winter salads

Enjoy fantastic contrasts in this zingy salad - salt, sweet and sour flavours combine with warm duck and chilled fruit.

Crispy duck salad

duck legs

½ chilled watermelon, skin removed, flesh chopped

fresh pomegranate, seeds only

mint, leaves picked and roughly torn

leaves

red chillies (to taste)

tbsp dark soy sauce

tbsp Thai fish sauce

limes, juice only

½ tsp ground Sichuan pepper

I’m a great fan of the chopped salad. It’s all about the variety of the ingredients that you add and I like the way everything is a uniform size. It’s pleasingly American – like chopped liver, it says what it is. 

Chopped salad

tin chickpeas,

iceberg lettuce, chopped

½ romaine lettuce, chopped

120 grams/4½oz Italian salami,

mozzarella,

tomatoes, roughly chopped

½ cucumber, roughly chopped

basil leaves, finely chopped

sea salt and black pepper

olive oil

tbsp red wine vinegar

mustard powder

½ tsp caster sugar

A twist on the classic New York-style Waldorf Salad with chicken and a creamy, but low-calorie, garlic dressing. This is a little over 500 calories, so if you are dieting pair it with a lower calorie breakfast or lunch to make sure your intake is no more than 1200–1500 calories.

Each serving provides 515 kcal, 55.5g protein, 42g carbohydrates (of which 42g sugars), 12.5g fat (of which 2.5g saturates), 5.5g fibre and 0.8g salt. 

With a GI of 58 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>.

New York chicken and apple salad

crunchy red apples,

½ lemon, juice only

level tsp runny honey

grams/5½oz

celery sticks, thinly sliced

spring onions, thinly sliced

Little Gem, leaves separated, roughly torn

x 150 grams/5½oz cooked chicken breasts, skin removed, roughly torn

1–2 tbsp chopped toasted walnuts

200 grams/7fl oz fat-free natural yoghurt

garlic clove, crushed

tbsp cider vinegar

level tbsp wholegrain mustard

2–3 tbsp chopped fresh dill

salt and black pepper

Browse over 40 best most popular salad recipes including classic summer salads, salad with fruit, Mexican salads, Asian salads, and fall and winter salads. 

40 Best Salad Recipes

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Make ahead instructions: Almost all of these salads can be made ahead of time. My biggest suggestion is to store the ingredients separately from the dressing, and toss when ready to serve. To prep ahead of time, you can chop up all the ingredients and store in an airtight container in the refrigerator.

How to store: If you do have leftovers, most salad can be stored in an airtight container in the refrigerator for up to 4 days. Refer to the specific recipe post for complete storing instructions.

How to customize. Most salad recipes are versatile and completely customizable. You can add in different vegetables or add in extra protein such as grilled chicken, grilled shrimp, salmon, or tofu.

Thank you for compiling so many great recipes in one place.  I have been bored with my go-to salads and now I can't wait to try some new ones!  The Mediterranean one looks amazing!

I love when you've posted recipe collections in the past. It's been fun to work my way through many of them and let my family try some new favorites! I'm looking forward to using this collection of 40 salads to carry us through the rest of the summer heat! Thanks Sam!

Mary Berry's potato salad with lightly cooked fish is light yet substantial and with lots of lovely contrasting textures. Perfect for a summer buffet.

Creamy potato salad with salmon and prawns

x 125 grams/4½oz middle-cut salmon

lemon, juice only

tiger prawns

baby new potatoes

Dijon mustard

tbsp caster sugar

tbsp white wine vinegar

mayonnaise

150 grams/5½oz radishes, thinly sliced

celery sticks, finely chopped

parsley,

I just love a good salad recipe. When it is cold outside, having a substantial salad with a warm dressing really is just the ticket. 



Pan-fried pear salad with pancetta, gorgonzola and a warm dressing

x 120 grams/4 ounces packets rocket

pine nuts

pancetta

butter

pears, peeled, cored, quartered

tsp honey, plus extra for the dressing

tsp balsamic vinegar,

Grating cheese is a simple way to make your calories go further because it looks so generous. The punchy pickle in this salad offers an alternative to high-sugar chutney. It's a good idea to make twice the amount of pickle and keep it in the fridge for another day; it will last up to five days.

Each serving provides 404 kcal, 19g protein, 29g carbohydrates (of which 10g sugars), 22g fat (of which 11.5g saturates), 6g fibre and 1.9g salt. 

