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Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Zucchini and yellow bell peppers are grilled ahead of time and combined with shrimp, cherry tomatoes, and feta cheese. I leave the Dijon dressing on the side and toss it at the picnic, just before serving.

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Roasted Mushroom Salad

Submitted by: USA WEEKEND columnist Jean Carper
Provided by: USA Weekend

Don't expect conventional nutrients from mushrooms, but they have hidden anti-cancer activity and may stimulate immune function, research finds. Add red pepper's vitamin C, olive oil's good fat, and the antioxidants in basil and garlic for a very healthful salad.

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Confetti Salad by Jean Carper

Submitted by: USA WEEKEND columnist Jean Carper
Provided by: USA Weekend

A colorful, crispy dish packed with powerful cancer fighters, including folic acid.

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Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

With Southwestern-Flavored Ground Beef, you can simultaneously make tonight's dinner and tomorrow's lunch. Just save out and refrigerate some of the taco meat and fixings such as shredded cheese and lettuce, plus chopped scallions and tomatoes. A good-looking salad like this will draw potential lunch traders. More likely than not, they'll be out of luck.

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Spinach Salad With Berries and Curry Dressing

Submitted by: USA WEEKEND columnist Jean Carper
Provided by: USA Weekend

This recipe is packed with brain boosters like spinach, strawberries and pecans. It also has a delightful curry dressing.

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Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!

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Spinach-And-Berries Salad With Non-Fat Curry Dressing

Submitted by: USA WEEKEND columnist Jean Carper
Provided by: USA Weekend

The foods in this easy recipe are powerhouses of nutrition. Why this recipe is good for you: Super-high antioxidants in spinach and berries; Curry powder is anti-inflammatory; Blueberries stimulate the birth rate of new brain cells in elderly rats, according to Tufts University research.

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Classic American-Style Potato Salad

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.

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Roasted New Potato Salad With Olives

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.

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Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

A creamy Asian dressing nicely compliments this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

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Nicoise-Style Tuna Salad With White Beans & Olives

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.

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Mediterranean Potato Salad

Submitted by: USA WEEKEND columnist Jean Carper
Provided by: USA Weekend

Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad.

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Summer Salad with Cumin-Crusted Salmon

Submitted by: USA WEEKEND columnist Jean Carper
Provided by: USA Weekend

For the greatest omega-3 benefit buy the fattiest fish. Try mackerel, anchovies, herring, sardines, salmon, tuna and turbot. Frozen and canned are OK, the USDA says.

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Mediterranean Medley Salad

Submitted by: USA WEEKEND
Provided by: USA Weekend

According to recent studies, a Mediterranean diet is one of the healthiest diets around. This marinated salad made with olive oil and garden fresh vegetables is a good introduction to this healthy eating style.

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Crab & Avocado Salad with Fruit Salsa

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.

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Grilled Salmon With Cucumber Salad

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Cucumber salad perfectly accompanies a piece of grilled salmon. Salting and draining the cucumbers first intensifies their flavor and makes the salad less watery. Once the cucumbers have released some of their moisture, pat them dry on paper towels and dress them with sour cream, vinegar and dill. If you're not a dill fan, feel free to substitute basil or parsley, fresh or dried.

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Tomato-Cornbread Salad with Avocado and Cilantro

Submitted by: USA WEEKEND Pam Anderson
Provided by: USA Weekend

This tomato-cornbread salad flavored with cilantro, onion, and avocado relies on ripe, juicy tomatoes to moisten and flavor the dry bread.

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Sweet-and-Sour Coleslaw

Submitted by: USA WEEKEND columnist Jean Carper
Provided by: USA Weekend

Pack in antioxidants. The ultimate in simplicity and refreshing taste, this coleslaw is flecked with green, red and yellow vegetables, the colors signifying the presence of antioxidants (cabbage is thought to have anti-cancer activity). I like its crispy, sweet-and-sour taste, unlike that of a creamy coleslaw.

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Tomato-Bread Salad with Basil and Capers

Submitted by: USA WEEKEND Pam Anderson
Provided by: USA Weekend

Capers lend this panzanella-style tomato salad the perfect salty bite!

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Veggie Potato Salad for a Crowd

Submitted by: USA WEEKEND Jean Carper
Provided by: USA Weekend

Red potatoes, green beans, and red cabbage tossed with a fresh mustard dressing make for a tempting salad that feeds a crowd!

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USA Weekend Salads : Top 20

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Top 20

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Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

Roasted Mushroom Salad

Confetti Salad by Jean Carper

Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad

Spinach Salad With Berries and Curry Dressing

Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Spinach-And-Berries Salad With Non-Fat Curry Dressing

Classic American-Style Potato Salad

Roasted New Potato Salad With Olives

Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Nicoise-Style Tuna Salad With White Beans & Olives

Mediterranean Potato Salad

Summer Salad with Cumin-Crusted Salmon

Mediterranean Medley Salad

Crab & Avocado Salad with Fruit Salsa

Grilled Salmon With Cucumber Salad

Tomato-Cornbread Salad with Avocado and Cilantro

Sweet-and-Sour Coleslaw

Tomato-Bread Salad with Basil and Capers

Veggie Potato Salad for a Crowd

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