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Feta cheese and cucumbers are stirred into warm lentils creating a creamy lentil salad perfect as a side dish or spooned over brown rice.
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This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
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Crunchy broccoli and cauliflower florets are tossed with salty bacon, hard-boiled eggs, cheddar cheese, and a mayo dressing.
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Shredded coconut and chunks of pineapple, mandarin oranges, marshmallows, pecans and fruit cocktail are folded into whipped topping and chilled. Top with maraschino cherries when serving.
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Tri-colored rotini pasta is tossed with corn, black beans, Mexican cheese, and red bell peppers for a colorful and tasty pasta salad perfect for picnics.
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"You have to massage the kale," says Dr. Oz's wife Lisa, demonstrating at the 12-foot-long kitchen island how to make her vitamin-packed, no-cook salad. "Put the lemon juice and salt on and really rub it in. That's what makes the leaves tender."
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Hearty, robust, and delicious! All the stuff you dreamed about in a Greek salad - tomatoes, olives, feta cheese, cucumbers, and sun-dried tomatoes - all glistening from a splash of oil.
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Freshly made onion juice is the family secret to this old recipe for a sweet and tangy poppyseed salad dressing that's ready in just a few minutes.
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Slice yuba (tofu skin) and toss with carrots, green onion, cabbage, and peanut-ginger dressing to make Chef John's recipe for yuba noodle salad.
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This is not your regular potato salad. Potatoes are combined with roasted peppers, olives, onion and sweet pickle in a lime dressing. Try this when you want to be a little different.
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Thinly sliced carrots are roasted, then tossed with almonds, dried cranberries, and blue cheese in this award winning salad.
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Get German Potato Salad Recipe from Food Network