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Here's a flavorful sandwich twist on a classic salad that's a good source of both calcium from the cheese and vitamin A from the lettuce.
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Pineapple pretzel salad made with buttery pretzels folded into a fluffy pineapple-cream cheese base will be a favorite dish at your parties.
cooking.nytimes.com
This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet canned corn is tossed in a homemade balsamic dressing and balanced out with spicy arugula and goat cheese.
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This is hands down the best salad that I've ever had. A homemade vinaigrette perfectly accents this simple salad of fresh baby bok choy, green onions, and toasted almonds.
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Green Goddess dressing a mix of mayonnaise, sour cream, herbs, anchovies, and lemon was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess.
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This creamy shrimp salad with dill is great served inside fresh pita bread.
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This pasta salad features mango chutney, chopped apples, and shrimp for a new variation on an old favorite.
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This fresh corn salad is a refreshingly simple side dish that's perfect for a hot summer night or afternoon picnic.
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This crab salad omelet recipe is a delicious way to serve leftover crab for breakfast.
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Lettuce, tomatoes, cucumber, red onion, avocado, and olives are tossed in a creamy dressing with the flavor boost of Pace® Picante Sauce.
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Get Simple Green Bean Salad Recipe from Food Network