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Bacon, onions, and celery seed flavor this rich, warm German potato salad.
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A delicious treat anytime! A simple lobster salad with butter and just a hint of mayonnaise so that you can still taste the sweet lobster meat. Serve on toasted rolls or croissants. You won't be disappointed!
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Canned fruit and chopped nuts are folded into a creamy gelatin base in this cold salad.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegan rotini pasta salad is jam-packed with veggies like broccoli, cauliflower, butternut squash, peas, and jicama, just to name a few.
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This warm sweet potato salad is a fresh and tasty addition to any summer meal. The bright and tangy flavors of green onions, mustard, and balsamic vinegar balance the richness of the sweet potatoes in this great side dish.
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This colorful salad is a departure from the usual 7-layer salad. Avocado, pinto beans, tortilla chips and ranch dressing give it a south-of-the-border flair.
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Wild rice is mixed with a variety of colorful vegetables in a simple vinaigrette dressing creating a salad that will be the star of the party at your next pot luck.
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We're obsessed with this antipasto-inspired angel hair.
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This pasta salad with cucumber, tomato, and bell pepper is topped with bacon bits and dried cranberries.
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Ramen noodles are combined with cabbage, almonds, and sunflower seeds in this recipe for ramen salad.
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This bok choy salad gets its crunch from ramen noodles and toasted almonds. It is then tossed with a balsamic vinaigrette and soy sauce dressing for a flavorful salad.