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Soups & Salads
Corned Beef Salad with Thousand Island Dressing and Rye Croutons
You’ve probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing
Soups & Salads
Mac Salad
Creamy and velvety, this macaroni salad is a staple side dish of the Hawaiian plate lunch.
Soups & Salads
Antipasto Salad with Bocconcini and Green Olive Tapenade
Nancy Silverton, the cofounder of Campanile and La Brea Bakery — for which she was named a F&W Best New Chef in
Soups & Salads
Tuna Salad
Serve this classic tuna salad on crackers, atop lettuce, or in a sandwich.
Soups & Salads
Chicken and Kale Salad
The key to this fresh salad is chilling it before serving, which allows the kale to break down and the flavors to meld.
Soups & Salads
Fiery Grilled Beef Salad with Oranges and Crispy Shallots
Although Charles Phan says you can use any leafy green in this spicy main-course salad, he suggests watercress because it adds another subtle, peppery layer of heat to the dish. He also says it's fine to partially cook the shallots ahead of time (even the night before) until they are golden,
Soups & Salads
Greek Salad with Shrimp and Kamut
Kamut, an ancient variety of wheat, adds hearty chew to this entree inspired by a classic Greek salad. Soak kamut overnight to help it cook faster or, for an even easier dish, cook the kamut in advance to trim day-of prep to 30 minutes.
Soups & Salads
Caesar Salad with Crispy Tofu Croutons
In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice and an anchovy to make a terrific Caesar-style dressing without the standard raw egg yolks.