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Salad course

Explore 761 recipes, 45 articles, 26 galleries, 186 videos, and more

Spinach Salad with Pomegranate and Avocado

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Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette

Ingredients
  • 1/2 cup walnuts, roughly chopped
  • 4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
  • 1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
  • 1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
  • 1 large Granny Smith apple, peeled, cored, and thinly sliced
  • 3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons plus 1 teaspoon Dijon-style mustard
  • 1 garlic clove, grated through a fine grater or minced
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
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Golden Papaya and Crab Salad

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Marinated Beet Salad

Time:55 mins
Other Ideas:
Beets, Salads, 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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Creamy Kale Salad

Other Ideas:
Green Salad, Kale
Ingredients
  • 1 ripe avocado, halved, seed removed
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons walnut oil or extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 bunch kale (8 oz.), stemmed and coarsely chopped
  • 1 small red beet, peeled and thinly sliced
  • 1 sweet, crisp apple, cored and cut into thin wedges
  • 1/2 cup toasted walnuts, chopped
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Escarole Salad with Green Apple Vinaigrette and Crispy Shallots

Time:20 mins
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • Coarse salt and ground pepper
  • 2 tablespoons white-wine or Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3 tablespoons diced peeled Granny Smith apple
  • 1 large head escarole, trimmed and cut into bite-size pieces
  • 2 celery stalks, cut into 1/2-inch pieces, plus 1/2̇ cup tender inner leaves
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