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cooking.nytimes.com
There’s a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they’re just good The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
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A bite of this tangy noodle salad will help you feel fuller and satisfied longer, thanks to protein-packed canned chicken.
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A creamy pineapple and marshmallow layer tops a strawberry-cherry base in this family recipe that's sure to be a hit at family gatherings.
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This fresh summer side dish puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning, you get a zesty salad.
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Avocado is tossed with peas, tiny shrimp, olives, onions, and seasonings, then served in the shells made by the scooped-out avocado peels.
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Chickpeas, sun-dried tomatoes, and feta cheese are the stand-out ingredients in this easy and remarkably flavorful chilled salad.
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This is my Mom's recipe for tuna salad which happens to contain no mayonnaise. Being Catholic, we had it every Friday night for dinner.
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You can add other fruits such as mandarin oranges and bananas to this creamy fruit and marshmallow salad.
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Penne pasta is tossed with basil pesto, mozzarella pearls, cherry tomatoes, Parmesan cheese, and black olives for a colorful and delicious pasta salad.
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Inspired by the ingredients list on a package of pasta salad mix, this recipe for homemade pasta salad dressing is a snap to make in your blender.
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This simple, elegant and flavorful chicken salad features tender chicken nestled in a dressing of homemade mayonnaise studded with red grapes, pecans and blue cheese.
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The mango gives this salad a tantalizing touch of sweetness.