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Baby Lettuces with Green Apple, Walnuts, and Dried Cranberries

Submitted by: Dole

Perfect for fall or winter, this salad of baby lettuce, sliced green apple, cranberries, and crunchy toasted walnuts is served with a freshly-made yogurt dressing flavored with a hint of curry.

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Grilled Salmon with Citrus Salsa and Baby Greens

Submitted by: Dole

Salmon fillets are grilled to perfect doneness, then arranged on top of a baby lettuce and fennel salad, and topped with a freshly-made orange and basil salsa.

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Grilled Vegetable Salad with Mustard Herb Dressing

Submitted by: Dole

Fresh veggies including snap peas, red bell pepper, and red onions are grilled with olive oil, then served on a salad of crisp salad greens, drizzled with a homemade herb-mustard vinaigrette, and topped with crumbled goat cheese.

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Chicken Salad with Cranberries, Almonds, and Orange Vinaigrette

Submitted by: Dole

Brighten up a fall or winter salad with an orange-balsamic dressing, cranberries, and flavored almonds, tossed with chicken and red bell peppers, and served with fresh crisp salad greens.

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Americana Salad

Submitted by: Dole

Crisp broccoli, cauliflower, celery, and red bell pepper chunks are tossed with a colorful salad blend and dressed with a tangy dressing made with Parmesan cheese to make a pretty wintertime salad.

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Asian Chicken Salad

Submitted by: Dole

Cooked chicken breast slices are combined with mandarin oranges, crisp snow peas, chow mein noodles, and sliced almonds, and tossed with a sesame dressing and fresh salad greens for a cheerful Asian-inspired salad.

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Fresh Fruit Salad with Baby Spinach and Yogurt-Poppy Seed Dressing

Submitted by: Dole

Fresh raspberries and slices of pineapple and banana are mounded on baby spinach leaves, then drizzled with a creamy honey-mustard yogurt dressing with poppy seeds.

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Warm Thai-Style Scallop & Mango Salad

Submitted by: Dole

Tender bay scallops are cooked until just done, then served warm with chunks of fresh mango, sliced cucumber, red bell pepper, fresh cilantro, and an Asian-style dressing for a refreshing tropical salad.

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Jarlsberg Winter Salad

Submitted by: Dole

Banish the winter blues with the tangy, tropical flavors of fresh pineapple and orange combined with a crisp packaged salad mix, Jarlsberg cheese, and crunchy toasted walnuts.

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Fruit Salad Abalos Style

Submitted by: RINGONIAN

Living In: Centreville, Virginia, USA

A mixture of exotic canned and fresh fruits combine with condensed milk and sour cream in a Filipino version of fruit salad.

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Avocado Corn Relish

Provided by: Chileanavocados.org

Both corn and avocados are native North and South American foods. This variation on Midwestern corn relish works as a side, a sauce or a salsa. Try with pork or chicken or to liven up leftover sliced turkey. For a south-of-the border taste just stir in 1 teaspoon chili powder. For an Asian variation use curry powder.

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Creamy Avocado Dressing

Provided by: Chileanavocados.org

Thick, creamy and beautifully green, this easy blend makes a magnificent dressing as well as adding avocado's nutty flavor to a salad. You can replace the basil with parsley, oregano or even dill for a change in flavor. In addition to topping salad greens, try the dressing on burgers or steaks, over fish or poultry, or as a dip for fresh vegetable crudites. You may never go back to that bottle (of salad dressing) again.

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Chop Salad

Provided by: Chileanavocados.org

Whether you call it Chop Salad or Chopped Salad, this full meal favorite stars on many restaurant menus, and is a great make-ahead salad for entertaining or everyday. Almost any ingredient that can be chopped into cubes works here, so keep the recipe in mind for leftovers: roast beef, or pork, or poultry, any cooked vegetable, and any bits of cheese you might have in the fridge. And consider rolling the chop salad up in a large tortilla for a great, and portable, wrap meal. Avocado adds its wonderful texture and nutty flavor.

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Avocado Quinoa Salad

Provided by: Chileanavocados.org

Quinoa - an ancient food from South America - is actually a seed. But it counts as a whole grain and is featured in the Latin American food pyramid. Its golden color and nutty flavor make it a perfect partner for smooth and creamy avocados. You'll find quinoa in your supermarket with other grains. Avocados are another favorite from South America and found in the pyramid. Serve this as a side, a salad or a main dish. And take a look at the nutrition analysis – only a few calories, no cholesterol and little sodium, but with monounsaturated fat, protein and fiber!

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Avocado Fennel Citrus Salad

Provided by: Chileanavocados.org

Celebrate winter with Chilean Hass Avocados and fresh citrus. Grapefruit, oranges and limes or lemons are perfect complements to the rich taste and texture of avocado. All of them are a perfect match with crisp slices of fennel. Together they're an unbeatable flavor team. And there's no reason for a calorie-laden dressing – use the fruit juices with just a little honey. The avocados provide the satisfaction, and important monounsaturated fats. This easy salad travels well, so pack it up for a pot luck, tailgate or big game event.

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Jalapeno Ranch Salad Dressing

Submitted by: bbqgirl

Living In: San Antonio, Texas, USA

Sour cream, ranch dressing mix, and a spicy tomatillo cilantro sauce makes a delicious salad dressing you could also use as a dip.

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Asian Noodle Salad

Submitted by: Knorr

An Asian-inspired coleslaw and pasta salad has teriyaki-flavored noodles, sliced chicken or pork, and red bell pepper combined with coleslaw mix in a tangy peanut dressing.