Salad recipes

This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

My husband told me he had never tasted so good flavour,crayfish,poached quai eggs salad,and truffle vinaigrette,combined very well.The crayfish inside them,when you eat one,you want to eat another,hope we can share this great recipe together!

I used roasted bell pepper instead of pimento, which worked perfectly well. Roasted bell pepper added delicious smokiness to the coleslaw, and it was very easy to put together. Refreshing and quite tasty.

Skip store-bought packets and make your own Italian dressing mix that will keep in the pantry for up to a year.

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.

Tomato vinaigrette salad with fresh tomato wedges tossed in a white wine and balsamic dressing with garlic, parsley, and a pinch of chili heat. Five-minute summer side.

Chipotle-spiced grilled shrimp tucked into charred corn tortillas with a chunky avocado-tomatillo salsa verde. These quick shrimp tacos come together in under 40 minutes for an easy weeknight fiesta.

Pineapple coleslaw with shredded cabbage, sweet apple, carrot and pineapple tidbits in a creamy sour cream and mayo dressing. Sweet-tangy summer side that pairs with BBQ, fish tacos or pulled pork.

A vegetarian black-eyed pea salad tossed in a bold dressing of sambuca, fresh basil, lemon juice, and balsamic vinegar. The anise-kissed liqueur gives this bean salad an unexpected, aromatic twist you won't find anywhere else.

Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Poppy seed fruited slaw tosses shredded cabbage and carrots with juicy orange segments, halved red grapes, and a tangy poppy seed-cider vinaigrette. A sweet-savory summer side for picnics and barbecues.

Two versions of the classic drive-in nut burger: one topped with salted peanuts, American cheese, and Thousand Island, the other slathered with chunky peanut butter and Russian dressing. Retro burger bliss.

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.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.