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Salads recipes
Easy Green Salads

Easy Green Salads

October 17, 2012

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Oxmoor House

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.

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Cilantro-Kale Salad with Buttermilk Dressing

Photo: Jennifer Causey; Styling: Claire Spollen

Cilantro-Kale Salad with Buttermilk Dressing Recipe

Drizzle cilantro and kale with a homemade buttermilk dressing for a fresh-tasting salad.

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Spinach and Radicchio Salad with Lemon Vinaigrette

Photo: Jennifer Causey; Styling: Claire Spollen

Spinach and Radicchio Salad with Lemon Vinaigrette Recipe

We love the pop of color from thinly sliced radicchio, but you can leave it out if you like.

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Spinach, Palm, and Pine Nut Salad

Photo: Jennifer Causey; Styling: Lindsey Lower

Spinach, Palm, and Pine Nut Salad Recipe
Hearts of palm have a semi-firm texture and a nutty flavor. Find them with the canned vegetables.

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Beets with Walnuts, Goat Cheese, and Baby Greens

Photo: Nina Choi; Styling: Lisa Lee

Beets with Walnuts, Goat Cheese, and Baby Greens Recipe
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.

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Herb Salad with Sherry Vinaigrette

Photo: Jen Causey; Styling: Rachael Burrow

Herb Salad with Sherry Vinaigrette Recipe
Sherry vinegar, dijon mustard and extra virgin olive oil make a low-cal dressing to toss into this light herb salad.

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Little Gem Lettuces with Preserved Lemon Dressing

Photo: Thomas J. Story

Little Gem Lettuces with Preserved Lemon Dressing Recipe
This salad works with any grilled meat or fish, and you can use any crisp lettuce you wish

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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 Recipe
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.

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Candied Walnut, Pear, and Leafy Green Salad

Photo: Ellen Silverman; Styling: Toni Brogan

Candied Walnut, Pear, and Leafy Green Salad Recipe
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.

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Romaine Salad with Balsamic Vinaigrette

Photo: John Autry: Styling: Leigh Ann Ross

Romaine Salad with Balsamic Vinaigrette Recipe
Customize this basic salad by using other fruit, such as dried cranberries, apricots, or raisins, or different cheeses, like blue or goat.

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Spinach, Endive, and Tangelo Salad

Photo: Anna Williams; Styling: Pam Morris

Spinach, Endive, and Tangelo Salad Recipe
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.

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Radicchio, Haricots Verts, and Sweet Lettuce Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross

Radicchio, Haricots Verts, and Sweet Lettuce Salad Recipe
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.

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Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

Photo: Sang An; Styling: Pam Morris

Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette Recipe
Serve this savory salad alongside a nice steak or a piece of flavorful fish, such as tuna or salmon.

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Pea Shoot Salad with Radishes and Pickled Onion

Photo: John Autry; Styling: Cindy Barr

Pea Shoot Salad with Radishes and Pickled Onion Recipe
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.

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Beet and Arugula Salad with Kefalotyri

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Beet and Arugula Salad with Kefalotyri Recipe
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).

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Arugula and Pear Salad with Toasted Walnuts

Photo: Randy Mayor; Styling: Cindy Barr

Arugula and Pear Salad with Toasted Walnuts Recipe
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.

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Kale and Beet Salad with Blue Cheese and Walnuts

Photo: Randy Mayor; Styling: Lindsey Lower

Kale and Beet Salad with Blue Cheese and Walnuts Recipe
This salad, full of hearty veggies and earthy flavors, is delicious as both a healthy lunch option and a light dinner entree.

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Celery and Parsley Salad with Golden Raisins

Photo: Jonny Valiant; Styling: Deborah Williams

Celery and Parsley Salad with Golden Raisins Recipe
A perfect complement to a heavy entrée, consider putting this salad on the table with a holiday meal.

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Frisée Salad with Persimmons, Dates, and Almonds

Photo: Randy Mayor; Styling: Cindy Barr

Frisée Salad with Persimmons, Dates, and Almonds Recipe
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.

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Fig, Tomato, and Sweet Onion Salad

Photo: Anna Williams; Styling: Pam Morris

Fig, Tomato, and Sweet Onion Salad Recipe
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.

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Asian Snap Pea Salad with Sesame-Orange Dressing

Photo: Randy Mayor; Stylist: Jan Gautro

Asian Snap Pea Salad with Sesame-Orange Dressing Recipe
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.

