Shrimp and Raspberry Salad has just five ingredients but each one is stunning: creamy shrimp, tart juicy berries, crunchy almonds and tender greens, all topped with a thick and syrupy raspberry vinaigrette dressing.

Tex-Mex Pasta Salad is crammed with diced chicken, Cheddar cheese, black beans, corn and peppers, coated with a zingy chili-spiced dressing, and topped with a generous jumble of diced avocado and crumbled bacon.

For the creamiest chicken salad, start with a warm, freshly poached whole chicken, shredded into the finest shards, then add a simple but flavorful, herb-flecked dressing.

This Cashew Chicken Salad Bowl has all of the elements of the original dish:  tender chicken, crunchy meaty cashews, chewy brown rice, and a dressing that brings all the flavors of a stir-fry sauce – soy, sesame and ginger, with rice vinegar and lime for bite, miso for creamy depth, and honey for a touch of sweetness.

Caprese salad is simplicity – sliced tomatoes, fresh mozzarella cheese and basil – so make it when the ingredients are at their peak. I’ve added balsamic-glazed grilled chicken to turn this salad into a satisfying main dish.

All the flavors of an Italian sub – and the colors of the Italian flag – in a light and fresh, veggie-packed, main dish Italian Pasta salad.

Perfect in its simplicity, this 4-ingredient salad showcases tender fresh spinach, creamy eggs and crisp bacon, dressed with a sweet and tangy maple vinaigrette.

In this easy chopped salad, chicken, cucumbers, tomatoes, avocados and Jack cheese are tossed with a homemade chili ranch dressing and a garnish of crumbled tortilla chips.

The olives may be missing from this Not Quite Nicoise Salad, but it’s still got plenty going on, with tuna, egg, potatoes, green beans, and a zingy Dijon-spiked dressing.

Soft baby greens topped with slices of tender chicken, crumbles of tangy goat cheese, chewy dried cherries, crunchy walnuts and a drizzle of syrupy fig vinaigrette.