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This recipe makes a big salad of Romaine lettuce, arugula, and mixed greens tossed with ham, beans, avocado, cucumber, tomato, sweet pepper, and radishes.
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Get cozy with this scrumptious slow-cooker meal from Lindsay Ostrom of Pinch of Yum.
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All the veggies in this salad - fresh corn, peppers, zucchini and onions - are chopped or diced, so the consistency is very much like salsa. Everything is sauteed in butter and then chilled, until ready to spoon onto a salad or into a warm tortilla with a dollop of sour cream.
cooking.nytimes.com
This colorful salad, made with peppery watercress, is easy to put together Dressed only with lemon juice, a separate horseradish cream is passed at the table Serve a small portion as a first course or a more generous amount as a main course for a light lunch.
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The mild flavor of the beets really shines in this lightly seasoned salad.
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This is a crunchy chicken and rice salad with an East Indian influence.
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Asian noodle salad with plenty of colorful veggies and a sesame ginger dressing.
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This delicious heirloom tomato and watermelon salad recipe is courtesy of Laurent Tourondel.
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Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.
cooking.nytimes.com
Sometimes a classic, masterfully executed salad is just what you want, and the easier the better Enter this simple French salad, also known as called carottes râpées It is grated carrots dressed with a simple vinaigrette; a lemony one works well
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A beet vinaigrette is drizzled over baby spinach leaves and walnuts coated with caramelized sugar. Goat cheese brings a final element of distinction to this elegant salad.
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Greek tomato salad with cucumbers, feta cheese, and olives will be the hit of the party. Everyone will be asking for the recipe!