Ruby Red Beet Salad with Fennel and Walnuts by Kristi Rimkus

This is a lighter version of Not Derby Pie's Beet Salad. Deliciously light and colorful, it uses walnut oil and oranges to make a terrific dressing that tops roasted beets, sectioned oranges, and spicy fennel.

A Jaad Cucumber Salad for Thai Snacks by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

A Jaad Cucumber Salad for Thai Snacks

Molasses Yogurt Veggie Salad by Supriya Srivastava

I was craving for a yummy salad but wanted to make some home-made dressing for it. After a few tries settled on this one. It turned out nice.

Chicken & Fruit Salad by Wendy Saxena-Smith

Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish.

Brown Rice and Walnut Salad by Saru

This rice and walnut salad is an exciting way to eat brown rice.It is tasty,hearty, and bursting with nutrition.You can eat this salad warm or cold.

Chopped Salad by Unknown Chef

Chopped salad is my Babe's favorite salad style. There are many ingredients to choose from and I have fun choosing them. I chop the ingredients using my chef’s knife instead of a device, makes me feel connected to Babe when she is eating. I make a chopped salad every Saturday so we can enjoy for weekend lunch, take to work as lunch…

TOASTED GOAT CHEESE AND STONE FRUIT SALAD by Draeger's Cooking School

Asian Chicken Salad with Snap Peas and Bok Choy by Jessica Ryan

Tangy Tomato Dressing from the Outback Steakhouse by David St. John

How to dress a salad in the Italian manner by Frank Fariello

Making salad in the Italian manner, which can be nicely summed up by the following proverb: A ben condire l'insalata, ci vuole un avaro per l'aceto, un giusto per il sale e uno strambo per l'olio. Which, loosely translated, means: "to properly dress a salad, you need a miser to add the vinegar, a judge to add the salt and a…

BBQ Ceaser Salad with salad cream by Brett Ede

FIELD GREEN SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

FIELD GREEN SALAD

Greek Pizza Salad by Tiffany

Loaded Spinach Salad by Wendy Saxena-Smith

Like many spinach salads, this one features lots of chopped-up hard-boiled egg. But since most of the calories in an egg are in the yolk, this recipe uses just two whole eggs, plus the whites from six additional eggs, for a satisfying spinach salad that keeps the calories in check.

Basic Green Salad with Vinaigrette by Wendy Saxena-Smith

Make a larger batch of this basic vinaigrette to have on hand for salads throughout the week.