This orzo mixed with sun-dried tomatoes, Kalamata olives and toasted pine nuts is the perfect excuse to have a picnic.
This classic creamy coleslaw gets a texture boost from combining cabbage prepped two different ways.
Virginia Willis’ recipe gives this Southern staple a silky smooth, melt-in-your-mouth filling.
When Italians have leftover bread, they make panzanella. When Southerners have leftover cornbread, we make cornbread salad.
This is the sandwich that helped me survive college without getting scurvy. It’s all about the vinaigrette. Don’t skip it!
Cheese, mayo and roasted bell peppers. What could be easier?
This creamy potato salad gets its punch from scallions, capers, finely chopped dill pickles, onion, lemon juice and a secret ingredient!
These bars feature a brownie layer topped with a chocolate-chip cookie layer. The best of both worlds.