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It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!
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The dressing is sweet and the salad is crunchy - hence the name of this tasty salad. A bit of sugar sweetens the herbed vinegar and oil dressing, and sunflower seeds, ramen noodles, cashews, and water chestnuts add the crunch in the coleslaw salad.
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Chef John uses chopped celery root in his version of this classic salad--just 4 ingredients and a creamy dressing is all it takes.
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Pan-fried zucchini and chicken breasts are tossed with olives, artichoke hearts, and Parmesan cheese for a Mediterranean-inspired salad.
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Layers of blue cheese, avocado, bacon, and sour cream make a great game-day snack.
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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This one is not for the kids! Super spicy and perfect for those hot summer days when you want something besides potato salad to take to the neighborhood BBQ.
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Thinly sliced cucumbers are tossed in a spicy, sesame seed dressing in this Korean cucumber salad that is refreshing side dish.
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With a fresh mint and lemon dressing, crispy prosciutto, and crumbled feta cheese, shaved yellow squash and zucchini become a luscious summer salad.
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This savory salad is a complete, filling meal that you can prep the night before and pull together quickly.
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Get Salmon Cakes with Salad Recipe from Food Network