Green Salads

When was the last time you were excited by a green salad? If it’s been a while, check out our guide for tips on making salad interesting. We love to add fresh fruit, tangy cheese, roasted veggies and simple vinaigrettes to leafy greens for salads that pack a punch. This chopped salad is mixed with toasted walnuts, creamy avocado and crunchy apples, and served with blue cheese vinaigrette. It’s light enough to be a flavorful side dish, but you could add grilled chicken or hard-boiled eggs to round it out as a meal. Fresh herbs are another great way to add flavor—this mixed greens salad recipe uses parsley, mint, dill and chives, but you can use whatever herbs you’d like (we think basil would be especially delicious). Get these recipes and more from Food & Wine.

Oma’s Green Mountain Salad

In this seasonal salad, Chicago chef Sarah Grueneberg takes inspiration from the translation of her last name and the translation of her restaurant name (both mean “green mountain,” in German and Italian, respectively). She amps up a zesty buttermilk dressing with charred ramps (scallions would also be delicious) then drizzles the dressing over crisp Little Gem lettuce, celery, and baby turnips.     Slideshow: More Salad Recipes
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Bitter Greens Salad with Dijon Vinaigrette

TV chef Andrew Zimmern was inspired to create this dish by the mention of a “spirited salad” in Fergus Henderson’s first book, Nose to Tail Eating. Here, Zimmern tosses peppery leaves with a mustard–cider vinegar dressing tamed with cream and hazelnut oil.  Slideshow: More Salad Recipes
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Romaine Salads

While crunchy romaine is best known for its role in Caesar salad, F&W has recipes for romaine salads beyond this creamy classic. Because romaine is so crisp and hardy, it stands up very well to heat—one of our favorite ways to mix up a simple salad is to throw romaine hearts on the grill. The lettuce picks up a smoky flavor and wilts just a little bit, making the perfect accompaniment for grilled swordfish or steak. Here, 7 of our favorite recipes.
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Escarole Salad with Tahini Vinaigrette

Escarole happens to hold up better than most other salad greens once dressed. Seattle chef Renee Erickson tosses the crisp, lightly bitter leaves with Bosc pears, pistachios and snipped cilantro.  Slideshow: More Escarole Recipes
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Arugula Salad Recipes

Whether served with mixed citrus or potatoes and green beans, an arugula salad is just as healthy as it is delicious. Here are some of our favorite salad recipes featuring arugula.
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More Green Salads

Spinach Salad Recipes

A spinach salad with bacon and buttermilk-blue cheese dressing, one with garlic-cider vinaigrette and another with corn bread croutons are only a few of the very many spinach salad recipes that actually have us enjoy eating greens.
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6 Ways to Reinvent the Niçoise Salad

Provence’s famous salad Niçoise is traditionally made with boiled potatoes, crisp green beans, anchovies, black olives, hard-cooked eggs and really good canned or jarred tuna. But this classic summer salad is open to suggestions. Here, six ways to reinvent the fantastic French salad.
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