Vegetable and Green Salad Recipes
Lettuce, vegetables, and fruits are the stars of these salads. Make the most of in-season produce with recipes that will have you going back for seconds.
This salad if full of color and flavor, as well as being packed with nutrients. Sharp, creamy goat cheese rounds out the bitter greens and sweet beets.
This salad combines the peppery bite of arugula with the sweetness of juicy pears and the earthy crunch of walnuts. If you can’t find Bosc pears, Anjou or Sare are also good choices for salads.
Try this combo of bitter greens and sweet fruit for a summer treat that will leave your taste buds delighted. Choose squat, round Fuyu persimmons for salads; they are crisp when ripe and hold up well for slicing.
This salad is a super simple side dish, but packs a real punch because of the Gorgonzola cheese. Serve alongside a nice steak or a piece of a flavorful fish, such as tuna or salmon.
For some, beets have a bad rap. But this salad will change your mind. Sweet, roasted beets combined with peppery arugula and salty cheese may just leave you a beet fanatic.
If you are having trouble enjoying Brussels sprouts, here is your answer: put bacon on them! The maple syrup, applewood-smoked bacon, and pecans make this salad wholesome, sweet, and smoky. Look for in-season brussels sprouts between September and February.
Although you can successfully prepare this colorful end-of-summer salad on a gas grill, charcoal will imbue the vegetables with extra flavor. White wine vinegar or champagne vinegar complement the flavor of the dish.
This gourmet take on potato salad is a perfect pair for BBQ or sandwiches. Crème fraîche is a thickened cream product with a mildly tangy, nutty flavor; you'll often find it in tubs near the gourmet cheeses.
Try this for a healthy, fresh, and low-cal substitute for creamy potato salad. You can serve this dish at room temperature just after it’s tossed together, or make it ahead, refrigerate, and serve chilled.
This salad just screams fresh. The crunchy romaine, refreshing mint, and sweet onions give this summery salad a bang. Find figs from June to October and use ASAP. The usually only last five days in the refrigerator.
This simple salad boasts plenty of early-summer flavor. You can substitute crumbled feta cheese for the pecorino. If you can’t find fresh peas, use frozen thawed petite green peas.
For a quick, tasty, and affordable side dish to bring to parties, picnics, or just to house in the fridge for snacks, try this recipe. Fresh summer corn can be a sweet treat, especially with tight, green husks and golden, moist silks.
A brief turn over hot coals wilts hearty romaine lettuce ever so slightly and infuses it with a delicious smoky flavor, yielding a special salad that’s easy to put together. Serve with any type of grilled meat, fish, or burgers.
Fresh and pleasantly spicy, this citrusy take on coleslaw is an ideal side dish or topping for bratwursts or burgers. Leave the seeds in some peppers for added of them for a milder dish. If you have time, toast the walnuts and allow them to cool for more flavor.
Something fresh, vibrant, and crunchy is often missing from potluck gatherings; this easy, portable salad will get gobbled up quickly because it satisfies on all those levels.
Fresh veggies are plentiful at the farmers’ markets this time of year. Thankfully, we have just the dish to utilize the herbivorous gems you found at the market. Fresh herbs make all the difference in this versatile dressing. Try it on any combination of greens and vegetables from your local farmers' market.
Serve this minty salad as a first course for a holiday feast. You can prepare every component well in advance. Make the dressing several hours or even a day ahead; just bring to room temperature before serving.
With a faint pea flavor, pea shoots are lovely in salads, stir-fries, pizzas, and soups. Look for them at farm stands or Asian markets in spring, and get them while you can—their flavor turns bitter at the end of the growing season.
If you are fed up with boring salads, dine on something with a kick. This salad blends tangy Vidalia onions, sharp blue cheese, and sweet berries for a wonderfully delicious dish.
Bitter radicchio, balanced by salt, prosciutto, and walnut oil, finds a place in this well-rounded salad that features all five major tastes. Substitute extra-virgin olive oil for walnut oil, if you prefer.
Tart cherries, sharp feta, and crisp romaine blend together nicely for this classic hors d'oeuvre. Customize this basic salad by using other fruit, such as dried cranberries, apricots, or raisins. Try blue or goat cheese for variation.
You can put this on the same plate as a center meat dish for a well-balanced meal that is easy on the eyes. Also called Italian flat beans or runner beans, this snap bean variety looks like a wide, flat green bean. You can easily substitute an equal amount of regular green beans.
Summer squash is delicious raw when it's shaved and marinated with a bit of salt. Add salty prosciutto and you have the perfect side dish.
This salad hits a lot of flavorful notes: sweet fruit, earthy nuts, refreshing mint, and slight bitterness from Belgian endive. Though you can buy Belgian endive year-round, it peaks between November and April. Choose tightly packed heads with lightly colored tips.
Use organic, locally grown strawberries in spring when you can find them. Their intensely sweet flavor, combined with the mint and vinaigrette, makes this salad sublime.
Use this light salad as a zesty companion to fried shrimp or chicken. Fennel is a very flavorful herb that offers a distinctive taste to jazz up a neutral main course.
Ramps and new potatoes, a wonderful, edible ode to spring, pair well together. If you’ve missed ramp season or you can’t find them, substitute thin leeks.
Using fresh orange juice, multicolored beets, and—for good measure—some creamy, tangy goat cheese, this starter salad celebrates the produce of the season and makes a knockout-gorgeous addition to the table.
As gorgeous as it is delicious, this salad will become a summer staple. Serve it with grilled chicken, pork, steaks, or seafood. Look for the Mirabelle or other golden-fleshed plums.
In Mexico, copas de frutas (fruit cups) are popular street food. They typically consist of fresh fruit sprinkled with lime juice and chili powder and are the inspiration for this jewel-colored fruit salad. Jicama (pronounced HEE-kah-mah), also known as a Mexican potato or turnip, tastes like a cross between an apple and a potato and adds crunch to the salad.
Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, arugula, herbes de Provence, goat cheese, and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad.