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Cashews and sesame seeds are the base of this quick and easy vegan Caesar salad dressing recipe.
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A crisp and refreshing jicama salad for summer or anytime, this salad goes really well with a Mexican-style dish.
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This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This light and refreshing pasta salad is sweet, tart, and spicy all at once. Garnish with cilantro, sesame seeds, and lime wedges.
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This recipe is by Sara Dickerman and takes 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: celery, watermelon, cucumber, salt, sheep
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Grilled chicken is tossed with apple, candied walnuts, and blue cheese in raspberry vinaigrette to deliver a sweet topping to a large plate of salad greens.
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Toss radiatore pasta, ham, olives, Cotija cheese, and Greek dressing together for a Mediterranean-inspired pasta salad.
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Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
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Enjoy this amazing Buffalo chicken dip while watching the big game.
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Recipe is from Blue Apron Meals. For full step by step instructions with pictures visit http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil...
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Lobster tail meat adds a new twist to the traditional pot pie. It will become a family favorite comfort food!
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.