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Green peas and water chestnuts combine with a vinaigrette dressing for a crunchy colorful salad that is perfect for picnics or lunch.
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This is a traditional German beet salad with a simple oil and apple cider vinegar dressing and caraway seeds that can be eaten warm or cold.
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This colorful and snappy salad features Pace® Salsa Verde mixed with red pepper, whole kernel corn, black beans, mango, and cilantro.
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A light, satisfying dish, the smokiness of the fish, tangy punch from the Dijon vinaigrette, and brightness of apple give this salad a refreshing depth and range of flavor.
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Michael Symon tosses quinoa with arugula, apple, raisins, and fresh herbs, then spoons the salad into a halved baked squash.
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Get Lemon Broiled Chicken with Bulgur Salad Recipe from Food Network
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Kale, cabbage, and Brussels sprouts are tossed with pepitas and dried cranberries in a citrusy poppy seed dressing creating a hearty and crunchy salad.
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All the work has really been done for you, since you begin with a store bought dressing, and just fancy it up. A bit of oregano, a smidgen of dried basil and minced onion. A teaspoon of sugar and you 're done.
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Get Couscous Salad with Tomatoes and Mint Recipe from Food Network
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When buying watercress, look for bunches with bright, glossy green leaves that haven't begun to wilt. Store in a plastic bag, in paper towels, up to 5 days.
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this recipe was inspired by a restraunt in califonia that served dishes only with tuna. so i decided to make a salad that remins me of there.
Ingredients: tuna
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.