Smitten Kitchen (2)
Closet Cooking (1)
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
This curry powder- and mango chutney-laced chicken salad has been wildly popular in Britain.
This grape-studded chicken salad is delicious on toasted multigrain bread with lettuce and tomato.
We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas.
When shopping for brussels sprouts, look for small ones that have a bright green color.
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
Mesclun—a combination of slightly bitter baby greens and other greens like mizuna, arugula, and oak leaf—became all the rage in restaurants during the 1990s.
A refreshing mix of fruits and vegetables in a sweet and salty dressing, this is a popular street snack in Malaysia.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
This salad is tangy and fresh, with just the right amount of heat.
This colorful salad is best served at room temperature.
This sweet, festive salad gives off a lot of juice if it sits for a while, so it's best to assemble it just before serving.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
Fine-grain bulgur wheat is essential for this dish.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Tangy, spicy, or delicate—the greens you choose will determine the flavor of this dish.
Chinese cabbage lends a mild flavor and lovely crunch to this delicious salad.