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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

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

Tomato Salad With Turkish Tahini Dressing

If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.

Author: Martha Rose Shulman

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

Salad With Cauliflower And Olives

Author: Marian Burros

Avocado and Tomato Salad

Author: Pierre Franey

Cheese and Tomato Salad

Author: Jacques Pepin

Raw Asparagus Salad

Author: Amanda Hesser

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

Oriental salad (Bean sprout and snow pea salad)

Author: Craig Claiborne And Pierre Franey

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

Carrot and Parsley Salad

Author: Trish Hall

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

Three Salad Chiffonade

Author: Pierre Franey

Summer Cucumber Salad With Mint

Author: Marian Burros

Tomato Mozzarella Bread Salad

Author: Marian Burros

Warm Cauliflower Salad

Author: Marian Burros

Green Salad With Garlic Dressing

Author: Jacques Pepin

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

Arugula and Watercress Salad

Author: Pierre Franey

Greens With Raspberry Vinaigrette

Author: Marian Burros

Cucumber Olive Salad

Author: Marian Burros

Puffed Rice Salad With Chicken

Author: Mark Bittman

Raw Artichoke Salad

Author: Molly O'Neill

Salad With Herbs And Warm Goat Cheese

Author: Florence Fabricant

Cucumber Salsa Salad

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Author: Martha Rose Shulman

Cellophane Noodle Salad With Cabbage

This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid's "Hot, Sour, Salty, Sweet." The authentic recipe includes more garlic...

Author: Martha Rose Shulman

Carrot and Parsnip Salad

Author: Pierre Franey

Big Country Salad

Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of "Bright Lights, Big City." There the country salad is somewhat smaller, and serves as a fine introduction...

Author: Sam Sifton

Purslane Salad With Cherries and Feta

This salad is inspired by one I ate in Greece. I've added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries. Purslane is nutrient-dense,...

Author: Martha Rose Shulman

String Bean Salad

Author: Moira Hodgson

Mesclun Salad With Raspberry Walnut Vinaigrette

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

Author: Marian Burros

Panzanella With Crisp Chicken Skin

This Tuscan bread salad uses leftover roast chicken to make an amazing one-bowl meal. Instead of simply shredding chicken meat and skin and tossing it with tomatoes and bread, spend an few extra minutes...

Author: Melissa Clark