Arrange the veggies around the edge of the salad so guests can take what they like.
Paper-thin curls of Parmigiano-Reggiano accentuate the salad's nutty notes.
Served in this grilled to perfection salad, romaine lettuce is the ultimate ingredient for alfresco dining.
Peppery watercress isn't just for tea sandwiches anymore. It makes the perfect salad leaf if you snap off the most tender stalks and leaves to toss with dressing just before serving. Turn this appetizer or side salad into a hearty meal by topping it with a salmon fillet or chicken breast.
Sweet honey mustard vinagirette dresses up a spinach and radicchio salad.
Don't throw away your old loaf of bread. Do as the Tuscans and celebrate with a bread salad!
Test Kitchen Manager Heather Howe's daughters, Rebecca, 10, and Olivia, 7, always ask for Caesar salad. They love to wash the lettuce, spin it dry and tear it into bite-size pieces.
The traditional Thai salad is sweet and spicy, filled with finely chopped pork, dried shrimp, peanuts and chilies. Here, we've mixed the traditional with a few creative ideas of our own.
Panzanella – a tangy bread-based salad – gets a tasty makeover with the addition of seasonal roasted squash. If you have stale bread on hand, this is a fantastic way to use it.
