Flank Steak and Arugula Salad
For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.
Martha's Favorite Vinaigrette
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.
Classic Caesar Salad
Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.
Grilled Skirt-Steak Salad
Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.
Lobster Salad with Greens and Citrus Vinaigrette
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Boston Lettuce with Shaved Parmesan
Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.
Frisee Salad with Dijon Vinaigrette
Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.
Dandelions' sawtooth leaves bring a pleasant bitterness to the table. They're best picked when tender, before the plant blooms, and they can be served raw or cooked.