Author: Barbara Kafka
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh...
Author: Martha Rose Shulman
Author: Marian Burros
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Author: Martha Rose Shulman
Author: Molly O'Neill
Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into...
Author: Martha Rose Shulman
This is based on a recipe from Mark Peel's "New Classic Family Dinners." Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use...
Author: Martha Rose Shulman
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Author: Joan Nathan
While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed...
Author: Melissa Clark
Author: Pierre Franey
Author: Pierre Franey
Author: Moira Hodgson
Author: Mark Bittman
Author: Pierre Franey
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic...
Author: Daniel Patterson
Author: Marian Burros
This salad is inspired by one that Los Angeles-based chef Mark Peel serves at his wonderful restaurant, Campanile. Green tomatoes go well with Russian dressing. My version combines mayonnaise with yogurt,...
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Melissa Clark
Author: Florence Fabricant
Author: Marian Burros
Author: Nigella Lawson
Author: Pierre Franey
Author: Jacques Pepin
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
Author: Molly O'Neill
Author: Marian Burros
This colorful tomato salad is bulked up with red or pink beans. But it's not a bean salad with tomatoes; it's a tomato salad with beans. I added celery to the mix for its crunchy texture, which is nice...
Author: Martha Rose Shulman
Author: Trish Hall
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Amanda Hesser
Author: Marian Burros
Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It's also good on its own for lunch.
Author: Nigella Lawson
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
Author: Moira Hodgson
Author: Pierre Franey
Author: Marian Burros
Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of "Bright Lights, Big City." There the country salad is somewhat smaller, and serves as a fine introduction...
Author: Sam Sifton
Author: Marian Burros