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magazine cookingclub layered salad with roasted garlic dressing
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(108)
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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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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)
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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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Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.
4.6
(4.64)
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This layered salad recipe is a meal-in-one, thanks to chickpeas, tons of veggies, and a roasted garlic dressing.
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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Black garlic can be found at some specialty markets and Asian grocery stores; it lends a deep, almost mushroom-like quality to classic Caesar dressing.
5.0
(5)
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You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.
5.0
(5)
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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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A bright and punchy side that’s as good enjoyed right away, after a few hours, or even chilled.
5.0
(4.81)
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A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.
5.0
(4.8)
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You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.
4.0
(4)
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The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.
5.0
(4.92)
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Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.
3.6
(3.6)
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This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.
5.0
(5)
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Cozy, rich but not heavy, and it doesn’t require a box of broth. Is this your dream soup?
4.0
(4.15)
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What do we mean by “pesto vibes”? A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.
4.3
(4.31)
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Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?
5.0
(5)
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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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This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.
5.0
(5)
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The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms.
4.4
(4.43)
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A creamy potato soup without the puréeing, plus a crunchy, fresh topping you'll want to scatter on everything.
4.4
(4.4)