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Classic Caesar Salad

There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good. The combination of cold crunchiness, mild bitterness and salty dressings is...

Author: Mark Bittman

Tuscan Kale Salad

Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due...

Author: Melissa Clark

Black Bean and Corn Salad

This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.

Author: Marian Burros

Warm Spinach Salad

Author: Florence Fabricant

Southern Buttermilk Salad Dressing

This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime...

Author: Mark Bittman And Sam Sifton

Shaved Asparagus With Arugula and Parmesan

You can get asparagus from Peru all winter long, and early spring asparagus from Mexico and Southern California. This is not a dish to make with those. It celebrates your local, regional asparagus, whenever...

Author: David Tanis

Cucumber Salad With Soy, Ginger and Garlic

...

Author: Martha Rose Shulman

Winter Citrus Salad with Honey Dressing

This citrus salad requires only that you overcome the notion that salads must be green; it's a novel and wonderful antidote to sorry-looking lettuce. If you're lucky and can find blood oranges, use them;...

Author: Mark Bittman

Salade Lyonnaise

Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches...

Author: Mark Bittman

Asparagus Salad with Soy Mustard Dressing

There are real differences between skinny and fat asparagus spears, aside from appearance, and it's worth attending to them. With either, you must first break off the woody bottoms (magically, they snap...

Author: Mark Bittman

Belgian Endive Salad

Author: Pierre Franey

Quick Black Bean Salad

Author: Florence Fabricant

Orange Onion Salad

Author: Marian Burros

Green and Wax Bean Salad With Tomato Vinaigrette

This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned...

Author: Melissa Clark

Haricots Verts Salad

Author: Jonathan Reynolds

Arugula and Tomato Salad

Author: Pierre Franey

Cucumber and Dill Salad

Author: Pierre Franey

Basic Vinaigrette

A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic...

Author: Julia Moskin

Green Salad With Croutons

Author: Jacques Pepin

Arugula, Cherry and Goat Cheese Salad

This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add fruits like blueberries and cranberries to salads,...

Author: Martha Rose Shulman

Fennel and Cucumber Salad

Author: Pierre Franey

Zucchini Salad

This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar...

Author: Jacques Pepin

Potato, Green Bean and Spinach Salad

Sometimes salads can be comforting, especially when warm potatoes are part of the mix. This is a particularly healthy combination whose three components bring together a great deal of vitamin C, vitamin...

Author: Martha Rose Shulman

Salad of Pears And Parmesan Cheese

Author: Florence Fabricant

Avocado and Tomato Salad

Author: Pierre Franey

Mark Bittman's Grilled Eggplant Salad With Yogurt

This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead;...

Author: Mark Bittman

Greek Style Watermelon Salad

It's not an immediately obvious combination - watermelon, cucumber, olives and feta - but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent...

Author: Mark Bittman

Summer Cucumber Salad With Mint

Author: Marian Burros

Crunchy Vietnamese Cabbage Salad With Pan Seared Tofu

Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least...

Author: Melissa Clark

Watercress and Red Onion Salad

Author: Pierre Franey

Foolproof Lemon Garlic Mayonnaise

Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn't something you'd want to serve on its own -- or use to highlight the vegetables of the season. This soft, lemony...

Author: Julia Moskin

Chopped Salad of Romaine, Arugula, Dill and Lemon

Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.

Author: Amanda Hesser

Asparagus and Goat Curd Salad

Author: Amanda Hesser

Romaine and Radish Salad With Buttermilk Lemon Dressing

Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop,...

Author: Martha Rose Shulman

Red Pepper Cucumber Salad

Author: Marian Burros

Portobello and Arugula Salad

Author: Marian Burros

Mesclun Salad With Raspberry Walnut Vinaigrette

The dressing can be made and the greens washed one day ahead and refrigerated.

Author: Marian Burros