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Grilled Romaine with Creamy Herb Dressing

Oxmoor House

Grilled Romaine with Creamy Herb Dressing Recipe
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.

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Lettuce Wedge and Potato Salad

Photo: Jason Varney; Styling: Claire Spollen

Lettuce Wedge and Potato Salad Recipe
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.

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Peaches and Green Salad

Photo: Jennifer Causey; Styling: Lindsey Lower

Peaches and Green Salad Recipe
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.

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Broccoli, Beet, and Pickled Onion Salad

Photo: Randy Dausch; Styling: Lindsey Lower

Broccoli, Beet, and Pickled Onion Salad Recipe
This colorful salad is rich in nutrients, packed with texture, and incredibly pretty on the plate.

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Mustard Greens with Yogurt-Parmesan Dressing and Bacon Croutons

Photo: Alison Miksch; Styling: Heather Chadduck Hillegas

Mustard Greens with Yogurt-Parmesan Dressing and Bacon Croutons Recipe
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.

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Orange Salad with Arugula and Oil-Cured Olives

Oxmoor House

Orange Salad with Arugula and Oil-Cured Olives Recipe
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.

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Arugula and Blueberry Salad

Photo: Romulo Yanes; Styling: Claire Spollen

Arugula and Blueberry Salad Recipe
Heating the pistachios in olive oil maximizes their aroma and rich, buttery texture, but you can skip this step if you like.

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Lettuce Snap Pea Salad with Meyer Lemon Cream

Photo: Ngoc Minh Ngo; Styling: Kelly All

Lettuce Snap Pea Salad with Meyer Lemon Cream Recipe
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.

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Parsley-Fennel Salad with Mustard Vinaigrette

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Parsley-Fennel Salad with Mustard Vinaigrette Recipe
This quick and easy salad combines the fresh flavors of parsley and fennel with a great tasting mustard vinaigrette.

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Frisée and Arugula Salad

Photo: John Autry; Styling: Leigh Ann Ross

Frisée and Arugula Salad Recipe
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.

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Winter Salad with Roasted Beets and Citrus Reduction Dressing

Photo: Randy Mayor; Styling: Cindy Barr

Winter Salad with Roasted Beets and Citrus Reduction Dressing Recipe
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.

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Balsamic, Beet, and Berry Salad

Photo: Jennifer Causey; Styling: Lindsey Lower

Balsamic, Beet, and Berry Salad Recipe
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.

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Butter Lettuce and Beet Salad

Photo: Romulo Yanes; Styling: Claire Spollen

Butter Lettuce and Beet Salad Recipe
The beets give this salad a more "down to Earth" flavor to compliment various dishes of meats and fish.

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Fennel and Parsley Salad

Photo: Romulo Yanes; Styling: Claire Spollen

Fennel and Parsley Salad Recipe
We love the crunch of raw fennel in the salad. Thinly sliced celery would also work.

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Chopped Romaine Salad

Photo: Randy Mayor; Styling: Claire Spollen

Chopped Romaine Salad Recipe
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.

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Easy Green Salads

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Cilantro-Kale Salad with Buttermilk Dressing

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Spinach and Radicchio Salad with Lemon Vinaigrette

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Spinach, Palm, and Pine Nut Salad

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Beets with Walnuts, Goat Cheese, and Baby Greens

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Herb Salad with Sherry Vinaigrette

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Little Gem Lettuces with Preserved Lemon Dressing

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Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette

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Candied Walnut, Pear, and Leafy Green Salad

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Romaine Salad with Balsamic Vinaigrette

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Spinach, Endive, and Tangelo Salad

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Radicchio, Haricots Verts, and Sweet Lettuce Salad

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Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

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Pea Shoot Salad with Radishes and Pickled Onion

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Beet and Arugula Salad with Kefalotyri

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Arugula and Pear Salad with Toasted Walnuts

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Kale and Beet Salad with Blue Cheese and Walnuts

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Celery and Parsley Salad with Golden Raisins

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Frisée Salad with Persimmons, Dates, and Almonds

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Fig, Tomato, and Sweet Onion Salad

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Asian Snap Pea Salad with Sesame-Orange Dressing

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Grilled Romaine with Creamy Herb Dressing

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Lettuce Wedge and Potato Salad

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Peaches and Green Salad

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Broccoli, Beet, and Pickled Onion Salad

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Mustard Greens with Yogurt-Parmesan Dressing and Bacon Croutons

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Orange Salad with Arugula and Oil-Cured Olives

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