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Sweet and salty flavors combine to make this irresistible salad.
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Nutty wild rice combines with tender turkey, sweet grapes, crunchy almonds and a light, creamy dressing in this wonderful salad.
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This classic macaroni salad is a crowd-pleaser at every cookout, potluck, and picnic!
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Flaked, canned crab meat stars in this macaroni salad for a refreshing summertime side dish.
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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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There 's mixed greens in this great salad, along with artichoke hearts and slices of big fat red onion. Toss with a garlicky vinaigrette dressing, top with some grated Parmesan, and you 're ready.
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An open-faced crab salad sandwich with broiled Cheddar cheese makes a quick and easy breakfast or lunch.
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This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
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Fresh orange segments add a pop of color and bright citrus flavor to this spinach, bacon, and red onion salad with a light dressing.
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Bosc pears, watercress, and cucumbers are folded into a bowl of quinoa, and then napped with a sensational dressing whipped up with diced Kumquats, olive oil, cilantro, and lemon juice.
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The flavor of fresh fruit speaks for itself in this simple salad composed of watermelon, cantaloupe, pineapple, blueberries, plums and green and purple grapes.
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This is a great hot salad to serve on a cold night. This tastes great with any dish and can be changed according to your tastes.