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Salad course

Explore 760 recipes, 45 articles, 26 galleries, 184 videos, and more

Celery Root and Apple Slaw

Time:40 mins
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Tender Lettuce Salad

Time:10 mins
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Warm Potato-Veggie Salad

Time:30 mins
Ingredients
  • 1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 6 ounces green beans, trimmed and cut into 1-inch pieces (about 1 1/4 cups)
  • 1/3 cup light mayonnaise
  • 2 to 3 teaspoons white-wine vinegar
  • 1 scallion, thinly sliced
  • 1 carrot, coarsely grated
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Chicory Salad with Lemon Anchovy Vinaigrette

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Bean, Red Onion, and Parsley Salad

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Jicama Salad

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Fennel, Escarole, and Radish Salad

Time:15 mins
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Bacon, Pear, and Blue Cheese Salad

Ingredients
  • 4 cups apple cider, or juice
  • 1 small baguette, cut diagonally into 12 slices (1/2 inch each)
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 9 Seckel pears
  • Juice of 1 lemon
  • 8 medium shallots, peeled and cut into quarters
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 6 thick slabs bacon (6 ounces each), cut crosswise into 1-inch squares
  • 2 watercress, washed and large stems removed
  • 1/2 pound blue cheese
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Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette

Ingredients
  • 2 tablespoons honey
  • 5 tablespoons sherry vinegar
  • 5 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 3 ripe but firm Bosc pears, cored, each cut into eighths (unpeeled)
  • 8 shallots, halved lengthwise if large
  • 1 teaspoon Dijon mustard
  • 1/3 cup water
  • 1 large head frisee, trimmed, leaves separated
  • 2 heads Belgian endive, leaves separated and torn in half if large
  • 3/4 cup walnuts (3 ounces), toasted
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White Bean and Broccoli Salad

Time:15 mins
Ingredients
  • 2 tablespoons red-wine vinegar
  • 1/4 cup low-fat plain yogurt
  • 1 teaspoon chopped fresh rosemary
  • 1 can cannellini beans (15.5 ounces), drained and rinsed
  • 1 to 2 scallions (1/4 cup), thinly sliced
  • 2 ribs celery (1/2 cup), thinly sliced
  • 1/2 head broccoli (1 cup), cut into small florets
  • 1 seedless orange, peeled and cut into bite-size pieces
  • Coarse salt and ground pepper
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