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A classic. Tomatoes, olives, feta, peppers, onions and cucumbers, all sliced, chopped and waiting to be tossed with a great dressing. This recipe has one - red wine vinegar, olive oil, lemon juice and herbs. Toss and enjoy.
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This tangy and delicious cold salad it based on carrot, onion, and green bell pepper tossed in a dressing made with condensed tomato soup.
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An oregano/olive oil dressing with a dash of lemon makes this greek salad recipe just a bit different. All the veggies are chopped so when the salad is tossed, each bit gets its equal share of dressing.
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This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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A tart and creamy dressing of apple cider vinegar and mayonnaise binds together a festive mix of pasta, chopped eggs, pimentos, dill pickles, onions, bell peppers, olives and tiny squares of American cheese.
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Quinoa and black beans are tossed in a refreshing lime-cilantro vinaigrette for a quick and protein-packed lunch or side dish.
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Get Mexican Summer Salad Recipe from Food Network
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Fresh tuna is marinated in a sweet marinade of fish sauce, lime juice, and honey, stir-fried, and then tossed with garden fresh tomatoes, basil, and cilantro. A small, red chile pepper adds spice to this warm tuna salad.
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Get Chopped Nicoise Salad Recipe from Food Network
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There are quite a few posts asking for suggestions recently, so I thought I would post this complete meal rec. For those of you who don't like long ingredient...
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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This simple salad mixes canned sweet peas with water chestnuts and green onions in slightly spicy mayonnaise dressing for an easy appetizer or side dish.