Forget the mayo-bound Waldorf you know. This is a cornucopia of fall flavors – apple slices, toasted pecans, crumbled blue cheese and a mountain of mixed greens tossed with a rosemary dressing.
A bright, zingy, wake-up-your-tastebuds kind of pasta salad, with chopped tomato, capers, red onion, banana peppers, Monterey Jack cheese and white beans.
Dig into this big, summery, main dish salad with quinoa, fresh corn, diced tomato, scallions, avocado and cilantro tossed with a lime-jalapeño dressing.
When Italians have leftover bread, they make panzanella. When Southerners have leftover cornbread, we make cornbread salad.
Crispy, crunchy, sweet, tangy. This is the salad that will make you wonder why you don’t eat more salads.
Go retro with this steakhouse favorite, featuring iceberg lettuce, tomatoes and plenty of bacon.
Give your basic bread salad a Greek twist with feta, Kalamata olives and oregano.
A fresh summer salad with couscous, tomatoes, chickpeas, red bell pepper, onion, cucumber and feta.