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Tangy crumbled goat cheese adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.
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Colorful and fragrant, this chicken salad makes a super summer supper. Best served the day after making, it's beautiful if served in pineapple 'boats' or a halved cantaloupe or honeydew.
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The name of this salad sums it upboiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldnt usually support such a bold dressing, but here it works.
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Get Beet and Potato Salad with Blue Cheese Dressing and Dill Recipe from Food Network
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Get Herb Smoked Pacific Salmon with Shaved Fennel and Dill Salad Recipe from Food Network
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Get CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD Recipe from Food Network
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Get Danish Burgers with Herb Caper Sauce and a Mod Salad Recipe from Food Network
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Get 30-Minute Grilled Chicken Thighs with Watermelon and Feta Salad Recipe from Food Network
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Get Countdown #5 Radicchio and Grape Salad with Pecorino and Pistachios Recipe from Food Network
Ingredients: zinfandel, olive oil
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Get Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Recipe from Food Network