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Salads

Explore 1270 recipes, 61 articles, 53 galleries, 281 videos, and more

Bread Salad with Feta

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Frisee Salad with Lardons and Poached Eggs

Other Ideas:
Bacon, French, Frisee
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Make ahead Chicken Salad

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Salmon Salad with Chives

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Quinoa and Corn Salad with Pumpkin Seeds

Ingredients
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 medium garlic clove, minced or pressed
  • 1/2 cup extra-virgin olive oil
  • Sea salt
  • 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked)
  • 2 ears corn, kernels cut from cob
  • 1 medium red pepper, cored, seeded, and diced
  • 1 large cucumber, peeled, halved lengthwise, seeded, and diced
  • 3 scallions, thinly sliced
  • 1 large jalapeno pepper, seeded and diced
  • 1/4 cup roughly chopped fresh cilantro leaves
  • 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
  • 2 ripe medium tomatoes, cored and cut in thin wedges
  • 1 ripe avocado, pitted and thinly sliced
  • 1 lime, cut in wedges
  • 1/4 cup pumpkin seeds, toasted
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Grilled Polenta and Balsamic Mushrooms

Ingredients
  • 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
  • 2 garlic cloves, coarsely chopped (about 1 tablespoon)
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon coarsely chopped fresh thyme
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 1/3 cup balsamic vinegar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
  • 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles
  • 2 cups arugula (2 ounces)
  • 8 ounces Parmigiano-Reggiano, shaved
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