Low-Fat Salad Recipes

Sweet watermelon and blueberries sprinkled with tangy feta cheese makes a delicious side salad or light dessert.

Kiwi and mango get a burst of citrus flavor in this easy fruit salad recipe.

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.

Thanks to ready-made broccoli slaw mixes available in the produce aisle, this side dish can be prepared in just 15 minutes. The chilling time is necessary so the slaw can marry with the honey-lemon dressing.

Yep, there's cauliflower in this potato salad. It cuts down on the carbs and calories, and is a perfect match for our tangy horseradish dressing.

This sweet and tangy salad is chock full of peppers, onions, tomatoes and spinach that have been marinated in a mixture of toasted cumin seeds, lime juice and honey. It's the perfect addition to your next taco night.

Layering colorful chopped fruits in a straight-sided trifle bowl gives a refreshing fruit salad a stunning presentation. It's a company-worthy brunch recipe and would also be a star at any potluck picnic.

Potato salad is a perfect year-round side dish for any meal. This classic recipe uses a hard-cooked egg and fresh dill weed to add color and taste, and mild green onions to go along with the crunchy celery.

Salad on a stick is a fair food we can get behind. Threading salad ingredients onto a skewer makes for a fun presentation of this tasty salad. Be careful not to overcook the bacon as crispy bacon can be hard to skewer.

Serve this refreshing fruit salad featuring juicy melon, grapes and kiwi on its own or with other colorblock fruit salads (like red, purple and orange) for a fun crowd-pleasing rainbow side dish.

A splash of prosecco and a little orange juice transform a fresh fruit salad into the perfect brunch dish. To make ahead, prepare the fruit as directed, but don't combine with the mimosa dressing until just before serving so the bubbly maintains its fizz.

Known in Greek mythology as "the food of the Gods," this ambrosia salad reflects a global menu when exotic fruits are added. This simple fruit cup is perfect for breakfast alongside Greek yogurt or eggs but would also be nice as a light dessert after a filling dinner.

Crisp pear, juicy grapefruit, and melt-in-your-mouth kiwifruit are lightly spritzed with a simple honey-balsamic dressing in this deliciously refreshing salad, ready in just 10 minutes. Serve it alongside your main meal, or save it for dessert!

Jalapeño chile peppers add a pleasant spice to this chilled corn salad. If you like things a bit more spicy, leave in some of the seeds from the peppers.

This fresh-tasting, 10-minute salad is a simple mixture of fresh baby spinach and dried cranberries. To save time, we use bottled Italian dressing, but with a few extra minutes you can easily switch up the flavor by making your own dressing--just try our All-Purpose Vinaigrette (see associated recipe).

This easy side dish compliments any summer meal. Full of fresh and crunchy jicama, radishes and red pepper, this slaw is also a great topper on a salad or in a poke bowl.

This colorful fruit salad features 3 citrus fruits combined with strawberries, blueberries, and kiwi for a fresh, sweet treat without added sugar.

Instead of a mayonnaise base, we use a low-fat, sesame-ginger salad dressing in this Asian-inspired coleslaw recipe. It's ready in just 10 minutes and can be chilled for up to 24 hours.

This quick-and-easy chopped romaine salad is a great choice when you need to round out a meal.

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.

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

Packed with fiber, vitamins and minerals, whole-wheat couscous is ready to eat in minutes. Make it a meal: Fill pita bread with this salad for a tasty sandwich.

Serve this refreshing fruit salad featuring juicy melon, clementines and mango on its own or with other colorblock fruit salads (like red, purple and green) for a fun, crowd-pleasing rainbow side dish.

The mild flavor of deliciously soft (but still surprisingly crunchy) wood ear mushrooms is a perfect canvas for the vinegary marinade in this healthy salad. This recipe uses dried wood ears, so make sure you soak them overnight the day before.