Salad

If it looks good at the market, it will be good in this salad.

All types of beans come in and out of season during the summer and into fall; make this with any color snap beans and your choice of fresh or canned shelling beans.

Grilled salad. It’s a thing. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.

Let the tempeh marinate all morning, then put the dish together for lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days.

Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

This month, our readers have a creamy wedge salad dressing, a coffee-rubbed steak, and a whole lotta Vegas on the mind.

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

The dressing also makes a great dip for crudités.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.

A little weekend planning is the key to a workday lunch you'll actually be excited to eat.

This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.

This classic epitomizes the range of flavors and textures in Hillstone’s salads, hitting every note on the salty-sweet-chewy-crunchy spectrum.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

These bright winter recipes will tide you over till spring.

If anyone knows how to make a salad, it's the folks over at Sweetgreen. Listen up.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.