Low-Fat Salad Recipes

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

This beautiful salad combines fresh tomatoes, green beans, red onions and dried heirloom beans. Recently harvested beans (and thus freshly dried) cook more quickly than the kind you buy year-round at the market. In the latter part of the summer, farmers' markets begin to sell a fresh crop of heirloom varieties that would be perfect for this salad.

Sliced cucumbers tossed with rice-wine vinegar make for a refreshing and simple summer salad.

Molasses and chipotle pepper in adobo sauce add zest to this simple pinto bean salad.

This vinegary German-style potato salad recipe is a lighter alternative to typical mayonnaise-based potato salad. And, instead of boiling, the potatoes are simmered in the slow cooker. This healthy slow-cooker potato salad recipe tastes great when served warm or at room temperature. Fingerling potatoes make it especially pretty, but any type of yellow-flesh potato cut into 1-inch pieces will work.

We give this Thai-style beef salad a sweet twist by adding thin matchsticks of melon to the mix. Firm orange- or pale green-fleshed melon is equally good. The saltiness of the fish sauce helps to balance the sweetness of the melon.

This three-bean salad has far less sugar than typical versions. We opt for a combination of canned and frozen beans (for convenience) along with fresh green beans for their great taste and texture.

A dressing of nonfat yogurt enriched with a little reduced-fat mayonnaise and Dijon mustard replaces the heavier dressings in more traditional potato salad recipes.

Perfect for picnics or a side for grilled chicken, this fast salad has all the flavor of baked barbecued beans, without the hassle or the heat.

We love farro, a high-fiber whole grain, because it cooks in about 15 minutes and has an amazing toothsome texture perfect for grain salads. In this healthy farro salad recipe we combine it with smoky bacon, sweet cherry tomatoes and fresh basil for an easy side dish or light lunch. Look for farro at natural-foods stores and gourmet food markets

This Thai-inspired salad makes use of the papayas that grow throughout Hawaii. This version is tossed with tender, sweet pea shoots. Make an extra batch of the vinaigrette to keep on hand in the refrigerator--use it as a marinade for vegetables, a flavorful dressing for fresh melon or as a sauce to splash over grilled fish or chicken.

Rhubarb cooked with a little honey and orange liqueur makes a bright, tangy “sauce” to toss with grapes, melon, mango and strawberries.

Summertime--and zucchini is taking over your garden. Turn the bounty into a crisp, colorful salad.

Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of rice, so it's nearly instant, and add a sweet accent of orange and currants.

Red and green cabbage and bright orange carrots make a colorful, healthful combination. For an especially nutty flavor, use Savoy instead of regular green cabbage.

In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill.

Allowing the salad to sit for at least 30 minutes before serving means the raw vegetables get a chance to soak up the tangy-sweet dressing in this healthy side dish recipe. Serve with grilled chicken, steak, mushrooms or tofu.

This naturally sweet festive treat is equally fun for kids and adults, with none of the sugary guilt. Arrange this simple fruit salad recipe in the shape of a bunny for Easter or any spring occasion.

For this old-fashioned Southern cucumber salad recipe, thin slices of cucumber and onion marinate just long enough to develop a touch of tanginess without any sharp bite. Serve with sweet dishes like barbecue to lend a refreshing balance.

This refreshing fruit salad is a classic combination that will be the favorite at any potluck or cookout. Serve with a creamy yogurt dressing to take this side (or dessert) to the next level.