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Oriental salad (Bean sprout and snow pea salad)

Author: Craig Claiborne And Pierre Franey

Mark Bittman's Grilled Eggplant Salad With Yogurt

This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead;...

Author: Mark Bittman

Tomato Salad With Turkish Tahini Dressing

If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.

Author: Martha Rose Shulman

Arugula and Carrot Salad With Walnuts and Cheese

The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet carrots and a nutty dressing.

Author: Martha Rose Shulman

Arugula and Tomato Salad

Author: Pierre Franey

Endive, Walnut and Apple Salad

Author: Florence Fabricant

Escarole and Red Leaf Salad

Author: Pierre Franey

Basic Vinaigrette

A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic...

Author: Julia Moskin

Tomatoes Niçoise

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 are arranged on a platter, then topped with a garlicky...

Author: David Tanis

Red Pepper Cucumber Salad

Author: Marian Burros

Carrot and Parsley Salad

Author: Trish Hall

Ricotta and Pine Nut Salad

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

Carrot and Parsnip Salad

Author: Pierre Franey

Black Bean and Corn Salad

This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.

Author: Marian Burros

Salad With Cauliflower And Olives

Author: Marian Burros

Greens With Raspberry Vinaigrette

Author: Marian Burros

Three Salad Chiffonade

Author: Pierre Franey

Asparagus and Goat Curd Salad

Author: Amanda Hesser

Mâche Salad With Yogurt Dressing

Mâche is a delicate green also known as lamb's lettuce, and it's now available in many Whole Foods stores and other supermarkets in the United States. It has a rich nutritional profile: It is very high...

Author: Martha Rose Shulman

Arugula and Watercress Salad

Author: Pierre Franey

Cucumber and Dill Salad

Author: Pierre Franey

Raw Asparagus Salad

Author: Amanda Hesser

Okra, Avocado and Tomato Salad With Chili and Lime Juice

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. Cactus paddles are gooey, like okra, so I...

Author: Martha Rose Shulman

Quick Black Bean Salad

Author: Florence Fabricant

Tomato Mozzarella Bread Salad

Author: Marian Burros

Big Country Salad

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 is somewhat smaller, and serves as a fine introduction...

Author: Sam Sifton

String Bean Salad

Author: Moira Hodgson

Green Salad With Garlic Dressing

Author: Jacques Pepin

Thai Cucumber And Tomato Salad

Author: Marian Burros

Cheese and Tomato Salad

Author: Jacques Pepin

Spinach Salad With Red and Chioggia Beets, Quinoa and Walnuts

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. I usually slice beets for salads, or cut them into...

Author: Martha Rose Shulman

Arugula and Vinaigrette

Author: Marian Burros

Quinoa, Lentil Sprout and Arugula Salad

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 easy to make yourself (see below). I prefer black...

Author: Martha Rose Shulman