Salad recipes

Crispy Fried Whole Fish with Bacon-Potato Salad recipe

Spinach and feta filo pie: wilted spinach and a lemony egg-feta-Cheddar filling baked under crisp, oil-brushed layers of filo with toasted pine nuts and a hint of cayenne. A Jamie Oliver classic.

A light and tasty potato salad. The cucumber and bell peppers add the crunchiness and refreshing taste, a great side dish at a hot summer day.

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Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

An easy leftover turkey breakfast strata. Make ahead the night before and just pop it in the oven in the morning.

Make these delicious and economical tuna burgers for your family. They are ready within 20 minutes and perfect for a supper on a busy weekday.

A delicious way to make your breakfast shine, and it's also packed with goodness.

Salat iz yaits: classic Russian egg salad with hard-boiled eggs, sour cream, mayo, garlic, scallions, and a touch of hot mustard. Bright pimento garnish, ready in 20 minutes.

Avocado halves filled with crabmeat salad, topped with chopped egg and garnished with anchovies, pimiento, and olives. Served with a tarragon-chervil herbed mayonnaise dressing on the side.

Paskha, the traditional Russian Easter cheese dessert with cottage cheese, farmer's cheese, raspberry jam, candied orange peel, and almonds. Molded, drained, and served cold.

Homemade Thousand Island dressing with chili sauce, hard-boiled eggs, dill pickle, and a dash of barbecue sauce. Creamy, tangy, and ready in 10 minutes flat.

Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.

Here is this New England yankee's version of a Southern classic. The cornmeal and panko crumb crust is what sets this recipe apart from others.

Hamburger fischsalat is a German-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a mustard-lemon sour cream dressing. Chilled and garnished with beet slices.

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.