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Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad.
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This vegan recipe mixes tomatoes, corn, tomatillos, jicama, and chiles together, then tosses them with a creamy chipotle and avocado dressing.
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A healthy shrimp and greens salad recipe. You'll need a batch of Yogurt-Avocado Dressing for tossing.
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This bok choy and pineapple salad recipe has sliced bok choy, carrots, cucumber, pineapple, and scallions tossed in a peanut dressing.
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Get Avocado and Grilled Corn Salad with Green Goddess Dressing Recipe from Food Network
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Fresh tomato, basil, and corn salad tossed in a simple apple cider dressing is a refreshing salad to make anytime of the year.
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A salad bowl of crisp iceberg lettuce is topped with cooked chicken, mushrooms, bacon, and gently-cooked eggs, and served warm for a nice lunch for two.
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Get Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette Recipe from Food Network
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Get Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps Recipe from Food Network
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You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
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Get Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing Recipe from Food Network