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.
Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly VinaigretteRed 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 SaladThe 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 GreensPair 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 VinaigretteCustomize 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 SaladThis 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 SaladBitter 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 VinaigretteServe 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 OnionWith 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 KefalotyriWith 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 WalnutsThis 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.
Kale and Beet Salad with Blue Cheese and WalnutsThis 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 RaisinsA perfect complement to a heavy entrée, consider putting this salad on the table with a holiday meal.
Frisée Salad with Persimmons, Dates, and AlmondsThis 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 SaladFigs 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 DressingVitamin 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 DressingA 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.
Broccoli, Beet, and Pickled Onion SaladThis colorful salad is rich in nutrients, packed with texture, and incredibly pretty on the plate.
Mustard Greens with Yogurt-Parmesan Dressing and Bacon CroutonsTo 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.
Orange Salad with Arugula and Oil-Cured OlivesThis 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.
Lettuce Snap Pea Salad with Meyer Lemon CreamIn 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.
Frisée and Arugula SaladGet 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 DressingUsing 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.
Chopped Romaine SaladThis 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.
Simple Salad with ParmesanWhat'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 House
Cooking Light Big Book of SaladsDiscover more classic, savory, and smart salad recipes that make easy weeknight dinners and delicious sides.
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