Beet, Lemon, and Walnut Salad
As soon as they are macerated to tone down their pucker, lemon segments are a beautiful addition to an earthy beet salad. Use the remaining sweetened lemon juice for vinaigrettes or lemonade.
Beets with Walnuts, Goat Cheese, and Baby Greens
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.
Crunchy Cucumber, Feta, and Almond Salad
Crunchy and crisp vegetables signify freshness—they taste as vibrant as they look. Fewer ingredients let you enjoy every kind of crunch, from crisp romaine to crunchy almonds, without overwhelming the palate.
Arugula and Pear Salad with Toasted Walnuts
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.
Frisée Salad with Persimmons, Dates, and Almonds
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.
Spring Vegetable and Herb Salad
Start with a handful of peak produce, and you'll have a great salad every time. Asparagus, radishes, peas, and delicate herbs celebrate the bounty of late spring. Remember that the fat in a salad doesn't have to come from oil in the dressing; a drizzle of browned butter brings everything together here.
Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette
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.
Curried Cauliflower Salad with Yogurt
Composed salads are more thoughtful than fussy; this one couldn't be easier to assemble. They're also more about what's left out (no ubiquitous cherry tomatoes or carrots) than what's included. Every ingredient here fits the Indian-inspired theme.
Beet and Arugula Salad with Kefalotyri
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.
Spinach with Garlic Vinaigrette
Use this simple and fast recipe to pair with pasta dishes or a meaty main course. The light, crisp, and tasty blend will accentuate a heavier meal.
Brussels Sprouts Salad with Warm Bacon Vinaigrette
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.
Candied Walnut, Pear, and Leafy Green Salad
A sweet salad for the fall – perfect for a picnic or a packed lunch. Top with grilled, sliced chicken for a hearty main course.
Charred Vegetable Salad
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.
Celery and Parsley Salad with Golden Raisins
A perfect complement to a heavy entrée; consider putting this on the table with a holiday meal.
Creamy Buttermilk-Herb Potato Salad
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.
Farmers’ Market Potato Salad
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.
Fig, Tomato, and Sweet Onion Salad
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.
Fresh English Pea Salad with Mint and Pecorino
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.
Frisée and Arugula Salad
Careful, this salad bites back! The bitter frisée and sharp radishes make this salad tasty, distinctive, and far from ordinary.
Asian Snap Pea Salad with Sesame-Orange Dressing
Pair this colorful collaboration with a noodle dish or stir fry for added eastern flare.
Golden Corn Salad with Fresh Basil
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.
Grilled Romaine with Creamy Herb Dressing
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.
Lemon-Arugula Potato Salad
This potato salad is a nice accompaniment to barbecued meat; the lemony flavor brings balance to rich flavors.
Lemony Cucumber Salad
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.
Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette
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.
New-Fashioned Apple and Raisin Slaw
Crunchy, creamy, sweet, and a bit spicy, this slaw has all the elements to become a family favorite.
Orange Salad with Arugula and Oil-Cured Olives
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.
Pea Shoot Salad with Radishes and Pickled Onion
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.
Pickled Onion, Blue Cheese, and Berry Salad
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.
Radicchio, Haricots Verts, and Sweet Lettuce Salad
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.
Romaine Salad with Balsamic Vinaigrette
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.
Romano Bean Salad
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's Best Garden Salad
This lighter fare is ideal for beating the summer heat and keeping slim for bikini season. The avocado adds a nice creamy balance to the citrusy dressing.
Shaved Summer Squash Salad with Prosciutto Crisps
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.
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Prepare this salad as a treat for an outdoor get-together.
Spinach, Endive, and Tangelo Salad
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.
Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette
Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable.
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.
Tomato, Cucumber, and Fennel Salad
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.
Warm Potato Salad with Ramps and Bacon
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.
Winter Salad with Roasted Beets and Citrus Reduction Dressing
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.
Yellow Plum Salad
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.
Winter Jeweled Fruit Salad
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.
Roasted Asparagus and Tomato Penne Salad with Goat Cheese
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.