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Salads

Explore 1300 recipes, 60 articles, 48 galleries, 325 videos, and more

Spinach Salad with Pomegranate and Avocado

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Navy Bean Nicoise

Other Ideas:
French, Navy beans
Ingredients
  • 6 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 large shallot, minced
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons minced fresh parsley leaves
  • 3 tablespoons minced fresh basil leaves
  • Sea salt
  • Ground black pepper
  • 1 pound small red potatoes, boiled, then halved or quartered
  • 1 head red-leaf lettuce, leaves separated, washed and dried, inner leaves reserved for future use
  • 5 ounces baby spinach
  • 2 ripe medium tomatoes, cored and cut in wedges
  • 1 pound green beans, into 1-inch pieces, blanched and dried
  • 1/2 cup Nicoise olives
  • 3 tablespoons capers, rinsed and drained
  • Sea salt
  • Ground black pepper
  • 3 cups cooked navy beans, rinsed and drained
  • 1 medium celery stalk, diced
  • 2 teaspoons freshly grated lemon zest
  • Sea salt
  • Ground black pepper
  • 2 hard-boiled eggs, peeled and quartered lengthwise
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Chicken, Potato, and Butter Lettuce with Lemon-Garlic Dressing

Ingredients
  • 5 cloves garlic
  • 1 dried bay leaf
  • 4 (about 1 3/4 pounds) boneless and skinless chicken breasts
  • 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1/2 teaspoon coarse salt
  • 6 tablespoons part-skim ricotta cheese
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup loosely packed small dill sprigs, coarsely chopped
  • Freshly ground pepper
  • 3/4 pound small boiling potatoes, such as golden creamers
  • 1 head butter lettuce, leaves torn in half
  • 1/2 pint cherry tomatoes, halved
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Golden Papaya and Crab Salad

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Marinated Beet Salad

Time:55 mins
Other Ideas:
Beets, Salad course, Side dishes
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Sirloin Salad with Cilantro

Ingredients
  • 1 cup fresh cilantro leaves
  • 1/3 cup champagne vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup fresh orange juice
  • 1 tablespoon finely grated orange zest
  • 1 jalapeno, seeded and chopped
  • 1/2 teaspoon coarse salt
  • 1 pound sirloin steak (about 1 1/2 inches thick)
  • 1 small red onion, halved and sliced into wedges
  • Fresh flat-leaf parsley, for garnish
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Broiled Lobster and Grapefruit Salad

Ingredients
  • 2 Ruby Red grapefruits (1 pound each)
  • 2 lobster tails in shell, thawed if frozen
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 medium head Boston lettuce (8 ounces), torn into large pieces
  • 4 ounces endive, leaves halved lengthwise
  • 1/4 cup chives, cut into 1-inch pieces
  • 1 teaspoon finely grated Ruby Red grapefruit zest
  • 1 Ruby Red grapefruit, juiced (about 1/4 cup)
  • 1 tablespoon thinly sliced mint
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons sugar
  • 1 teaspoon white-wine vinegar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
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Papaya, Endive, and Crabmeat Salad

Ingredients
  • 1 cup papaya (Solo or Mexican), cubes (1/2 inch), plus 1 to 2 tablespoons fresh papaya seeds
  • 1 teaspoon grated peeled fresh ginger
  • 3 tablespoons fresh lime juice
  • 2 tablespoons grapeseed oil or light vegetable oil
  • 1/4 teaspoon coarse salt
  • 2 large Belgian endives, cut into matchsticks (about 3 cups)
  • 1 1/4 cups very thinly sliced English (hothouse) cucumber (1/2 cucumber)
  • 3/4 cup jumbo lump crabmeat, picked over
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Jicama-Citrus Salad

Ingredients
  • 1 red grapefruit, peel and pith removed
  • 1 navel orange, peel and pith removed
  • 3 tablespoons freshly squeezed lime juice
  • 4 1/2 teaspoons finely chopped fresh cilantro, plus leaves for garnish
  • 1/4 teaspoon crushed red pepper, flakes
  • 1/4 teaspoon coarse salt
  • 1 small jicama, (about 1 1/4 pounds), peeled and cut into thin matchsticks
  • 1 medium Granny Smith apple, cut into 3/4-inch chunks
  • 1 Kirby cucumber, peeled and cut crosswise into 1/4-inch-thick rounds
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Avocado, Shrimp, and Endive Salad

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 20 large shrimp, peeled and deveined
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 2 medium Belgian endives, leaves separated, larger ones cut into 1 1/2-inch pieces (about 3 cups)
  • 1 1/2 ripe Hass avocados, halved, pitted, peeled, and cut lengthwise into 1/2-inch-thick slices
  • 1 tablespoon coarsely chopped fresh tarragon
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