This is not your classic Waldorf salad, which is traditionally a mélange of apples, celery, raisins, walnuts and grapes in a thick mayonnaise-based dressing....
Author: Martha Rose Shulman
I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should...
Author: Martha Rose Shulman
This is a colorful variation of the black-eyed peas salad I always serve at my New Year's Day open house. You can cook the black beans and red beans together...
Author: Martha Rose Shulman
This quinoa salad, filled with soft roasted carrots, currants and a pomegranate molasses-spiked dressing, makes enough to feed a crowd, though you can...
Author: Melissa Clark
Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners...
Author: Nicole Taylor, Yewande Komolafe
In all of American cooking there is probably no term less meaningful than "salad." I'm racking my brain for a way to narrow the definition, but the best...
Author: Mark Bittman
An Italian restaurant standard is kicked up a few notches in this recipe from Mario Carbone, the chef at Carbone restaurant in New York. If you find it...
Author: Jeff Gordinier
Author: Florence Fabricant
Whether it's tender and tasty short-grain, astonishingly fragrant basmati or superchewy red, brown and black varieties, rice is one salad ingredient that...
Author: Mark Bittman
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles. After grilling the chicken and letting it...
Author: Oliver Strand