Salads

Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the sprin...

Instead of croutons, consider making these crisp little chorizo bites to crunch up your salad.

Cooked spinach can get soggy and lose flavor. Michael Mina opts to top raw spinach with a warm dressing, so the leave...

After cooking in the Google cafeteria, Nate Keller and Mirit Cohen started Gastronaut (gastronautsf.com), a San Fra...

Sera Pelle loves making this rainbow-colored salad with umeboshi vinegar, the salty vinegar leftover from pickling Ja...

“I honestly feel energized after eating a bowl of sprouts,” says holistic chef Adina Niemerow, who often makes this c...

Beets are a no-brainer for healthy meals since they taste great even when they’re simply roasted with a little oil. N...

Cat Cora’s nutritious quinoa is quick to make. Adding chicken makes it a great meal-in-one.

Art Smith uses a mix of roasted root vegetables, such as the beets, turnips, parsnips and celery root here, to make a...

Filmmaker and chef Daniel Klein created this colorful smoked-fish and whole-grain salad after fishing for gray mullet...

For this chilled salad, beets and onions are macerated in a lemony dressing. When they’re available, young spring oni...

This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs...

“When I make the dressing for the farro salad, I like to use young ginger, which is tender and easy to grate. And it'...

Italian butter beans are big and creamy, but if you can’t find them, substitute any large white bean. Chef Annie Some...

Garlic and fresh parsley make this the best-ever version of an old-fashioned pizza parlor salad.