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This salad from F&W's Kay Chun combines smoky bacon and potatoes with silky eggplant. Dill and lemon add a bright...

For this amped-up quinoa salad, Best New Chef 2014 Dave Beran tosses boiled quinoa and crunchy roasted quinoa with sm...

Tyler Florence says you can top this main-course salad with any vegetables you have on hand. Crisp ones are best with...

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and ...

To both maximize his grill and take full advantage of summer’s exceptional produce, chef Dan Kluger combines grilled ...

Smashing ripe avocado with olive oil, lemon juice, honey and garlic creates a fantastic, creamy dressing for this hea...

This classic coleslaw dressed with mayo and sour cream is excellent on its own or piled onto pulled pork, brisket or ...

This lovely salad offers a wonderful mix of ingredients: fava beans, peas, chives, dill, parsley, basil and sage. Sli...

This not-so-heavy take on the Midwest’s iceberg wedge salad features a creamy French-style dressing with roasted toma...

A mix of crisp charred haricots verts and blanched green and yellow wax beans, as well as juicy cherry tomatoes, give...

Chef Hugh Acheson combines sweet, salty, spicy and tangy flavors in this exceptional summer tomato salad, tossing pea...

The key to this simple salad is slicing the raw asparagus thinly, so it takes on the flavor of the lemony marinade.
 ...

Spicy mizuna greens are brightened with aromatic sliced kumquats and yuzu juice in this refreshing modern Japanese sa...

F&W’s Kay Chun combines tomatoes and just-off-the-cob corn for an excellent summer dish; adding bulgur turns it i...

Although this blend of raw tomatoes, paper-thin onion and mild green peppers seems Italian, it’s a common mix for Jap...

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