Easy Green Salads

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.

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.

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.

Customize this basic salad by using other fruit, such as dried cranberries, apricots, or raisins, or different cheeses, like blue or goat.

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.

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.

Serve this savory salad alongside a nice steak or a piece of flavorful fish, such as tuna or salmon.

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.

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).

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.

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

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.

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.

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.

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.

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.

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.

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.

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.