Enjoy a colorful and filling salad for lunch or dinner with these delicious dishes.
If you make the dressing when you marinate the steak, this meal comes together quickly.
Enjoy for lunch or dinner.
Jacob Fox
To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots.
Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
Jacob Fox
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
It requires a bit of work up front to blanch all the veg, but the results are impressive.
The extra dressing is delicious served with grilled vegetables.
Serve with crusty garlic bread and a glass of Beaujolais wine.
Serve with garlic-rubbed toast.
Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za’atar.
The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables.
Topping the salad with feta and pepitas gives it a savory note.
Using just a small amount of flavorful Parmigiano-Reggiano shaves calories and sodium too.
This recipe is the perfect vehicle for using the crushed-up tortilla chips at the bottom of the bag.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
If you’d prefer not to use tequila, substitute 1 tablespoon each orange and lime juice.
Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
Make extra dressing to keep on hand for other salads throughout the week.
Eva Kolenko
Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco
Jason Donnelly
Jacob Fox
Ellen Silverman
