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In this recipe, leftover Thanksgiving turkey is mixed with mayo, apples, walnuts, and grapes into an easy, hearty salad.
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Fruit salad gets a new twist with the addition of Rosa Marina, also known as orzo, pasta in this creamy fruit salad.
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This crowd-pleasing nacho-taco-salad made with cauliflower is perfect for your next summer picnic or potluck.
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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.
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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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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 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 Iceberg Salad with Shrimp Recipe from Food Network
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Sweet Vidalia onions, lots of avocado, and grilled chicken breasts marinated in steak sauce seem to do the trick. This pasta salad is indeed the best. Add in a huge dollop of Ranch dressing, an hour or so of chilling, and the best just got better.