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This easy and tasty salad is great for a meal or a side with a snappy and sweet taste.
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Here is Craig Claiborne's version of the classic lunchbox staple Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.
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This vegan Japanese spinach salad is a fresh and quick substitute for an Asian seaweed salad with similar umami flavors of soy and sesame.
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Sweet potato and orange are tossed in a light honey-lemon dressing to make a colorful salad that happens to be paleo and gluten-free.
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Leftover chicken and cooked rice can be turned into a big bowl of Mexican-influenced flavor via the addition of salsa, beans, corn, avocado, and cilantro.
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Get Hot and Sour Beef Salad Recipe from Food Network
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A simple cumin dressing is tossed with a salad bowl full of kernel corn and black beans. It's sensational as is but we think it would be super rolled in a warm tortilla with a dollop of sour cream.
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Seasoned chicken strips highlight this pasta salad tossed with tomatoes, chopped lettuce, mozzarella, and onion. Feel free to add your favorite garnishes.
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The dressing makes the difference in this salad. Mayonnaise, a bit of milk, and a package of dry ranch salad dressing mix combine to make a delicious dressing for the tuna, peas, carrots, and cooked macaroni. Chill and serve to six.
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Cabbage and carrots get a quick brine, then a dressing of sesame, vinegar, cayenne, and sugar for great kimchi flavor without the wait.
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This cucumber dill salad is made with a creamy homemade dressing for a refreshing twist on a classic favorite.
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Use up the bounty of summer with this refreshing and crispy salad with cucumbers, rice vinegar, salt, pepper, and chopped fresh dill or basil.