Add a light, spring-y touch to your Easter meal with salads that highlight fresh produce—or go for comfort with a hearty potato salad.
A classic Caesar salad with crunchy garlic-Parmesan croutons and a creamy dressing.
This classic salad is a celebration of rich, cooling flavors and a diversity of textures.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
Crispy, crunchy, and creamy.
Deeply-seasoned potatoes make the best potato salad.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
This is a great dish for potlucks and parties: Make it in advance and it'll be just as delicious when it's time to serve.
It's not just a salad, it's a way of (backyard) life.
The best of spring, on a plate.
Oven-roasted, lightly charred carrots benefit from a blast of vinegar, lemon, and salty, crumbled feta.
Tender, bitter, herbaceous, and fresh above all else.
A light blanching makes the peas even sweeter and juicier.
A bold, hearty broccoli salad that doesn't suck.
Light yet rich, cooling yet spicy.
Full of contrasts that come together into one amazing dish.
Minty, peppery, grassy shiso turns your go-to salad into something a little unexpected.
Fava beans and sweet carrots are best left alone.
This vegan tofu salad is packed with fresh herbs and tart lime.
Peppery watercress with savory pan-roasted mushrooms.
Dressed with a simple pesto-like tarragon sauce.
A great bean salad has maximum contrast, both in texture and in flavor.
Bitter charred radicchio is tamed by sweet sugar snap peas and a cool garlic yogurt dressing.
Sometimes all you need is to assemble the good stuff.
The power of salt, unleashed on your salad
Summer squash is even better with fennel and dill.
A mix of flavorful herbs and two types of olives add variety and intensity; mild mozzarella balances it all out.
Shaved and pickled carrot, tossed in a spice-scented dressing studded with tart barberries and fresh dill.
This garlicky, oven-roasted bean salad is finished with blue cheese and hazelnuts.
Winter produce will save you from your romaine-salad rut.
Roasted carrots flavored with cumin and chilies, served with a simple mole sauce and crunchy radishes.
This simple salad gets a boost from little crispy grains of toasted buckwheat.