Salads
LATEST STORIES
Chopped Salad
A chopped salad makes everyone happy, as each bite is full of different flavors and textures. Try to cut everything the same size and use equal amounts of all the vegetables until they are humming in contented harmony — and no one veggie gets to yell too loud. You can double or triple the recipe and store it, undressed, in an airtight container in the refrigerator for at least four days.
Watercress, Citrus, and Avocado Salad
Change up this classic salad by trying other combinations: dandelion greens with a balsamic and dried-cherry vinaigrette, or arugula with a warm pancetta dressing and shaved Parmesan. For a heartier salad, add diced smoked turkey or chicken, or a crumble of cooked bacon.
Asian-Inspired Salmon Niçoise
A great showcase for fresh seasonal vegetables (you can sub in any you like or happen to have on hand), this recipe is a new take on the classic French salade niçoise. Cook and chill salmon in advance, or use leftover salmon if you prefer.
Winter Citrus Salad With Parsley, Fennel and Walnuts
Liven up your winter with this fresh salad.
Coconut Millet Salad
A nice, bright change for a winter lunch, coconut-infused millet tossed with raisins and peanuts makes a great salad to serve with chicken satay, Asian turkey burgers or stir-fried tofu. You can also spoon it into Boston or Bibb lettuce leaves to make a wrap.
Apple Cabbage Coleslaw With Poppy Seed Vinaigrette
Apples and braised cabbage is the classic flavor pairing that inspired this salad. Traditional mayonnaise is replaced with poppy seed vinaigrette, which adds a great contrast of color and flavor. Full-fat yogurt is also a great substitute for mayo-based coleslaws.
Recipes: Kale, Four Ways
Incredibly versatile, kale varieties can be used interchangeably in most recipes, including these classic, easy preparations from Chef Cary Neff.
Simple Meals for Non-Cooks
Some sample recipes from Heidi Wachter’s continued foray into cooking for non-cooks.
Brussels Sprouts and Apple Salad
This recipe is terrific with a variety of other dressings, including raspberry vinaigrette. To save on preparation time, you can thinly slice or shred the sprouts in a food processor instead of pulling apart individual leaves.
French Lentil Salad With Feta on Arugula
A classic, protein-rich French salad. Top with chopped, toasted nuts for added crunch.
Millet and Black-Bean Salad With Sun-Dried-Tomato Vinaigrette
Hearty salads made with grains and beans are a great way to use your pantry. Get creative, and let your palate be your guide. Try experimenting with other grains, such as quinoa or brown rice, and a variety of veggies.
Thai Fish Cakes With Cucumber-Mint Salad
These fish cakes are traditionally made with raw fish that has been ground up, flavored with spices and fried. This recipe calls for canned salmon, but sardines, mackerel or kippers are perfectly tasty substitutions.
Spinach White Bean and Sardine Salad With Roasted Red-Pepper Vinaigrette
This fresh, Mediterranean-inspired salad is endlessly adaptable. Try adding canned artichoke hearts, olives, capers, feta cheese or cucumbers.
Beet Carpaccio
Carpaccio is traditionally made with thinly sliced raw beef. This version, made with sliced raw beets, is a great way to showcase a variety of heirloom beet varieties, such as striped Chioggia, golden and red.
Sauteéd Beet Greens With Smoked Sausage
To turn this hearty main dish into a side dish, cut out the sausage completely or include only half the amount.
Turkish Chopped Salad Recipe
Our favorite former roller girl shares one of her favorite salad recipes.
Cabbage Salad With Anchovy and Garlic Dressing
This salad subs cabbage for Romaine, creating a nice twist on the classic Caesar. Any variety of kale would also work well. For a heartier salad, try adding cannellini beans or chickpeas.
Sugar Snap Pea Salad
As soon as sugar snaps show up at the farmers’ market, I’m instantly happy. Sweet and crisp, this salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous and is oh-so-easy to love. – Celebrity Chef, Seamus Mullen
Wild Salmon, Roasted Beets & Apples on a Bed of Greens with Homemade Apple-Spiced Vinaigrette
Sarah Kay Hoffman shares a delicious whole-foods recipe to enjoy with your loved one on Valentine’s Day — or any day.
Quinoa Winter Salad
Served over supergreens like baby kale, spinach and beet greens, this hearty salad makes a fresh and flavorful meal. Try dried cherries, blueberries or diced dried apricots in place of the cranberries; substitute toasted pecans, almonds or walnuts for the pumpkin seeds.
Thai-Inspired Bok Choy and Pineapple Salad
This fresh summer salad can be prepped the day before, but toss the salad ingredients with the dressing right before serving for the freshest taste. Try adding 1/2 cup chopped red bell pepper for more color. If you can’t find Thai basil, use regular basil. If you don’t care for fish sauce, substitute tamari or soy sauce.