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Mimi Thorisson tosses her incredible mesclun salad with figs, toasted nuts, bacon and blue cheese. Slideshow: Green ...

Instead of roasting brussels sprouts, shredding them raw and tossing them with escarole makes for an excellent salad....

Jeni Britton Bauer uses sweet-tart mango sorbet as a marinade for chicken and in the dressing for her crunchy cabbage...

Chef Jennifer Jasinski tops this excellent winter salad with goat cheese, toasted walnuts and pomegranate seeds. Sli...

This is Athena Calderone’s twist on tabbouleh, the parsley-heavy Middle Eastern bulgur salad. She’s added tangy, juic...

“In the winter, I love to have a bright-tasting salad,” says designer and blogger Athena Calderone about this side di...

Stuart Brioza’s colorful salad is a mix of flavors and textures: bitter, sweet, nutty, crispy, creamy. The delicious ...

F&W’s Justin Chapple quickly marinates chicken in a Caesar-inspired marinade flavored with garlic and anchovies b...

The Fuyu persimmon that chef Helene Henderson uses in this beautiful salad is light orange and shaped like a tomato; ...

This salad is a favorite of the Food52 online community because it tastes like it takes much more work than it really...

Rye berries have a wonderfully aromatic, tangy flavor that goes well with the caraway in this Scandinavian-style dish...

This salad from F&W’s Kay Chun combines crunchy raw brussels sprouts and apples in a bright, spicy, refreshing dr...

Richard Landau tosses tender, crispy potato with a tangy mustard-seed dressing and crunchy bits of grated cauliflower...

Melissa and Jasmine Hemsley serve their skillet-tossed lettuce and green bean salad warm, topped with a buttery,...

Chef Marco Canora likes quinoa, a high-protein seed, because it mimics the satisfying texture and starchiness of a gr...

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