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Egg and Herb Salad

This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh...

Author: Martha Rose Shulman

Cheese and Tomato Salad

Author: Jacques Pepin

Cucumber, Melon and Watermelon Salad

Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into...

Author: Martha Rose Shulman

Green Bean Salad With Chickpeas and Mushrooms

A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.

Author: Martha Rose Shulman

Arugula and Pear Salad

Author: Marian Burros

Couscous Salad With Dried Apricots and Preserved Lemon

While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed...

Author: Melissa Clark

Tabbouleh With Apples, Walnuts and Pomegranates

This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.

Author: Joan Nathan

Cucumber and Radish Salad With Yogurt and Cumin

This is based on a recipe from Mark Peel's "New Classic Family Dinners." Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use...

Author: Martha Rose Shulman

Miraval's Spinach Salad

Author: Molly O'Neill

Escarole and Red Leaf Salad

Author: Pierre Franey

Zucchini and Fennel Salad With Pecorino and Mint

In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local √úbermarket for the conscientious shopper: "Organic...

Author: Daniel Patterson

Tomato Mozzarella Bread Salad

Author: Marian Burros

Green Tomato Salad With Russian Dressing

This salad is inspired by one that Los Angeles-based chef Mark Peel serves at his wonderful restaurant, Campanile. Green tomatoes go well with Russian dressing. My version combines mayonnaise with yogurt,...

Author: Martha Rose Shulman

Spicy Tomato And Cherry Pepper Salad

Author: Craig Claiborne

Salad With Herbs And Warm Goat Cheese

Author: Florence Fabricant

Bruschetta Dinner Salad

Author: Marian Burros

Tossed Green Salad

Author: Pierre Franey

Tomato Salad With Red Beans

This colorful tomato salad is bulked up with red or pink beans. But it's not a bean salad with tomatoes; it's a tomato salad with beans. I added celery to the mix for its crunchy texture, which is nice...

Author: Martha Rose Shulman

Warm Cauliflower Salad

Author: Marian Burros

Greens With Raspberry Vinaigrette

Author: Marian Burros

Country Salad

Author: Marian Burros

Cucumber Olive Salad

Author: Marian Burros

Oriental salad (Bean sprout and snow pea salad)

Author: Craig Claiborne And Pierre Franey

Carrot and Parsley Salad

Author: Trish Hall

Salad With Cauliflower And Olives

Author: Marian Burros

Raw Asparagus Salad

Author: Amanda Hesser

Mushroom and Fresh Herb Salad

Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.

Author: Martha Rose Shulman

Carrot and Parsnip Salad

Author: Pierre Franey

Ricotta and Pine Nut Salad

Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.

Author: Nigella Lawson

Raw Artichoke Salad

Author: Molly O'Neill

String Bean Salad

Author: Moira Hodgson

Greens and Vinaigrette

Author: Marian Burros

Endive, Walnut and Apple Salad

Author: Florence Fabricant

Watercress Salad

Author: Pierre Franey

Mixed Green Salad

Author: Pierre Franey

Avocado and Mushroom Salad

Author: Pierre Franey

Three Salad Chiffonade

Author: Pierre Franey