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This easy vegan pasta salad recipe is full of veggies, including olives, broccoli, and tomatoes, plus pickles and pickle juice for tangy flavor.
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Apples, cheddar, and rotisserie chicken make a killer combo in this salad.
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Don't worry! It's not really eagle! This is an easy elbow macaroni salad that my Aunt makes. Everybody LOVES it!
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This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
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Personal-sized watermelons make it easy to serve fruit salad inside individual watermelon-rind bowls!
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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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Get Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette Recipe from Food Network
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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Enjoy this crunchy variation of coleslaw with green pepper and celery in a tangy-sweet cider vinegar dressing made with a sugar substitute.
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Healthy and Colorful Beet and Kale Salad! Paleo and vegan, with red and golden beets, blood orange slices, kale, and toasted pistachios.
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A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
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This wonderful lime-accented edamame and corn salad with tomatoes, onion, and cilantro tastes especially good on a hot summer day.