Here in Lyon, France there are little bouchons everywhere that serve pork as a specialty. One of the entry-meal items is a salad called Salade Lyonnaise. This salad is delicious in flavor and packed with...
Author: Snackybits
Shredded Cheddar cheese, Miracle Whip® dressing, and crumbled bacon add delicious flavor to a classic potato salad.
Author: Miracle Whip
You'll love this easy orzo salad loaded with chopped veggies, fresh herbs and other Mediterranean favorites. Tossed in a bold lemony dressing. For the best flavor, dress the Mediterranean orzo salad...
Author: Suzy Karadsheh
An awesome chicken salad without mayo! I serve it in a toasted hoagie roll with melted cheddar or jack cheese.
Author: Nikki
This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.
Author: Jia T.
I make this for all of my summer picnics, a huge hit!
Author: kateroo
Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing.
Author: my2funsons
A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
Author: Anonymous
Sweet, tangy, crunchy ramen noodle and cabbage salad is a great side dish for potlucks or a weeknight dinner any day of the week.
Author: Mary Younkin
Make your own Italian salad dressing with this simple recipe for a fresh, homemade flavor that beats bottled every time. Variations are included.
Author: John Mitzewich
This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around.
Author: April
This is a great dish for pot-lucks. It's easy, and can be made in advance. Add dressing just before serving.
Author: SUE CASE
Author: Pam Norby
Mixed Green Salad with Tarragon Vinaigrette
A very fresh take on pasta salad. Tweak to your liking with different veggies.
Author: Say-Rah
Author: Suzanne Goin
Chicken salad sandwiches are perfect for lunches, sandwich suppers, and parties. Use cooked chicken or a rotisserie chicken for these sandwiches.
Author: Diana Rattray
This is great to splurge on for special occasions. It has earned me so many compliments! I know you will enjoy it too.
Author: fuzziepuppy
Mexican-style pasta salad that is a great change for a picnic.
Author: FoodLady
A quick and tasty salad which makes a great addition to any cookout.
Author: MECTE
Light, refreshing, and delicious! Fresh ingredients make all the difference! This is a summertime favorite that your family will love!
Author: onejedi
A Mediterranean classic. Serve, smile and say 'It's all Greek to me!.'
Author: Lois
I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.
Author: Stacey
A cool main dish seafood salad for hot summer days using small salad shrimp and either imitation or real crabmeat.
Author: Fred
This recipe makes it easy to enjoy 'fresh' cucumbers in the winter. It's also a great way to use up all those extra cucumbers from the garden!
Author: Amy Sue B.
A food experiment gone right! A potato salad for those of us who prefer a bold taste.
Author: Greenleafwolf
Not only healthy, but quick and easy. It's definitely a crowd-pleaser.
Author: Francine Lizotte Club Foody
This is very similar to a salad at a popular restaurant near my house. I loved it there and decided to make it at home. It's one of my favorite salads to make now!
Author: AMYEH
This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.
Author: Happyschmoopies
Flavor and texture all in one dish. This is a wonderful dish for vegetarians or vegans. A beautiful mixed green salad with a crunchy flavorful tofu and a soy citrus vinaigrette to die for!
Author: Alyssa
Enjoy this as an entree or a side salad on a warm summer evening. Try it with garlic breadsticks.
Author: lvich
This sweet, tangy salad has lots of plate appeal with its colorful ingredients. Make the dressing in advance if you choose.
Author: Cincy Emily
Most pasta salads have a mayonnaise base, which I thought was too heavy for a salmon pasta salad. I swapped in a vinaigrette of sorts, with just a dusting of freshly grated Parmesan cheese for a touch...
Author: thedailygourmet
The local taco truck serves their chicken tacos with cabbage, cilantro and lime. This is my attempt to recreate their taco toppings.
Author: mixingmedias
This is a common and colorful side dish for our summer cookouts. It's such a hit that I get complaints if I don't make it. Even the youngsters love this mix of fresh vegetable and light dressing! Regular...
Author: Laurie Gee
This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus...
Author: Seattle Dad
I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is...
Author: Leslie
I was making pasta salad for a picnic and noticed that I ran out of dressing. All I had was extra-virgin olive oil. So, that's all I used, with some salt. It was so much better this way. Everyone wanted...
Author: Deb
You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which...
Author: Chef John
Author: Katie Morford
The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with a Caesar dressing.
Author: Julie Mayfield
There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, 'causa' a stir, since...
Author: Chef John