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Refreshing molded salads like this one were wildly popular when a version of this recipe was first published, in Knox Gelatine: Dainty Dishes for Dainty People.
This refreshing salad works perfectly as a side dish or an appetizer.
This 1950s classic is a staple of picnics and salad bars.
Served cold, this colorful dish combines black-eyed peas, red and green bell peppers, scallions, and tomatoes.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
This colorful salad is best served at room temperature.
We got this simple dish from a California radicchio grower.
This recipe comes from Mexican Family Cooking by Aída Gabilondo.
Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
This salad showcases the colors and flavors of summer—bright, crisp, and wonderfully light.
Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad.