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Top spinach, strawberries, blueberries, cheese, mushrooms and smoked chicken with Orange-Balsamic Vinaigrette for a main-dish salad that's full of seasonal flavors.
Add some zip to a summer standby with this variation on cole slaw. Nuts and fruit add crunch and color to cabbage tossed in a homemade vinaigrette.
Juicy grapes and crunchy broccoli blend sweet flavors with savory, salty bacon. The side-dish salad recipe comes from the Triangle Ranch B&B in South Dakota.
Orange, yellow, red ... heirloom tomatoes come in as many colors as shapes. Take advantage of the season's juiciest tomatoes in this salad topped with a homemade sweet-tangy-salty dressing.
Curly noodles, almonds, sesame seeds and rice vinegar blend in this crunchy, tangy salad from a West Des Moines, Iowa, reader.
Rich, tangy feta cheese stars in this vegetable salad recipe from Klondike Cheese Company in Monroe, Wisconsin.
Soy sauce, lemon olive oil and garlic create a flavorful dressing for this pasta and vegetable salad. The recipe comes from the Savage family in Columbus, Ohio, where it's served at big family gatherings.
Sesame seeds, ramen noodles, soy sauce, ginger and fresh broccoli give Asian flair to cole slaw.
Purple-black Kalamata olives and feta cheese blend with rice-shape orzo, fresh herbs and tomatoes for this Greek salad from Surdyk's Cheese Shop in Minneapolis. It's been a reader favorite since we first published it in June 2003.
Onion and poppy seeds flavor this creamy salad dressing, which goes on fresh spinach-and-fruit salad at My Just Desserts restaurant in Alton, Illinois. Try it on cut-up cantaloupe, watermelon and blueberries.
Prepare this layered salad a day ahead so the flavors can blend. For a group, make the salad in a 3-quart clear bowl rather than individual glasses.
Fun three-color pasta, cubed cheese, albacore tuna and roasted sweet red peppers combine for a refreshing chilled pasta salad. The recipe makes four main-dish servings or eight to 10 side-dish servings.
Italian Rice Salad includes fragrant, nutty-tasting brown basmati rice, bell peppers in a variety of colors, red onions and plenty of garlic. "It's kind of soft, kind of crunchy, a little sweet and a little tangy," says Ohio cooking school expert Bev Schaffer, who gave us the recipe. "A co-worker took it to a family reunion several years ago, and he can't go to a reunion without it now."
Uncooked ramen noodles, almonds and sunflower kernels add crunch to this salad from a Dubuque, Iowa, reader. It was one of the winners in a Midwest Living® potluck recipe contest.
A Cleveland reader makes this potluck salad the day ahead and refrigerates the dressing and vegetables separately. When it's time to serve it, she tosses everything together. Bacon, sunflower kernels and raisins make a crunchy and flavorful side dish.
Chefs at North Peak Brewing Company in Traverse City, Michigan, make this tangy, thick, cherry-color dressing for tossed salads. We like it over fresh fruit, too.
Jazz up tuna salad with a little curry powder and a variety of herbs: chives, lovage (its leaves taste like celery), sorrel (a large-leafed herb with a tangy flavor), tarragon and dillweed. Serve in a yellow or red sweet pepper for an appealing presentation.
Thai Chicken Salad blends Asian buckwheat noodles, a peanut sauce and crunchy fresh vegetables and greens.
The intense flavor of beets mixes with goat cheese in this salad from Capriole Farmstead Goat Cheeses in Greenville, Indiana. "You have to love that earthy, rich flavor" of beets, farm owner Judy Schad says. "If so, you'll find it was simply meant to pair with goat cheese."
Traditional ham and peas gets a fancy update with wild rice and a dried tomato vinaigrette.
Combine just five ingredients for this juicy salad recipe. It offers an unusual blend of ingredients that complement each other. We liked the sweet fruit with cheese.
We based this salad on heart of romaine lettuce because it's so easy to serve. Colorful cherry tomatoes and tangy Kalamata olives add flavor and visual interest.
Michigan asparagus farmers say a spear can grow as much as 10 inches a day. This rapid spurt accounts for the succulent tenderness of asparagus. Teamed up with chilled crabmeat and a piquant dressing, asparagus makes a perfect addition to this luncheon salad.
Sweet-flavored, with a hint of anise, fennel adds freshness to this colorful salad from an Indianapolis caterer.
An unusual combination of cubed potatoes, carrots, zucchini, peas and jalapeno peppers mixes with chicken and mayonnaise for a salad that's popular at a Newton, Kansas, restaurant.
At The Peppercorn Duck Club of the Hyatt Regency Crown Center in Kansas City, Missouri, cooks toss ricelike orzo pasta with sweet red pepper and a basil dressing for this salad. You can substitute chicken for the duck, if you like.
This recipe comes from a reader who lives on a farm in the Flint Hills region of Kansas, where beef is king. She tosses her favorite meat with salad greens, bacon
Marinate baked chicken with wine, balsamic vinegar, tarragon and orange peel. The recipe is from West Point Market in Akron, Ohio.
Fresh basil and juicy tomatoes star in this side-dish salad from an Urbana, Illinois, reader.
Chili powder kicks up the heat in this salad from the Spice House in Evanston, Illinois. For tamer flavor, use the smaller seasoning amount.
Two types of rice blend with chicken, sweet pepper, snow peas and two bottled salad dressings for a fresh, zesty salad. The recipe is from Minerva's in Sioux Falls, South Dakota.
Beets grab your attention and taste buds in this recipe from Roger and Evelyn Dearsman of Green Springs, Ohio, who sell produce at North Market in Columbus, Ohio.
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It was just as good the next day and we again enjoyed it.
6/8/2010 07:14:25 PM Report AbuseBarbara, I had my family for the Memorial Day, made your salad with Broccoli It was well received. Thanks ohcraftygrandma /also from OH
6/8/2010 07:09:05 PM Report Abuse