Salad recipes

Classic Cobb salad with chicken, bacon, avocado, egg, and Roquefort dressing. Composed salad with rows of colorful toppings over crisp lettuce, perfect for elegant lunches.

The dressing is so garlicky without feeling spicy or overwhelmed, because the garlic has been cooked in the oil. The dressing works deliciously well with almost any your favorite salads.

Light and flavorful vinaigrette goes well with any kind of greens or pasta salad.

This refreshing summer grilled potato salad is a great accompaniment for any grilled main dishes off the BBQ.

Marinated cold steak salad with seared sirloin cubes, mushrooms, artichoke hearts, and cherry tomatoes in a homemade herb-Dijon vinaigrette. Make it overnight for the boldest flavor.

Chilled seafood rice salad loaded with scallops, shrimp, crab, and blanched broccoli over fluffy basmati, all tossed in a bright lemon vinaigrette. Feeds a crowd in just 10 minutes of prep.

Turkey Waldorf salad with diced turkey breast, apples, celery, and raisins tossed in a yogurt-apricot-Dijon dressing. A lighter post-Thanksgiving leftover riff on the classic Waldorf.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

This great salad is a good mixing, salmon contains a lot of vitamin D, Cucumber contains a lot of vitamin C, very healthy and light salads!

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

Warm chicken and rice salad tossed in balsamic vinaigrette with fresh tarragon and chives. Light, herbaceous, and served warm instead of cold. No mayo, all flavor.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.

Gala chicken breasts roll thin pounded breasts around an egg salad filling with chives, tarragon, and Dijon, then bake with a lemon-butter brush. Elegant make-ahead main.