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Several types of berries, toasted nuts, and a mango dressing are lovely and delicious with mixed greens.
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This is the perfect summer dish. Very easy preparation, very light meal. I like to make this in the dead of a snow storm and pretend it's July in Tuscany.
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Ramen noodles, sliced almonds, raisins, and broccoli slaw come together for a crunchy and refreshing picnic salad.
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Brown mustard potato salad with hard-boiled eggs and sweet relish is close to the traditional recipe with a slight twist.
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Get Farro and Corn Salad Recipe from Food Network
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Fresh persimmon, toasted walnuts, and sliced pear dress up this tangy and colorful fall salad.
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Get Kale and Apple Salad Recipe from Food Network
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Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.
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This layered salad made with corn, red bell pepper, hummus, carrots, and Cheddar cheese is a vegetarian, healthier version of 7-layer dip.
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This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled flank steak is served on a bed of romaine lettuce with fresh mint, cilantro, and Thai basil and tossed in a flavorful lime juice dressing in this authentic Thai steak salad.