Salads Recipes

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Aioli makes an excellent dressing for vegetables as well as seafood. Leslie reminds us that most...
This Catalan-style garlic sauce is great for summer days because it contains no eggs, so it can't...
This recipe won second prize and $150 in our 2015 Almanac Recipe Contest.  Winner: Mona Grandbois,...
This salad of arugula and watercress, dressed with a light orange-poppy seed dressing, makes the...
Arugula and radishes team up to create a zesty salad. Serve as a separate course to fully...
With just 3 tablespoons of sesame oil instead of mayonnaise, this is a much healthier take on...
With just 3 tablespoons of sesame oil instead of mayonnaise, this is a much healthier take on...
Rob Evans created this dish using the eggs of young chickens, wild fiddlehead ferns, and dulse –...
Asparagus is a sure sign of spring, and this is a taste of it! This recipe is courtesy of The Old...
Use this on a chef’s salad for an elegant taste and color combination.
A cool summer salad that looks pretty and tastes terrific.
Tufts of spiky-leaved chicory are a mildly bitter counterpoint to the bland creaminess of sliced ...
Flecked with red and green, and topped with lemon slices, this makes an attractive main-dish salad...
From Jan Duprey, Best Cook in Town, May/June 2008. Jan doesn’t use salt or pepper in this recipe,...
A colorful salad—the perfect dish for a spring luncheon.
A piquant variation of the Creamy Tomato Aspic.
This full-bodied dressing is made quickly in the blender.
A little trouble to make but you can taste the difference.
Top this with sour cream and a sprinkling of dill.
Tired of the same old spinach salad? Here’s a delicious alternative made with good-for-you broccoli...
The secret to this recipe is the sorghum in the dressing. Golden, sweet sorghum tastes best, if...
Sweet-tart berries are the perfect foil for rich avocado and creamy, fresh goat cheese. Add soft...
This is a salad that was passed down from my mother, it originally was a watergate salad in the...
In 1954 a pair of young Nebraskans headed west to open a 120-acre dude ranch near Santa Barbara,...
Tiny bits of fresh pineapple add lively contrast to this chilled cabbage salad.
Italian for “squid,” calamari is an oft-forgotten ingredient that actually enjoys a long tradition...
Sweet waffles are the canvas for this light fish salad. The presentation is visually stunning, and...
Total time: 45 minutes; active time: 20 minutes SOME FLAVORS WERE made for each other – cheddar...
My wife, Carolyn, is half Polish, so she really knows her way around a cabbage. We don’t completely...
Recipe by executive chef Daniel Chong-Jimenez of The Spa at Norwich Inn.
A pleasant addition to salad plates. Replace cauliflower with 1 medium bunch broccoli for a change...
Good with fruit salads.
Forget mimosas. This sparkling (okay, slightly boozy) fruit dish is a very happy start to brunch...
A light yet satisfying dish: A three-pound bird should yield plenty of meat, while the apple and...
This is a modern interpretation of the classic Waldorf salad–a creation of Oscar Tschirky, the...
Very pretty and very good in the summer when you’re having guests for lunch.

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