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Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'
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Get Garden Potato Salad Recipe from Food Network
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Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.
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Trade mayonnaise for a mixture of olive oil and Dijon mustard and add in pickled gherkins and capers for an upgrade on what you might expect from this classic picnic fare.
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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
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Chicken, cheese, and fresh, tasty veggies — all topped with salsa. What's not to like?
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Get Roasted Beet Salad Recipe from Food Network
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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.
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Start the morning off right by eating these egg salad English muffins with a spicy kick!
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Korean potato salad is made with Korean mayonnaise spiced with gochujang, sesame oil and ginger. It's creamy, tangy, and savory with a hint of sweetness.
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.