This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately,...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Moira Hodgson
Author: Marian Burros
Author: Craig Claiborne
Author: Mark Bittman
This Tuscan bread salad uses leftover roast chicken to make an amazing one-bowl meal. Instead of simply shredding chicken meat and skin and tossing it...
Author: Melissa Clark
This is one of those salads where the grain enhances texture, adds a nutritional punch, but isn't what the salad is about. It's about beets and spinach....
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by...
Author: Mark Bittman
Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.
Author: Nigella Lawson
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad....
Author: Julia Moskin
Author: Molly O'Neill
Author: Amanda Hesser
This salad is inspired by one I ate in Greece. I've added the cherries and made the olives optional, though I like the contrast of the briny, salty olives...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Marian Burros
Author: Eric Asimov
Author: Marian Burros
Author: Pierre Franey
Author: Florence Fabricant
The combination of sweet, juicy, tart (and cold) orange and bitter, fatty, slightly warmer tapenade is fantastic. Don't omit the fennel seeds, which add...
Author: Mark Bittman
Author: Pierre Franey
Author: Pierre Franey
You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer, and that the...
Author: Mark Bittman
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
Author: Mark Bittman
This lively combination is inspired by one of my favorite Mexican salads, which is made with diced cooked cactus paddles (nopales), onion, tomato and avocado....
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Florence Fabricant
Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of "Bright Lights, Big City." There the country salad...
Author: Sam Sifton
Author: Pierre Franey
Author: Moira Hodgson
Orange-fleshed fruits, blueberries and pomegranate are all known to be supercharged with antioxidants, which scientists and dietitians say are good for...
Author: Nigella Lawson
In the height of summer, a stellar but simple tomato salad is essential dinner party fare. This one has the distinct profile of a niçoise: Thick slices...
Author: David Tanis
Author: Marian Burros
Author: Jacques Pepin
Author: Florence Fabricant
Author: Florence Fabricant
Use lentil or sunflower sprouts, which have a peppery flavor, in this well-textured salad. These sprouts are available in many farmers' markets but very...
Author: Martha Rose Shulman
Author: Molly O'Neill