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.
Caesar Salad Cups
Caesar Salad is a classic, and I just love eating it in these cups. My mom made them once and I liked them so much, I kind of stole her idea.—Jack Witherspoon
Use a large bowl and dissolve the jello in the boiling water. Add watermelon puree and almond milk and stir well. Pour into gelatin mold…
Hearts of Romaine Salad with Fennel, Citrus, Olives, Avocado and Pomegranate
Clean and chop hearts of romaine. Shave fennel bulb very thin, preferably on a mandolin. Cut citrus into segments with no white pith. Peel, pit…
Grilled Fruit Salad with Pomegranate Arils
Preheat grill or grill pan and spray with cooking spray. Place fruit on grill surface and cook only until dark grill marks form on the…
Crispy Chicken and Pomegranate Salad with Honey-Mustard Vinaigrette
Tangy pomegrante seeds (arils) and juice dress up chicken salad.
Arugula Salad with Arils, Persimmons and Pomegranate Vinaigrette
Hazelnuts: Preheat oven to 375F. Spread the hazelnuts on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until they smell…