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Fresh mint, parsley, green onions, and cucumber are tossed with bulgur to make this great summer salad seasoned with ginger and coriander. The jumbo shrimp make it a meal!
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This Italian-inspired pasta salad with zesty peppers, briny olives, grape tomatoes, and a creamy dressing is a flavorful favorite.
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Radishes and toasted walnuts are tossed in a vinaigrette flecked with mint in this quick and easy Lebanese radish salad.
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Peanuts, crumbled bacon and raisins, join broccoli florets in this tasty salad that is marinated overnight in a mayonnaise dressing.
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A festive salad for those special holiday meals is easy to make, and combines the bright fall flavors of cranberries, orange, glazed walnuts, and blue cheese. Avocado adds an elegant touch.
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
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Granny Smith apples and avocados are folded together with a lemon-honey dressing for a quick and easy salad for breakfast or a snack.
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Spicy mustard greens, chile sauce, and cornichons liven up this potato salad.
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This salad is perfect for picnics.
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This homemade buttermilk ranch dressing is great on salads, but try it on roasted vegetables or in a pasta salad for an extra kick of flavor.
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An easy yet unexpected weeknight dinner.
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This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.