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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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Purple potatoes and red radishes bring bright colors to this potato salad that also features onion and blue cheese.
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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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A delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb.
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This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
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Get Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing Recipe from Food Network
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Get Peach and Tomato Salad with Sweet Southern Dressing, Pecans and Farmer's Cheese Recipe from Food Network
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Get Frittata, Fruit Stuffed Crepes, Mango and Arugula Salad with Balsamic Vinaigrette Dressing Recipe from Food Network
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An appetite-piquing salad with peppery greens and tart pineapple.
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Get Pasta Salad with Roasted Red Peppers and Basil with White Balsamic Dressing Recipe from Food Network
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Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.