68 sous salad recipes

Classic house salad with romaine, radicchio, shredded carrots, tomato, and cucumber tossed in vinaigrette. A crisp, colorful side salad ready in 15 minutes.

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.

Crack potatoes, a loaded hash brown casserole baked with sour cream, sharp cheddar, real bacon, and ranch seasoning until bubbly and golden. The cheesy, addictive potluck side everyone fights over.

An easy rendition of a weekday ready pork chop dinner covered in a tangy cranberry and onion sauce.

With only 4 ingredients, you'll enjoy licking your fingers with this easy chicken dish that adds some fruity fun to dinner.

A scrumptious spinach and artichoke dip that tastes amazing with tortilla chips are as a spread for sandwiches.

A scrumptious chicken dish that can easily be made with your cooking sidekick, the crockpot.

A vibrant, nutrient-packed salad featuring fresh spinach, crispy bacon, tender hard-boiled eggs, and peppery radishes, all tossed in a creamy garlic-cheese dressing with a zesty lemon kick. Perfect as a hearty side or light main dish

A hearty crunchy side salad with peas, celery and cashews in a creamy dressing.

Classic Buffalo wings with homemade tomato-based hot sauce and creamy blue cheese dressing. Deep-fried golden, tossed in tangy heat, served with chilled celery.

Quick, easy and refreshing. This delicious salad can also be served as a main course.

This is one of my favorites, and is always a hit when I bring it to potlucks.

Chilled salad soup with diced tomatoes, cucumber, green onions, and celery in tomato juice with vinegar and oil. A no-cook gazpacho-style cold soup.

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.

Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.