A lively mixture of lettuce, strawberries, almonds, and feta is tossed with a tangy oil and vinegar dressing!
This versatile dressing is made with hoisin sauce, garlic, and red wine vinegar.
In this recipe, asparagus, tomatoes, green onion and cilantro are tossed with a light vinegar and oil dressing. This is a fresh summer salad inspired by Mediterranean and Asian flavors.
Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that is equally good warm or cold.
Chicken, asparagus, artichokes, and crumbled bacon come together in this hearty pasta salad. It’s a great way to use leftovers; if you have onion and celery, throw that in too!
Tender chicken breast chunks are mixed with sweet green grapes, diced Swiss cheese, crunchy celery, and minced green onions, and folded into a tangy, creamy dressing.
This salad has bite, crunch and sweetness, combining raisins, nuts and crunchy broccoli with crisp bacon in a sweet and sour mayonnaise-based dressing.
My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.
This is hands down the best salad that I’ve ever had. A homemade vinaigrette perfectly accents this simple salad of fresh baby bok choy, green onions, and toasted almonds.
This potato salad has hard-boiled eggs, barbeque sauce and mayonnaise along with red onion and garlic powder for a delicious variation on an American classic.