Butter Lettuce Cups
This salad is a beautiful composition, each leaf cupping the assorted vegetables, citrus, cheese, nuts and dressing.
Beets, Sweet and Heat
This beet and arugula salad’s vibrant color and taste will brighten a grey wintry day.
Kale Salad with Apples and Toasted Pumpkin Seeds
Apples, red onion and freshly toasted pumpkin seeds add a nice crunch to this salad.
Quinoa and Grape Curry Salad
Green and red grapes team up with quinoa, walnuts and vegetables for this terrific colorful salad.
If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well…
Mixed Greens with Blue Cheese and Champagne Vinaigrette
Here’s a dressy salad that’s perfect for special occasions.
Monster Taco Salad with Chimichurri Quinoa and Roasted Corn
This salad is sufficient for even the biggest appetite.
Crunchy Wheat Berry Salad with Cranberries and Goat Cheese
Creamy goat cheese and crunchy celery combine in this savory salad.
Here’s a crunchy Romaine salad, as written by 11-year-old Sam, who calls this salad “awesome.”
Summer Garbanzo Salad
Cook some extra garbanzo beans whenever you make hummus to toss in this easy, fresh salad.
Caprese Salad with Beets
This classic summer salad of fresh tomatoes, mozzarella and basil is even better with the addition of another summer staple–earthy beets. It comes to us by way of Chef Stan Chamberlain, of Crippen’s Country Inn and Restaurant in Blowing Rock, N.C.
The brilliant autumnal colors of orange persmimmon and ruby-red pomegranate make this a perfect salad for the buffet table.
Watermelon and Cucumber Salad with Red Onion
Mix all ingredients in large bowl and serve immediately. Recipes serves 2 but can be doubled or tripled.
Cook rice with chicken broth according to package instructions. Add remaining ingredients, including liquid from artichoke hearts. Mix well and refrigerate until chilled.