Our best and most flavorful salad recipes play more than just a supporting role, they are the star of the table.
You can use any combo of fresh herbs in this salad; we like a mixture of mint, basil, parsley, and chives.
Quinoa is a grain-like crop grown primarily for its edible seeds, which star in this light and refreshing salad. You can substitute
orzo pasta, faro, or couscous for the quinoa, if you prefer.
For the freshest shrimp on the market, look for I.Q.F. on the label. It means "individually quick frozen."
This zesty, and highly seasoned, Caesar dressing can also be used as a sandwich spread. Try it on toasted French bread with
Go tropical and substitute chopped pineapple for the grapes, and macadamia nuts for the pecans. Add about ½ cup coconut for
even more island flavor.
Salmon skin is easier to remove after cooking, so grill (or broil) the fillets first.
Sure, you can just mash up a crab cake on top of your salad, but we like this thoughtful recipe better. It has a lighter texture
and flavor because the crab isn’t fried or sautéed first.
Salmon is a fatty fish, but it’s the good fat your body needs.
Colorful produce and creamy goat cheese come together to make a satisfying side dish—perfect for a seaside soirée.
Here’s a secret: Toss the warm boiled potatoes in some of the dressing mixture so they soak up the zesty flavor.
Soba noodles are made of buckwheat and wheat and have a nutty-earthy flavor. This version, made from green tea, can be tricky
to find in smaller cities; you can substitute any noodles with excellent results.
Add some zest to a healthy salmon salad with a Mexican-inspired chunky tomato salsa dressing.
Fresh parsley, chopped dill, and ground black pepper pack this crab cake full of flavor. Topping a cool radish-and-avocado
salad, this dish will be your next go-to.
Feta dressing gives this salad a subtle Greek flavor. For a variation, try substituting your favorite fish.
Round out this meal with warm, grilled baguette slices.
Save the remaining vinaigrette for up to two days in the refrigerator.
Adding chopped mango and a creamy dressing with ginger and curry gives a chicken dish a little tropical flair.
This simple recipe works well on whatever vegetables are in season or look especially tasty at the farmer's market.
Jicama is a sweet root vegetable that looks like a turnip, and tastes somewhere between a water chesnut and an apple. If you
can't find it, substitue a crisp, white turnip.
Panzanella is a rustic Italian bread-and-tomato salad.
A fast-growing fish, mahi mahi is considered an ocean-friendly seafood choice. At the market, look for a fish with brightly
colored skin and meat with a pinkish hue.
Hoppin' John always combines black-eyed peas and rice. Although eating it on New Year's Day is said to bring good luck, it's
a beloved side dish year-round.
When cooking pasta, use four to six quarts of water for every pound of pasta. Stir in about ½ to 1 tablespoon of salt per
pound of pasta to the boiling water before adding the noodles. Adding oil keeps them from sticking together, but also keeps
flavorful sauces from sticking.
Pairing sweet watermelon with earthy tomatoes and fresh grilled shrimp yields a flavor combination that will surprise and
delight your taste buds.
Scallops toughen easily, so take care not to overcook them.
Tangy blue cheese, spicy arugula, scrumptious steak, and portobellos make this salad an undeniable winner.
Refreshing with a healthy dose of spice, this salad makes a great meal for a crowd.
This quick and easy salad (ready in less than 25 minutes and in only two steps!) is colorful, tasty, and healthy.
This classic salad niçoise combines hard-cooked eggs, fingerling potatoes, haricots vert, fresh lettuces, and of course tuna.