Caramelized roasted Brussels sprouts doused in a maple-balsamic vinaigrette and topped with bacon and pecans.
A super-simple Hawaiian raw-fish classic.
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.
A mozzarella, tomato, and basil salad that's anything but bland.
A fresh and summery Italian classic.
Cider vinegar and sugar create a sweet-and-tangy flavor.
Your sous vide cooker is the best way to get the juiciest, tenderest, most flavor-packed chicken salad.
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.
The best egg salad is a study in simplicity.
Homemade blue cheese dressing is worth the extra effort.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
The trick: a quick cure of salt and sugar.
Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint, and feta.
Flavorful beans dressed with sherry vinegar, olive oil, and a pinch of smoked paprika.
Roasted butternut squash and kale come together in a vinaigrette flavored with maple syrup and sherry vinegar.
This salad of peppery arugula, crisp apples, and juicy pomegranate seeds is as pretty as it is delicious!
The key to great tabbouleh salad is to control its moisture.
Sweet and earthy beets are at their best in this salad.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.