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Herby Three Bean Salad

Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables...

Author: Melissa Clark

Broccoli Salad With Garlic and Sesame

This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets...

Author: Melissa Clark

Kale and Sugar Snap Pea Salad

Here's a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis. Kale and sugar snap peas combine with a dressing of ginger,...

Author: Mark Bittman

Zucchini and Tomato Salad

Author: Molly O'Neill

Peppers And Anchovies

Author: Mark Bittman

Asparagus With Prosciutto and Egg

Author: Florence Fabricant

Persimmon and Orange Salad

Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing...

Author: David Tanis

Avocado And Potato Salad

Author: Marian Burros

Sweet Potato Pecan Salad

Southern-style sweet potato salad with pecans makes an excellent companion for fried chicken.

Author: John Willoughby

Cucumber Scallion Salad

Author: Molly O'Neill

Beehive Brussels Sprouts with Spicy Vinaigrette

Like avant-garde art, the avant-garde approach to vegetables can take many forms: investing ordinary objects with extra significance, boldly upending tradition or juxtaposing elements that appear disparate....

Author: Julia Moskin And Melissa Clark

Autumn Slaw

Author: Peter Mcquaid

Herby Three Bean Salad

Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables...

Author: Melissa Clark