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Marinated Zucchini Salad

Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish...

Author: Martha Rose Shulman

Potato and Watercress Salad

Author: Jacques Pepin

Southwestern Chicken Salad With Chipotle Chiles

Chipotles add heat and smokiness to this dish, which can be served as a salad or used to fill corn tortillas for soft tacos. The radishes give a fresh crunch and the avocado gives a cool creaminess.

Author: Martha Rose Shulman

Baked Lentils With Goat Cheese

The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads...

Author: Martha Rose Shulman

Fava Bean Salad

Author: Molly O'Neill

Cucumber and Tomato Salad

Author: Pierre Franey

Watercress Salad With Strawberries

Author: Florence Fabricant

Bulgur and Mint Salad

Author: Jacques Pepin

Moroccan Carrot Blood Orange Salad

Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning dish with sunset colors.

Author: Melissa Clark

Beets With Orange Vinaigrette

Author: Florence Fabricant

Salade Nicoise

Author: Fran Schumer

Rice Stick Salad With Shredded Vegetables

Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here - if you have different vegetables than those called for, try them. You might shred lettuce in addition to the...

Author: Martha Rose Shulman

Corn and Green Bean Salad With Tomatillo Dressing

In a great end-of-summer salad, this tomatillo dressing has a delicate and wonderfully herbal flavor. The salad is all about texture and color.

Author: Martha Rose Shulman

Shell Bean Salad With Tomatoes, Celery and Feta

This is a perfect end-of-summer farmers' market dish. It makes a nutritious main salad or a great starter or side dish.

Author: Martha Rose Shulman

Skillet Wild Rice, Walnut and Broccoli Salad

Broccoli flowers catch the nutty, lemony dressing in this winter salad.

Author: Martha Rose Shulman

Moroccan Carrot Salad

Author: Marian Burros

Shrimp, Sugar Snap Pea and Potato Salad With Mint and Pecorino

This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate. It is vibrant from fresh mint, tangy...

Author: Melissa Clark

Indian Cucumber Salad

Author: Molly O'Neill

Rainbow Quinoa Tabbouleh

Quinoa lends itself to lemony salads, and the rainbow mix is particularly nice because each type of quinoa has a slightly different texture. The pearl white grains are the fluffiest, the red and black...

Author: Martha Rose Shulman

Caribbean Black Bean Salad

Author: Molly O'Neill

Grilled Tuna Rice Salad Provencal

Author: Marian Burros

Mexican Crab And Bean Salad

Author: Molly O'Neill

Yogurt Carrot Cucumber Salad

Author: Marian Burros

Puntarelle With Anchovy Dressing

Author: Amanda Hesser

Brown Rice Salad With Mushrooms and Endive

Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of phosphorus and a very good source of magnesium, but...

Author: Martha Rose Shulman

Endive and Beet Salad

Author: Moira Hodgson

Farro Salad with Leeks, Chickpeas and Currants

Sliced leeks are wonderful roasted: they caramelize in the oven, becoming tender and sweet, their edges crisp. This recipe combines them with spicy marinated chickpeas and sweet currants for a hearty,...

Author: Melissa Clark

Tangerine And Red Onion Salad

Author: Marian Burros

Cool Shrimp And Cucumber Slaw

Author: Molly O'Neill

Warm Millet, Carrot and Kale Salad With Curry Scented Dressing

I love millet but it is tricky to cook; it can easily turn to mush. I have found that cooking more than 2/3 cup at a time can be problematic because the millet at the bottom of the pot becomes gummy by...

Author: Martha Rose Shulman

Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing

You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.

Author: Martha Rose Shulman

Mesclun Salad With Roasted Peppers

Author: Florence Fabricant

Spaghetti Squash Salad

Author: Molly O'Neill

Escondido Codfish Salad

Author: Molly O'Neill