Top 10: Salads

By Food & Wine
Updated January 17, 2017
From delicate tuna salad served in an avocado bowl to nutty farro salad with fried cauliflower, here are 10 of F&W's best salad recipes.
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Collard Greens, Blue Potato and Bacon Salad

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Thinly sliced raw collard greens form the foundation of this awesome salad recipe, which is jam-packed with goodies, like crumbled Stilton cheese, bacon and toasted walnuts.

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2 of 10

Asian Chicken Salad with Wasabi Dressing

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This delectable poached-chicken salad, packed with Asian pear, cucumber and bean sprouts, offers a double hit of wasabi. First, Melissa Rubel whisks wasabi powder into the dressing—a blend of mayonnaise, rice vinegar and sesame oil—then she garnishes the salad with crunchy wasabi peas.

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Fresh Tuna Salad with Avocado

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Nan McEvoy uses albacore tuna here, but any fresh tuna will do. In addition to spooning the salad into avocado halves, she also uses it as a sandwich filling and a topping for crostini.

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Shrimp and Noodle Salad with Ginger Dressing

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Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix. She tosses it with noodles and shrimp, then adds a spicy, gingery dressing prepared with other easy-to-find supermarket ingredients, like bottled teriyaki sauce and chile-garlic sauce.

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Warm Flank Steak Salad with Mint and Cilantro

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Thai cooks typically serve meat already sliced so it's easier to eat. Here, Andy Ricker tosses pieces of soy-marinated flank steak with fresh mint, cilantro and roasted rice powder. The powder (a thickener in Thai curries) adds a fun crunch but is optional.

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Curried-Shrimp Salad with Grilled Watermelon

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Grilling watermelon gives it a terrific sweet-smoky flavor, but the key to charring it properly is to sprinkle it lightly with sugar, which burns just a little on the fire. Here, Christopher Kostow combines the watermelon with delicately curried shrimp (he likes making the dish with lobster, too) and yogurt.

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Farro Salad with Fried Cauliflower and Prosciutto

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Cooks in Italy fry cauliflower to bring out its nuttiness. Here, Ethan Stowell deep-fries it for a salad with salty prosciutto and nubby farro (a variety of whole-grain wheat).

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Melon-and-Peach Salad with Prosciutto and Mozzarella

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Chef Andy Glover uses smoked pork in this recipe, but prosciutto would work well too.

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Spinach-and-Shrimp Salad with Chile Dressing

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Warm chile, ginger, cumin and turmeric combine for a delicious dressing with a kick.

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Quinoa Salad with Pickled Radishes and Feta

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Giuseppe Tentori's quinoa salad is a delightful mix of cucumber, thin green beans, parsley and feta. What makes it special is that Tentori pickles the radishes in red wine vinegar and sugar before tossing them into the salad, where they add a puckery crunch.

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