This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.
A delicious and colorful salad is only 10 minutes away! “Our garden was taking off, so I created a salad with the surplus, and it was hit,” writes Mary Spellerberg of Warsaw, Missouri. Just slice, dress and toss!
"This is a cool lunch for a hot day," writes Joslyn Stock from Hampton, Iowa. "The flavor offers a nice twist on a traditional chicken salad and I couldn't even tell that it was made with yogurt instead of mayonnaise!"
A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.
Pasta, sun-dried tomatoes, artichokes and olives turn everyday salad mix into a Mediterranean delight. It’s also a great way to use up leftover chicken. Thanks to Brandlyn Graham of Clifton, Tennessee for the recipe!
Classic pear salad gets an innovative makeover with chicken and maple vinaigrette. This special main dish from Chrysa Duran of Cambridge, Minnesota is served over crisp romaine for a refreshing experience.
“This is a wonderful salad to serve for dinner,” writes Naomi Reed of McMinnville, Oregon. “Not only is it delicious, it's also very pretty.” From sweet carrots and almonds to fresh cilantro and lime, this brings a lovely medley of flavors to the table.