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This is a smooth and creamy raspberry dressing. If you can find raspberry vinegar, use that instead.
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Crunchy bok choy is drizzled with sweetened soy vinaigrette and speckled with toasted almonds, sesame seeds and ramen noodles.
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This tasty tri-color rotini pasta with cucumbers, tomatoes, and avocado with Italian dressing makes a great addition to a potluck or picnic.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
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Gwyneth Paltrow transforms one of her favorite salads, the Niçoise, into a hearty one-dish dinner by roasting tuna steaks on a tangle of beans, tomatoes, anchovies, and olives.
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This protein-packed breakfast requires no cooking, takes only minutes to make, and is an egg-cellent make-ahead morning meal.
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This is a great recipe for this classic salad chock full of apples, walnuts, celery, and grapes. The mayonnaise dressing is perfect and a bit different, with apple juice, yogurt, and celery seeds mixed in.
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This sweet and crunchy salad is very kid friendly! I first tried this when I visited my family in Newfoundland, and managed to get a copy of the recipe. Make lots, there won't be any left over!
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This anchovy-free Caesar dressing is bold and creamy and takes no time to whip up.
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Made ahead of time and kept refrigerated, this pasta salad with cherry tomatoes, yellow bell pepper, and artichoke hearts and fresh basil is a real time saver when you're expecting guests.
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Several steps build to the final salad crescendo. Chopped apples and bananas marinate in pineapple juice, and kiwi and strawberries are sliced. Then everything is mixed into peach pie filling and spooned into a beautiful serving bowl.
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This is a wonderful salad on its own, or as the basis of your own creation. Strips of smoked salmon atop the lentils is one idea.