This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits.
Cucumbers and celery, intensely flavored with garlic, ginger, and lime juice, are served on top of sliced avocado.
Think of this as a much, much improved version of that bottled Italian dressing sitting in your fridge door.
Carrots and peas are often served together hot, so why not try them together cold in this springtime salad?
I know it may sound strange, but crisp raw asparagus makes a wonderful salad. Here, it's chopped into bite-sized pieces and tossed with a creamy Caesar vinaigrette and freshly grated Parmigiano-Reggiano.
Carrots and chickpeas are tossed in a lemon vinaigrette flavored with cilantro, smoked paprika, and cumin—an unusual but delicious combination.
Sweet and tangy with lots of crunch, this slaw is light and refreshing.
Roasted beets tossed with a maple-balsamic glaze are perfect for snacking or tossing over salads.
Bulgur is an ancient Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and crushed (or cracked). Chewy and nutty-tasting, it's high in fiber, protein, and nutrients.
This slaw is a great way to eat your colors, and it's every bit as delicious as it is healthful.
Roasted beets pair beautifully with citrus, feta and walnuts in this refreshing winter salad.
Start the new year off right with this light and tasty quinoa salad topped with delicate greens, citrus, avocado and crunchy almonds.
Tender greens, juicy pears, crimson cranberries, and toasted hazelnuts make a festive salad to start all those special holiday meals.
Raw shredded kale makes a nutritious and tasty salad, especially when paired with toasted pine nuts, currants, and shaved Parmesan. It also holds up well, even with the dressing, so you can make it ahead of time.
These brussels sprouts are roasted until golden and caramelized, then doused in a maple-balsamic vinaigrette and topped with crisp bacon and toasted pecans. They're so addictive, it's hard not to eat the entire lot standing at the stove before you serve them.
Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant autumn salad.
This roasted sweet potato salad, adapted from Devon Delaney, is a welcome change from all those overly sweet holiday sweet potato recipes. Serve it warm as a side dish.
A hearty autumn salad of nutty wild rice, dried cranberries and toasted pecans in a slightly sweet orange-scented vinaigrette.
This salad of peppery arugula, crisp apples and juicy pomegranate seeds is adapted from Raising the Salad Bar by Catherine Walthers. It's perfect for autumn, and as pretty as it is delicious!
Thinly sliced cucumber and fresh mint make a refreshing summer salad—delicious on its own as a light bite, or as a side at your next picnic or barbecue.