Salad
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Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)
3.0
(3.1)
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Yes—you can grill lettuce. And it’s worth it.
3.5
(3.5)
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Quick
We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.
3.7
(3.7)
You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.
4.0
(4.18)
You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.
4.0
(4)
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Gussy up your salad with these crunchy, creamy, toppings, from savory granola to avocado salsa.
Vegan
Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.
3.7
(3.65)
Easy
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.
4.0
(3.8)
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This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.
3.6
(3.63)
Easy
This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.
4.7
(4.7)
Find long beans at Asian or specialty grocers.
5.0
(4.8)
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Use any cooked grain or other small pasta for this bittersweet number.
4.0
(4.03)
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Grilling the bread dries it out a bit, so it can absorb more dressing.
2.6
(2.6)
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Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.
4.0
(4.1)
Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.
3.0
(3)
Easy
Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.
4.0
(3.81)
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We're reinventing the classic caprese salad with 4 new innovations, from cantaloupe and scamorza to burrata and peach
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4.0
(3.83)
When local lettuces rear their heads, it's time to make summer salads—with a dressing perfectly appropriate for the greens. Here's how, with 4 recipes
Melissa Hamilton
Is making pasta salad itself a mistake? Not if you follow our tips on upgrading this summertime picnic staple
Rochelle Bilow
We’d serve this dressed-down chicken salad for brunch, pack it for lunch, or make it as a light dinner on a hot summer night.
4.4
(4.39)
This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.
4.0
(3.97)
Easy
The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.
4.0
(3.8)