These newest additions are packed with flavor and are refreshing options for summer.

Champagne vinegar adds a mild, delicate touch that pairs beautifully with summer fruit.

This colorful salad captures the essence of summer and shines when served alongside grilled meats or seafood.

a recipe photo of the Zucchini Salad

Photo:Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop stylist: Lindsey Lower

Our tangy, creamy ranch dressing features all the same classic herbs and seasonings as the bottled version.

In a pinch, you’re able to swap it out for store-bought.

Serve it solo, toss it with greens, or use it as a sandwich or wrap filler.

a recipe photo of the Cucumber-Blueberry Spinach Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

Wear gloves when grating beets to prevent staining your hands.

Topped off with the crunch of the tortilla chips, this salad is a true dinner winner.

Oranges lend a citrusy brightness, while arugula adds a peppery kick.

a recipe photo of the Green Bean Salad with Balsamic & Tomatoes

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

Versatile and satisfying, this healthy beet salad complements any meal.

Enjoy it as a side or turn it into a main dish topped with grilled chicken or roasted tofu.

Each bite keeps you coming back for more!

a recipe photo of the Bacon Ranch Potato Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage.

Make this easy salad a more substantial main dish by adding grilled chicken or roasted tofu on top.

For extra convenience, buy pre-sliced chicken cutlets to streamline your prep.

a recipe photo of the Cucumber Mint Salad

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

On sunny days, take the cooking outdoors and grill the chicken for an extra layer of flavor.

Let it stand for at least 10 minutes before serving to let the flavors meld.

a recipe photo of the Simple No-Cook Grated Beet & Carrot Salad

Photographer: Robby Lozano, Food Stylist: Marianne Williams, Prop Stylist: Tucker Vines

a recipe photo of the Chicken Fajita Salad

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

a recipe photo of the No-Cook White Bean & Spinach Caprese Salad

a recipe photo of the Beet Salad with Goat Cheese & Balsamic Vinaigrette

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans

a recipe photo Tomato-Cucumber Salad Over Whipped Feta

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum

a recipe photo of the Anti-Inflammatory Sweet Potato Salad

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling

a recipe photo of the Creamy Roasted Cabbage Caesar Salad With Chicken

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf

a recipe photo of the Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans

a recipe photo of the Cabbage Salad with Apple, Walnuts & Gorgonzola

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser

a recipe photo of the Spinach Salad

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser

a recipe photo of the Chicken Caprese Salad

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco

a photo of the ingredients all mixed together in a bowl

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster