White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.
The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
Napa cabbage, carrots, peanuts, scallions, and herbs are tossed with seared tofu and drizzled with an Asian garlic-chile sauce. A tofu lover’s salad.
This papaya, green pea, and rice salad is perfect for a summer’s day. The papaya is fresh, the green pea snappy, and the rice plump with the dressing.
For this chickpea and spinach salad, tender chickpeas are tossed in a dressing and served over a bed of spinach. A cooling yogurt topping crowns the salad.
Grilled lamb kebabs are tossed with lettuce, tomatoes, cucumbers, mint, and pita bread. Sure sounds like summer to us.
Sweet and spicy, crunchy and tender, bold and subtle all collide in this simple yet surprisingly intriguing salad.
Cooked shrimp, grilled focaccia, cucumbers, tomatoes, capers, olives, and frisee are tossed in a spiky vinaigrette. A classy panzanella or bread salad.
Poached chicken, cabbage strips, carrot slivers, and Vietnamese coriander are tossed in a classic Vietnamese lime dressing. A great outdoor salad.
Fusili pasta, bell peppers, celery, onions, olives, and pickles are tossed in a tangy dressing made from Greek yogurt. A perfect summer pasta salad.
A summer potato salad couldn’t be easier. Warm baby red potatoes are drizzled with a basil-packed dressing made with garlic, vinegar, and mustard.
This recipe for the classic French bistro salad combines salad greens, a softly cooked egg, and bits of bacon. It makes for an easy lunch or dinner.
Creamy and subtle and delicate and nuanced. That’s what people are saying about this lovely light lunch recipe.
Hearts of palm and sweet mango are tossed in a mustard dressing flavored with shallots, garlic, and thyme. A perfect light, healthy summer lunch.
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