Salad Recipes

Chopped scallions are sprinkled on a potato salad made with Yukon golds.

Prepare this deconstructed sandwich at night or in the morning, and store each part separately. At lunchtime, or dinnertime, simply arrange and serve.

Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.

This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad bowl; it's also great for drizzling over dishes like rice pilaf, steamed green beans, and even mains like baked chicken or fish.

This vibrant salad made with shredded red cabbage, carrots, and fresh herbs makes for a great lunch. It's easy to put together and versatile too, swap cubed firm tofu for the leftover or rotisserie chicken to make the salad vegetarian. And if you don't like it so spicy, know that most of a jalapeño's spiciness is in the ribs and seeds—omit them for a milder dressing.

Cream is brightened with lemon—fresh juice and zest—and used to coat tender butter lettuce in this simple green salad. The leaves are artfully arranged by size on each plate.

This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw.

In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the dressing.

Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.

This Grapefruit and Smoked-Trout "Cobb" Salad is equal parts refreshing and satisfying. To cool cooked farro and other grains more quickly, spread them out on a rimmed baking sheet and transfer to refrigerator until cool.

This salad is low in calories and fat but has loads of vibrant flavor. Pair it with your favorite protein.

Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This one-pan recipe comes from our book "One Pot."

The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.

While beef broth might seem like an unexpected ingredient, it's a must for authentic German potato salad. Mixed with sauteed onions, it gives the vinegary slices of Yukon Golds an extra savory touch.

Sauteed red cabbage is at once colorful and comforting as the weather cools.

If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.

The variety of seeds and the kale make this a distinctive twist on coleslaw.

Turn leftovers into Asian-inspired pulled-pork sandwiches.

Get a step-by-step guide to creating the perfect caesar salad with this comprehensive recipe. 

French green lentils and Swiss chard join the aromatic blend of finely diced onion, carrot, and celery known as mirepoix in this hearty salad. It's tossed in a lemony mustard dressing while still warm and finished with fresh parsley, creamy goat cheese, crunchy almonds, and the piece de resistance, poached eggs.

Serve this fresh and simple salad with heavier Japanese fare, such as Tonkatsu, for a complete meal.

These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.

In this healthy rendition of the classic salad, nonfat yogurt replaces mayonnaise. It also includes fewer walnuts -- and these are toasted to bring out their flavor.