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ideas salad week
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Like pumpernickel panzanella, radicchio and apples with mustard croutons, and a lentil salad that gets better as it sits.
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A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.
5.0
(5)
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Radicchio and squash with blue cheese dressing, charred greens with citrus, kale with pecan vinaigrette, and more.
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This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.
5.0
(5)
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The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
4.4
(4.43)
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We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.
4.0
(4.2)
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The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.
5.0
(4.75)
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Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
4.6
(4.56)
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This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
3.7
(3.71)
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This is not the time for standing over a pot of risotto.
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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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“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor
4.6
(4.62)
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Rethink green tomatoes—in this savory-sweet, make-ahead salad, they’re fresh and juicy. It’s a knockout addition to any cookout.
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Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.
4.5
(4.47)
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Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
4.0
(4.04)
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This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.
4.0
(3.83)
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Salt. Fat. Acid. Bacon. Hot fat from bacon drippings douses vinegar-drenched spring greens for a tasty salad to end all salads.
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This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).
5.0
(4.81)
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These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
5.0
(5)
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A salad that brings the drama. It's at its highest—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
4.4
(4.4)
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If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.
4.5
(4.47)