Ploughman's lunch salad

grams/1¾oz mature Cheddar, grated

cherry tomatoes, halved

grams/1 ounces salad leaves, washed

grams/1¾oz bread,

salt

½ red onion, thinly sliced

½ tsp runny honey

1½ tsp cider vinegar

Strips of chicken breast are tossed with spiced rice, flaked almonds, sliced apple, cherry tomatoes and long stem broccoli to make a colourful, filling and portable lunch. Simply pack into a plastic container, pop into a cool bag with a couple of ice blocks and keep well chilled.

With a GI of 51, this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>.

Curried chicken and rice salad 

75 grams/2½oz wholegrain long-grain rice

tsp medium curry powder

grams/3½oz long-stem broccoli, trimmed and cut into short lengths

chicken stock cube

chicken breast, boned and skinned

small onion, half thinly sliced, half finely chopped

bay leaf

low-calorie cooking spray

grams/½oz flaked almonds, toasted

eating apple, cored, halved and thinly sliced

grams/3½oz cherry tomatoes, halved

coriander

Discover our roasted carrots recipe by Diana Henry on HOUSE by House & Garden. Labneh – drained yogurt ‘cheese’ – is very easy to make.

Cumin & coriander roasted carrots, labneh & avocado with pomegranate dressing

greek yogurt

garlic,

slim carrots (ina bunch)

cumin

chilli flakes

avocadoes

watercress, coarse stalks removed

walnut pieces, toasted

coriander leaves seeds

pomegranate molasses

garlic, crushed

dijon mustard

honey

lemon

Labneh - drained yogurt 'cheese' - is very easy to make. You need to start 24 hours ahead if you want to use it straightaway, or you can make it in advance and keep it in the fridge. If storing it, roll it into walnut-size balls with wet hands, then put them in a jar under a layer of olive oil.
To drink: A crisp, aromatic white, an Albariño, or this Austrian: Taste the Difference Grüner Veltliner 2013, £7.50, Sainsbury's. Wine details correct at original magazine publication date.
From the Gourmet supplement in the December 2014 issue of House & Garden. Recipe by Diana Henry; photograph by Emma Lee; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
Top Tips

House and Garden

You need to make the labneh 24 hours in advance. Put a brand new J-cloth or a piece of muslin into a sieve set over a bowl. Mix the yogurt with the garlic and salt and spoon this into the cloth, then lightly pull it round the yogurt and twist the ends as if you were making a bag. Give the 'bag' a gentle squeeze - you'll see that liquid easily comes out of it - then leave it in the sieve placed over the bowl for 24 hours in the fridge. Every so often give it a gentle squeeze to help the liquid drip through.

For the carrots, wash them really well (but don't peel), then trim the tops leaving a little of the green tuft.

Heat the oven to 200°C/fan oven 180°C/mark 6. Put the carrots into a roasting tin in a single layer. Add the olive oil and spices. Turn the carrots to coat all over. Season with salt and freshly ground black pepper. Roast in the oven for about 30 minutes, until tender and slightly shrunken but not overcooked.

For the dressing, whisk everything together and season with salt and pepper
5 To serve, halve each avocado, remove the stone and slice each half into slim wedges, then carefully peel off the skin.

Put the carrots, avocado, watercress, walnuts and coriander in a bowl and very gently toss in three quarters of the dressing - you want a little left to drizzle on the labneh. Divide the tossed vegetables between 6 plates. Unwrap the labneh, break it into chunks and dot it around, then scatter on the pomegranate seeds. Drizzle on the rest of the dressing and serve immediately.

This is a fresher, brighter alternative to the classic Christmas coleslaw. Crunchy red cabbage, fennel, apple and toasted nuts are finished off with a sprinkling of blue cheese. Perfect with cold meats or even a couple of sausages. 

Top 11 winter salads recipes from across the web

The most viewed winter salads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy duck salad

Chopped salad

New York chicken and apple salad

40 Best Salad Recipes

Creamy potato salad with salmon and...

Pan-fried pear salad with pancetta,...

Ploughman's lunch salad

Curried chicken and rice salad

Cumin & coriander roasted carrots, ...

Crisp winter slaw

Bacon and sprout salad

Top 11 winter salads recipes from across the web

The most viewed winter salads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy duck salad

Chopped salad

New York chicken and apple salad

40 Best Salad Recipes

Creamy potato salad with salmon and...

Pan-fried pear salad with pancetta,...

Ploughman's lunch salad

Curried chicken and rice salad

Cumin & coriander roasted carrots, ...

Crisp winter slaw

Bacon and sprout salad

The most viewed winter salads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine