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The fantastic flavor of this creamy Yukon Gold potato salad is created by peeling the potatoes and mixing in the rest of the ingredients while the potatoes are still warm.
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Corn salad with plenty of corn varieties, tomatoes with green chile peppers, and red bell pepper is a quick and easy side dish for picnics or Cinco de Mayo parties.
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This is a simple healthy dish that can be used as a small salad for lunch or a yummy side dish. This is great on its own or would work wonderfully as a side dish.
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Translucent onion slices are added to cooked barley along with plump apricots, almonds and parsley. Then a yogurt and honey dressing, infused with cinnamon, turmeric, nutmeg and lemon juice, is swirled into this yummy salad.
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This bean salad is best served at room temperature after being chilled in the refrigerator overnight to allow the flavors to meld, but can be enjoyed immediately if you're in need of a quick dish.
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This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
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Get Tandoori Chicken Recipe from Food Network
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Looking for a unique salad to make for a fancy dinner? Adding blood oranges and jalapeno vinaigrette to fresh spinach will wow your guests.
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Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad.
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Fennel and avocado are mixed together and seasoned with extra-virgin olive oil and nutmeg in this tasty, quick and easy Italian salad recipe.
Ingredients: fennel, avocado, olive oil, nutmeg
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The fiery little candies called red hots inspired this salad, in which beets get spiked with cayenne pepper and sweetened with maple syrup. Recipe By: Marcia Kiesel
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The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.