Use this to dress your salad or as a dipping sauce for cut vegetables. Don't like cilantro? No problem, just swap it out for Italian parsley or dill.

Submitted by CHEF_MEG

This recipe is part of "The SparkPeople Cookbook." Order your copy today! This salad is even better the longer it sits in the fridge, so we love to make a big batch of it and eat it throughout the week.

Submitted by CHEF_MEG

Tacos are one of my favorite all time things and this recipe satisfies my craving.

Submitted by RAWEBER1117

A refreshing alternative to tuna salad. Pair with tomatoes and cucumber for a light lunch.

Submitted by JLPNURSE

This hearty, healthy salad is great warm or cold. It's even better the next day, after the flavors have had a chance to mingle.

Submitted by SPARK_RECIPES

This seasonal salad is ready in a flash. You will love the softness of the greens with the crunch of the radish and pomegranate.

Submitted by CHEF_MEG

I love ranch dressing, but it's so heavy! Here's a lighter version that also happens to be vegan. You can substitute regular low-fat mayonnaise and skim milk for the coconut milk and vegan mayo.

Creamy cole slaw pairs well with fried chicken, but who needs all that mayo? This one uses Greek yogurt and a healthier mayo, plus a few other secret ingredients.

Submitted by SPARKSOLUTION

This light salad perfectly complements spicier main dishes.

Submitted by GBUNDRA

Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach and crunchy toasted almonds.

Submitted by CHEF_MEG