salad
    Photo: Randy Mayor; Styling: Leigh Ann Ross

    Radicchio, 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.

  • Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette
    Photo: Sang An; Styling: Pam Morris

    Asparagus 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.

  • Pea Shoot Salad with Radishes and Pickled Onion
    Photo: John Autry; Styling: Cindy Barr

    Pea 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.

  • Beet and Arugula Salad with Kefalotyri
    Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

    Beet 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).

  • Arugula and Pear Salad with Toasted Walnuts
    Photo: Randy Mayor; Styling: Cindy Barr

    Arugula 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.

  • <p>Kale and Beet Salad with Blue Cheese and Walnuts</p>

    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.
  • Celery and Parsley Salad with Golden Raisins
    Photo: Jonny Valiant; Styling: Deborah Williams

    Celery and Parsley Salad with Golden Raisins

    A perfect complement to a heavy entrée, consider putting this salad on the table with a holiday meal.

  • Frisée Salad with Persimmons, Dates, and Almonds
    Photo: Randy Mayor; Styling: Cindy Barr

    Frisée 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.

  • Fig, Tomato, and Sweet Onion Salad
    Photo: Anna Williams; Styling: Pam Morris

    Fig, 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.

  • Asian Snap Pea Salad with Sesame-Orange Dressing
    Photo: Randy Mayor; Stylist: Jan Gautro

    Asian 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.

  • Grilled Romaine with Creamy Herb Dressing
    Oxmoor House

    Grilled 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.

  • <p>Broccoli, Beet, and Pickled Onion Salad</p>

    Broccoli, Beet, and Pickled Onion Salad

    This colorful salad is rich in nutrients, packed with texture, and incredibly pretty on the plate.
  • Orange Salad with Arugula and Oil-Cured Olives
    Oxmoor House

    Orange 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.

  • Frisée and Arugula Salad
    Photo: John Autry; Styling: Leigh Ann Ross

    Frisée 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.

  • Winter Salad with Roasted Beets and Citrus Reduction Dressing
    Photo: Randy Mayor; Styling: Cindy Barr

    Winter 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.
  • <p>Chopped Romaine Salad</p>

    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.
  • <p>Simple Salad with Parmesan</p>

    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.
  • Cooking Light Big Book of Salads
    Oxmoor House

    Cooking 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.

Next Gallery

advertisement
  1. Enter at least one ingredient