Salad Recipes

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Lime Waldorf salad with crisp apples, ripe pears, walnuts, golden raisins, and a zesty lime mayonnaise dressing. Finished with fresh mint and sunflower seeds for crunch.

Low-calorie yogurt salad dressing with cucumber, fresh mint, and garlic. A creamy, tangy alternative to heavy dressings with just 6 ingredients and no oil needed.

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

Honey-mustard mayo salad dressing with lemon juice, half-and-half, and fresh parsley. Versatile creamy dressing for green salads with endless mix-in possibilities.

Chicken salad with red cabbage, Granny Smith apples, walnuts, and julienned carrots in a honey balsamic Dijon dressing. Garnished with fresh orange and kiwi slices.

Retro orange jello gets a creamy upgrade with whipped cream and sweet mandarin oranges in this nostalgic potluck favorite from Gram's kitchen. Ready in minutes with just 6 ingredients.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Marinated mushrooms from Mollie Katzen: briefly simmered button mushrooms soaked in olive oil, lemon juice, garlic, and thyme. A make-ahead vegetarian antipasto or salad topper.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Cold spaghetti pasta salad tossed with diced cucumber, red bell pepper, fresh tomatoes, tomato sauce, and bottled Italian dressing. A potluck classic that travels well and tastes better the second day.

Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.

Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.

Melon and hearts of palm salad with honeydew, cantaloupe, and artichoke hearts dressed in a mango chutney-lime vinaigrette. An elegant, refreshing summer salad.