Sensational salads that bring out the best of the season. More salad recipes: http://www.midwestliving.com/tag/salads
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Uncooked ramen noodles, almonds and sunflower seeds add crunch to this side salad. Quick to prepare and easy to tote, it's an obvious choice for potlucks and camping. #sidedish#sidedishes#sidedishideas#sidedishrecipes
Marinate roasted beets with shallots and champagne vinegar, then toss with sauteed chard (or other greens). Serve over ricotta with pistachios. #saladideas#saladrecipes#salads#healthyeating
A bold dressing of garlic, parsley and fennel seeds lands a perfect punch on sweet snap peas and shaved fennel. Add salty cheese for the knockout. #saladideas#saladrecipes#salads#healthyeating
Honey and orange juice boost the natural sweetness of beets. We couldn't resist adding goat cheese, but the salad's equally good without. #saladideas#saladrecipes#salads#healthyeating
This creamy, whole-grain salad earned raves in our test kitchen. It's hardy enough to be a meatless main, or enjoy it as a festive side dish or cold-weather potluck star. #saladideas#saladrecipes#salads#healthyeating
This is a perfect salad to take to a picnic or potluck since it is best at room temperature. #supper #supperideas#saladideas#saladrecipes#salads#healthyeating
Chef Sarah Russo of Chicago-based Salad Club uses bitter greens in this salad to balance the sweet fruit and rich fish. If you prefer, swap in more mild-mannered kale, lettuce or spinach.
Chef Sarah Russo of Chicago-based Salad Club uses roasted plantain to add a delicious and unexpected starchy sweetness to this salad.
This salad from Chef Sarah Russo of Chicago-based Salad Club packs a flavor and texture punch, and it's a delicious way to explore an alternative, plant-based protein.
Lettuce in, it’s cold outside! A Chicago chef and salad-maker extraordinaire shares tips for creating hearty winter recipes.
This is a fab potluck or family salad. If you make it for dinner at home, try it topped with a salmon fillet or, for a vegetarian entree, served over spinach or other salad greens. (A word of warning: Don't substitute a different rice. Arborio, the type used in risotto, definitely works best.
You could make a meal of this dish: caramelized zucchini, crunchy almonds, salty cheese and hearty quinoa, all dressed in honey-basil vinaigrette. The recipe comes from Little Eater in Columbus, Ohio.
Packed with healthy nutrients, this dish is perfect for any occasion. Serve as a side with a pork tenderloin roast or turkey breast or as a meat-free dinner salad with warm, crusty wheat rolls.
Hearty and wholesome, this pasta salad is loaded with cherry tomatoes, cucumber, lentils, salty cheese and parsley, all cloaked in a light and bright red wine vinaigrette.
Our hearty salad tastes equally good warm from the pan, cold from the fridge or even at room temperature, so it's perfect for make-ahead meals and leftover lunches. Other grains, such as barley, faro or wild rice, also work well in this salad.
This crunchy oil-free slaw is like a quick-pickle and a must-serve with the Salvadoran pupusas that Maria and Juan Vasquez serve at 3 in 1 Restaurant in Indianapolis.
Two things make this grilled watermelon amazing. High heat draws out moisture and intensifies watermelon's sweetness, and the rub creates additional caramelization for even deeper flavor notes.
Fresh basil in the dressing lends a hint of pesto-inspired sophistication to this mayo-rich pasta salad.
Nuts and fruit add crunch and color to cabbage tossed in a homemade vinaigrette.
Discover the savory potential of watermelon in this five-ingredient salad.
Honey and orange juice boost the natural sweetness of beets. We couldn't resist adding goat cheese, but the salad's equally good without.