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Vinegar with a bit of sugar "pickles " the cucumbers and red onion slices nicely. Serve as is, or spoon over grilled hamburgers or layer between two slices of cheese in a grilled cheese sandwich.
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Shrimp and imitation crab mingle in lightly sweetened mayonnaise with cabbage, celery, and green onion in this salad.
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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A potent mayonnaise-based dressing, extra-large croutons and thin strips of red chile give this salad a kick.
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Get Fresh Broccoli Salad Recipe from Food Network
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Macaroni in a simple syrup is tossed with pineapple chunks, mandarin oranges and whipped topping for a sweet, cool side dish.
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A pasta salad filled with colorful veggies gets its flavor from fat-free Italian salad dressing and an envelope of Italian salad dressing mix, so it's on the lighter side.
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You'll be surprised by how good this dessert is! The crust combines crushed pretzels, powdered sugar and melted butter. Then the crust is layered with a cream cheese filling and a strawberry gelatin topping.
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Real whipped cream envelopes macerated cranberries, crushed pineapple and marshmallows in this traditional thanksgiving salad for a crowd.
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Seasoned ground beef, pinto and kidney beans, lettuce, tomatoes, Cheddar cheese, and avocado round out this hearty main dish salad. It's topped with crushed corn chips and Catalina dressing.
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Watermelon, cucumber, and feta cheese are a surprising yet delicious combination of ingredients that make a nice starter salad or light main course.
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Spinach, crumbled bacon, and hard-boiled eggs are tossed with a tangy vinaigrette dressing for a salad that's perfect for potlucks and picnics.