Salads
LATEST STORIES
Basic French Vinaigrette
A dressing that should be in every confident cook’s arsenal. Pair any high-quality oil with an acid (such as vinegar or freshly squeezed lemon juice), season, and you’ve got a simple and endlessly versatile vinaigrette that goes with just about any salad.
Buttermilk Ranch Dressing
Free from industrial vegetable oils, sugar, and chemical additives and preservatives, this homemade dressing pairs perfectly with crisp, sturdy greens, or can be used as a dip for grilled vegetables or vegetable crudité.
Green Goddess Dressing
Luscious and satisfying, this creamy dressing is a perennial favorite.
Curried Orange-Ginger Vinaigrette
Pair this homemade salad dressing with dark leafy salad greens, such as arugula or spinach, or on any salad topped with toasted nuts and chèvre.
Strawberry-Honey Balsamic Vinaigrette
Fresh puréed strawberries offer a creative way to jazz up any salad.
Raspberry Arugula Salad
Dressed with a tarragon vinaigrette, this makes a wonderfully refreshing light lunch or first course.
Spinach Oshitashi
This simple, elegant Japanese “salad” side dish is a great accompaniment to sushi rolls, grilled meats or tofu.
Shredded Carrot and Currant Salad
The Middle Eastern–inspired flavors of orange flower water and cinnamon pair well with raw carrots in this quick-and-easy salad.
Parsley, Apple and Walnut Salad
This healthier version of the classic Waldorf salad has plenty of fresh parsley and a crisp, clean flavor.
Falafel With Lemon-Tahini Sauce
A Middle Eastern classic, these little patties are made with garbanzo beans and fresh parsley. Serve with Lemon-Tahini Sauce (recipe below), chopped lettuce, tomatoes, feta cheese and whole-grain pita bread. Terrific for lunch.
Sweet and Sour Braised Portobello Mushroom Caps With Asian Greens and Brown Rice
This comforting dish combines the tangy, earthy tastes of pineapple juice, tamari, fresh gingerroot and sesame oil.
Spinach Salad With Grilled Portobello Mushrooms
When portobello mushrooms are grilled, they develop a meaty flavor. In this vegetarian version of a steak salad, the heat of the grilled mushrooms slightly wilts the spinach. If you would rather use another salad green, cool the grilled mushroom slices to room temperature before tossing together.
Heirloom Tomato and Garbanzo Bean Salad
This lemony, Greek-inspired salad can be enjoyed on its own or can be tossed with a cup of cooked barley, quinoa or brown rice to make a more substantial dish. It also makes a great sandwich filling for pita bread.
Island Spinach Salad
This colorful salad bursts with flavor, thanks to nutty toasted coconut and a tangy lime vinaigrette. The spicy coconut cashews can be sprinkled on top of the salad or served on their own as a quick appetizer.
Crispy Jalapeño Slaw
Combined with a light lime vinaigrette, the vegetables in this slaw stay crisp. The jalapeño will mellow out as the salad marinates.
Celery, Apple and Pecan Salad with Lemon Hazelnut Dressing
This light, energizing salad — infused with the fresh flavors of celery, tart apples and toasted pecans — makes a great snack or side. For more substance, add a shaving of Asiago or Manchego cheese.
Warm Citrus Black Lentil and Quinoa Salad
Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.
Cauli-Slaw
This slaw can be made even more colorful by using purple or green cauliflower, and by substituting red apples for the green, or adding red cabbage into the mix. Sprinkle in some currants for more texture and flavor. Although a food processor with a grater attachment is helpful for preparing vegetables for this salad, you can use a hand grater or finely chop the vegetables by hand.
Mixed Winter Salad
A refreshing blend of orange and basil brings out the natural flavors of grilled beef. (For a vegetarian option, replace beef with tempeh. Marinate the tempeh in one-fourth of this dressing, then grill.) This salad would also be great with grilled chicken breast.
Raw Kale Salad
Combining finely chopped kale with lemon and olive oil — then gently massaging them together — breaks down kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor.
Salad of Mixed Greens With Blueberries
A vibrant and easy spring mix salad with blueberries, goat cheese, walnuts, and balsamic dressing.