Remember those insipid wedges of iceberg buried beneath blobs of bottled blue cheese dressing? This salad will erase all such memories.

We wish someone had told us about this uncommon take on bread salad, which embellishes the usual suspects with figs and walnuts, a heck of a lot earlier.

You don’t have to be Greek for this simple salad of heirloom tomatoes, green beans, yellow wax beans, red onion, feta, and olives to taste like home.

Veggies from the garden or greenmarket are cooked ever so gently, then tossed with a mild vinaigrette and gilded with chicken. Summer at its simplest.

A miscellany of spring greens that boasts flavors the likes of which you just can’t find shrink-wrapped in plastic.

This salad, bright with arugula, fennel, and orange, is everything you need for a light lunch or side. It’s peppery, sweet, licorice-y and oh-so-tempting.

This salad recipe–a great segue between winter and spring–is filled with cubes of roasted sweet potatoes, wedges of onions, and a sprinkling of feta on top of earthy spinach.

This salad is a bit of an intrigue, what with the velvety goat cheese crottins cozying up to the salty and oh-so-velvety prosciutto. Shame!

Offer up this tangerine and beet salad recipe–all bright and sunny yellow–in the middle of a dismal winter day, and you’ll be hailed as a kitchen hero, nay, savior.

For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.

Hate Brussels sprouts? Well, hate them no more. Here shaved sprouts are tossed with thin slices of pecorino and prosciutto and dressed with lemon and oil.

This figs and burrata salad takes all of minutes to put together. Just tear the figs, rip the cheese, and drizzle with rosemary oil. Badda bing.

For this lovely grilled salad recipe, sweet grilled radicchio is tossed with zingy chunks of Gorgonzola and a drizzle of balsamic dressing.

With its spark of lime juice and hint of heat, this slaw is the perfect side to steamed fish, pan-roasted chicken, pulled pork.

An unconventional take on a classic that’s made with zucchini and dressed one of two ways, whether rich and creamy with mayo and mustard, or tart and sweet with vinegar and sugar.

A British take on potato salad that’s both simple and sublime, relying on the tart richness of creme fraiche and the pucker of lemon. A new summer staple.

Simple. Spunky. Surprising. Refreshing. Just what we look for in a summer salad. Cucumbers, vinegar, oil, ginger, and lemongrass do the trick.

Whether you like a big or small salad, you’ll find it here. We think of this as an anything-goes-anytime-of-year salad. Swap outs are highly encouraged.

For this salad, fresh corn, green tomatoes, and red onion are tossed in a refreshing Champagne vinaigrette. All hail summer!

A touch of maple syrup infuses traditional coleslaw with a unique, unexpected sweetness. Try this slaw with pulled pork sandwiches, burgers, or barbecue.