A great summer salad for buffets or as a meal on its own.
Author: Iron Chef Suzi-Q
This spinach salad is set apart from the typical spinach salad in two important ways: The red onions, which are usually sliced thin and added to the s
Fresh fruit tossed in a bright citrus dressing with just a hint of cinnamon is a great, easy-to-make dish when you're feeding a crowd. It's always one of the first dishes to go on my buffet table....
Author: Donya Mullins
My husband made this for me shortly after we started dating. He makes it so it could fill a 10 gallon bucket, so I cut it quite a bit. It totally won my heart and it's awesome for a romantic picnic.
Author: REDNECKGRL
Chopped broccoli, crumbled veggie bacon, lots of grated cheese, and red onion are doused with a lovely red wine vinegar and mayonnaise dressing.
Author: EMIAUKEA
Celery seeds add nice flavor to this tangy oil-free slaw.This goes well with fried fish.
Author: Tasha
You can eat sunchokes or Jerusalem artichokes raw and you don't even need to peel them. Just make sure you wash them well and then slice them really thinly, ideally with a mandoline.
Author: Marianne
Summertime salad featuring fresh raspberries, blueberries, spinach and goat cheese. Toss all that in homemade balsamic vinaigrette for the perfect summer side salad! Recipe yields 3 medium side salads...
Author: Cookie and Kate
This light and fresh cucumber and black bean salad is the perfect summer side dish. It is refrigerator stable so make it once and snack on it all week!
Author: Beth - Budget Bytes
Nothing says summer like juicy watermelon. For a unique take on this Fourth of July staple, cube watermelon and toss with feta, onions, pine nuts, and fresh herbs.
Author: tisa74
I adapted this recipe from a Beans, Grains and Lentils class I attended about 20 years ago. It is a favorite of mine with great flavor. Quinoa is a nutritional powerhouse. It is high in protein, magnesium,...
Author: Suzy Q
Bursting with flavor from fresh herbs, cinnamon, and cumin, this vegan shredded carrot and orange salad is easy to make in 15 minutes.
Author: Amy Katz
Four Simple Melon Salad recipes to make fresh healthy summer sides and lunches with Honeydew, Watermelon, Honey Kiss, and Galia melons.
Author: Sue Moran
Author: Chris Schlesinger
Four types of fruit in a creamy salad mixture will be certain to liven up your holiday table! Green grapes may be used in place of red -- or use both!
Author: sal
Slightly underripe plums? Add a touch more honey.
Author: Rick Martinez
This cole slaw has a vinaigrette-style dressing instead of a traditional creamy dressing. It would be good for picnics or where a salad needs to sit out. If you like vinegar-based dressings, this one can...
Author: Mclifford973
Lemon, ginger, and garlic infuse this salad with so much flavor, you don't miss the extra oil or cheese. Lima beans add some extra color, not to mention fiber and protein! I have substituted quinoa for...
Author: Menealeous' Daughter
Author: Bon Appétit Test Kitchen
Try this simple German salad dressing made with heavy cream, lemon juice, and sugar on sweet butter lettuce for a continental taste treat.
Author: Jennifer McGavin
Author: Terry Conlan
Bright & crisp, this classic layer salad wows with pops of green peas, salty bacon, cubed cheddar, lettuce, tomato and green onions topped with creamy mayo based dressing with a little creole twist!
Author: Stacey | SouthernDiscourse.com
Author: Melissa Roberts
Author: Sheila Lukins
Author: Rori Trovato
Little Gem salad. Such an appropriate name. Made with Little Gem lettuce, radishes, shallots, walnuts, ricotta salata cheese, and walnut vinaigrette, it's truly a little gem of a salad.
Author: Ori Menashe | Genevieve Gergis
A classic vegan pasta salad from Italy's Southern regions consisting of sauteed vegetables and dressed with a vegan olive-based sauce.
Author: Buckwheat Queen
Author: Opal L. Nutt
A blend of diced veggies, seasoning, and imitation crab meat are mixed with pasta shells in a creamy dressing. This seafood crab pasta salad is best served chilled and is an ideal BBQ side dish, or potluck...
Author: Amy Desrosiers