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This quick and easy salad can be served as a side dish or a main course. I suggest serving it with sliced apple, sweet gherkins, or cornichons. Nice bread and a glass of white wine wouldn't hurt either!
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A cranberry gelatin salad is made with fresh cranberries, mandarin oranges, and pecans for a tangy, fruity flavor and a nutty crunch.
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The classic pairing of tomatoes and basil brings a gourmet flair to this easy-to-make egg salad sandwich.
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This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Peas and Carrot Succotash Salad Recipe from Food Network
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Part of the goodness of these fork-smashed potatoes is their simplicity. Warm potatoes get the fork treatment, as they're smashed up with eggs, dill pickles, mayo, and salt.
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A refreshing and simple summer salad that's perfect for picnics or barbeques. Cucumbers are marinated in red wine vinegar, sugar, salt, chopped tomatoes, red onions, mint, and olive oil; great with a spicy flank steak and potatoes.
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Get Kale-Pasta Mason Jar Salad Recipe from Food Network
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Jenn Louis uses whatever melon looks best at the market. She sometimes swaps out the feta for ricotta salata or the chives for mint.
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This easy recipe combines the pungent flavors of curry and mango for a filling and delicious dish that will have everyone going back for seconds!
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Make sure you're careful in removing all the skin and pith of the grapefruit so you get a perfect bite of citrus to offset the onion and smoky shrimp.
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Chill this ramen broccoli slaw for an hour in its simple, sweet, and sour vinaigrette and you have a satisfyingly crunchy and easy coleslaw.