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. For a sweeter variation, try adding currants, honey, and cinnamon.
Sweet and tangy with lots of crunch, this Southern-style slaw is light and refreshing.
These beets are oven-roasted, which intensifies their natural sweetness, and then tossed in a tart and syrupy balsamic reduction. You can serve them as a side dish, but more often than not I just keep them in the fridge for snacking and 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. Each bite is peppery, tart, and sweet.
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.
Fresh mozzarella, tomatoes, and basil are a classic combination, but sometimes the dish can be very bland. Here, cherry-sized mozzarella balls (ciliegine) are marinated in extra virgin olive oil, fresh basil, salt and pepper, and then tossed with sweet cherry tomatoes and golden balsamic vinegar. Nothing bland about that.
Raw zucchini is beautiful and tasty when sliced carpaccio-thin and topped with olive oil, fresh lemon, Parmesan, walnuts and basil leaves. Try it as a starter, side dish or even as a light lunch.
Authentic Greek salads don't include lettuce—just chopped fresh vegetables, herbs, feta cheese, lemon juice and olive oil. Add chopped grilled chicken to make it a meal, and be sure to serve it with warm bread to mop up all the lemon and herb-infused olive oil at the bottom of the bowl.
With cheese tortellini, grilled chicken, marinated artichokes, and tangy sun-dried tomatoes, this salad is a a meal unto itself—perfect for company for lunch or a potluck. Serve it room temperature with the garlicky tomato-balsamic vinaigrette on the side.
Crisp and colorful vegetables, crunchy cashews, and roasted chicken in a punchy sesame ginger vinaigrette make a light yet satisfying summer meal.
Amazing how a homemade vinaigrette and fresh herbs can breathe life into canned cannellini beans. Feel free to make this salad ahead of time; it gets better and better the longer it sits.
This unconventional shrimp and quinoa salad with Vietnamese flavorings is nutritious and light. Also, wonderfully satisfying.
A hint of warm, earthy cumin adds depth to this wonderfully crunchy and satisfying lentil and vegetable salad.
A hint of warm, earthy cumin adds depth to this wonderfully crunchy and satisfying lentil salad. Note that the recipe calls for French lentilles du Puy. These dark green lentils are especially good for salads because they're packed with flavor and hold their shape when cooked.
This elegant salad is perfect for Thanksgiving. The goat cheese and pecans dress it up, and the dressing is one of those salty-sweet flavor combinations that everyone loves.
With dried cranberries, toasted walnuts and a bright-tasting citrus vinaigrette, this carrot slaw is delightfully crunchy and sweet. It's perfect for a light lunch or as a healthy side to sandwiches or burgers.
This salad was adapted from one of my favorite cookbooks, The Inn at Little Washington Cookbook by Patrick O'Connell. He takes a classic Italian combination—oranges, red onions and greens—and gives it a Moroccan twist by adding cinnamon and nutmeg to the vinaigrette. Sounds unusual but it really works, and the flavors are perfect for fall.
Perfect for autumn, this Spanish-style salad combines peppery arugula, juicy apples, crunchy almonds and Manchego, the deliciously piquant sheep's milk cheese from the region of La Mancha in Spain. Tossed in a cider vinaigrette, it's got that salty-sweet-tangy flavor combination that everyone loves.
Fall's just around the corner. How about a last hurrah summer salad? This one features fresh sweet corn, crisp red bell peppers and buttery-textured chickpeas in a honey-lime vinaigrette scented with cumin.
Sliced peaches, nectarines and plums go from simple to sublime when soaked in a refreshing ginger-lime syrup infused with fresh mint. Be sure to let the fruit marinate for at least 45 minutes but not too much longer or the ginger will mellow out.
This is a delicious summer salad that you can eat with reckless abandon. Nourishing quinoa is infused with vegetable broth and dotted with fresh-cut sweet corn, juicy summer tomatoes, bright green scallions, spicy jalepeno peppers and chunks of creamy avocado.