Make Ahead Salads
Chopped Green Salad
Mix up edamame, cucumber, green beans, and green grapes for an easy (and color-coordinated!) salad. Serve with homemade herb dressing and sour lemon slices.
Time-saving Tip: Chop and cook the produce the day before you dine to help cut down on prep time -- make the salad dressing, too!
Basil Quinoa Salad
A quick spin in your food processor is all it takes to make this salad's cool citrus dressing. Wait to drizzle the delicious stuff until just before serving -- this keeps your greens nice and fresh.
Time-saving Tip: Pop the quinoa and chop the veggies up to 4 days ahead of time.
Stacked Vegetable Salad
Make any party plate instantly prettier with a Pinterest-worthy veggie salad. The festive, make-ahead salad is layered with a rainbow of goods: zucchini, carrots, red onion, and dill.
Farro and Pine Nut Tabbouleh
Tabbouleh (tah-boo-lay) is a popular Middle Eastern salad starring tomatoes, mint, onions, and bulgar. Here, we swap their go-to grain for some farro and toasty pine nuts.
PS: Cheeses add flavor and protein to salads, but they don't hold well over time. If you're making a salad more than four hours ahead, toss in the cheese just before serving.
Red Quinoa Salad with Red Chile Vinaigrette
The secret to keeping lettuce crisp in this raspberry-decked make-ahead salad? Drying the leaves! You'll want to wait to drizzle the pink chile dressing until dinnertime.
Caramelized Veggie Lentil Salad
Boil lentils in garlic and chicken broth for your savoriest salad yet. Dijon and honey shake things up, giving the veggies a sassy-sweet finish.
Time-saving Tip: Substitute precooked store-bought lentils for the dry lentils.
Tangy Broccoli Salad
Cashews turn boring broccoli into an enticing global side. Fan of spicy things? You're in luck! Sliced serrano peppers bring red hot heat to this chilled, apricot-studded salad.
Italian Pesto Pasta Salad
Pasta salad gets an indulgent Italian makeover with the help of jarred pesto, pine nuts, and shaved Parmesan. Chill the gorgeous green salad up to 6 hours before eating.
The Secret to 7-Layer Salad
Did you know that 7-layer salad gets better overnight? Chilling actually crisps-up the lettuce leaves. Here's our recipe.
Two minutes on the stove is all these spring greens need. Toss them in homemade dressing -- starring chopped berries and tarragon -- then chill in the fridge for up to 4 hours. Blushing radishes add a fabulous final touch.
Cilantro-Lime Pasta Salad
Eat colorfully! A squeeze of lime brings lip-smacking goodness to fresh pasta salad. Make prep time on this salad extra speedy with precooked or leftover chicken.
Shrimp-and-Rice Noodle Salad
Break out your chopsticks and twist up oodles of Asian-tossed noodles for dinner. Shrimp, snow pea pods, and serrano peppers, make this salad as good as takeout.
Classic Potato Salad
You can't go wrong with the classics. This creamy potato salad -- coated in mayo, pickle relish, and mustard -- brings sweet nostalgia with every tangy bite. Chill up to 24 hours before eating.
Raw Beet Slaw with Fennel, Tart Apple, and Parsley
Crisp and stylish, this raw slaw features the freshest of ingredients: red beet, tart apple, orange zest, and fennel. Lemon juice in the dressing keeps the apples from browning.
Warm Eggplant and Kale Panzanella
Salad in a slow cooker? You got it! Fill yours with eggplant, tomatoes, sweet pepper, kale, and red onion for a fantastic low-maintenance side. Toast bread crumbs up to a day before.