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Pecans, feta cheese, a Red Delicious apple and zesty vinaigrette combine for a memorable salad. "This recipe comes to us courtesy of the Junior League of Chicago. It is from their cookbook, Celebrate Chicago! A Taste of Our Town," says Patty Erd, co-owner the Spice House in Chicago.
Apples, dried cranberries and grapes meet crunchy celery and wheat berries in this colorful salad tossed with apple-cinnamon dressing.
The recipe for this simple side salad of yellow tomatoes, tangy cheese, walnuts and greens with Dijon vinaigrette comes from a Des Plaines, Illinois, restaurant.
Dried berries give a burst of fruit flavor to this easy recipe that starts with rotisserie chicken.
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.
We gave this Cobb salad a Heartland twist, with steak instead of the usual chicken. Maytag blue cheese stands in for traditional Roquefort. Use cantaloupe for the avocado.
A refreshing ginger vinaigrette seasons this salad with Asian-style ingredients. The uncooked noodles soften some while chilling, but still add crunch.
This recipe, from Cheli's Chili Bar in Dearborn, Michigan, dresses up a classic side-dish wilted salad. "I really enjoyed the addition of fresh mushrooms and hard-boiled eggs," notes a reviewer on our website. "I could easily make a meal of this."
This elegant salad features Napa cabbage, pecan-coated goat cheese, duck and winter pears with honey-peach dressing.
Five root vegetables pack this side salad; fresh beets unite them all with a rosy tint. Tarragon vinaigrette adds sweet-sour flavor.
Pancetta (an ultrathin Italian bacon) bumps up the flavor in this multicolored veggie side dish.
The traditional ham and pea salad gets a fancy update with wild rice and a dried tomato vinaigrette.
This recipe features pecans, dates, and goat cheese, all in a balsamic dressing.
A sweet-tangy pear chutney crowns warm duck and cool greens in a recipe from a Cincinnati restaurant. The finishing touch: warm bacon vinaigrette.
Walnut oil adds a nutty flavor to vinaigrette on this colorful salad from Clabber Girl Bake Shop in Terre Haute, Indiana. Add cooked chicken for a quick main dish.
Sliced apples, roasted cashews and dried fruit combine with mango chutney, spinach leaves and curry for an exotic, fresh-tasting salad. The recipe comes from the New Albany (Ohio) Cooking with Friends community cookbook.
Bacon and French-fried onions punch up the flavor in this crunchy, fresh-tasting, main-dish salad from Little Traveler, a gift shop-cafe in Geneva, Illinois.
Roasting intensifies the flavor of roma tomatoes for this herb-splashed salad from Hotel Pattee in Perry, Iowa. Mushrooms, grapes and walnuts round out the flavors.
Shad Kirton, award-winning chef and co-owner of Absolute Flavors Catering/Smokey D's BBQ in Des Moines, created this salad based on the classic sandwich.
Croutons made from walnuts or pecans infuse nutty flavor into this tossed salad, with oranges and dried cranberries. Nut producers Barb and Dwight Ittner of Noel, Missouri, created the recipe.
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.
Tangy Granny Smith apples combine with radicchio and fennel in this refreshing side-dish salad. Mustard and citrus flavor the dressing.
Toss red and green cabbage, chopped apple and green onions with a ginger-spiced dressing for a crunchy salad. Sesame oil and rice vinegar add Asian flavor.
Mix avocado, papaya and olives with hearts of palm for an exotic, colorful salad. Hearts of palm look like white asparagus without the tips and taste like artichoke.
This beauty of a salad blends tangy Gorgonzola and balsamic dressing with sweet roasted fruit.
It takes time to peel and section or slice fruit for this salad, but the result is a colorful burst of fresh flavor that's worth the effort. To save time, use 2-3 cups jarred, drained, sectioned citrus fruit in place of the four oranges.
Potato salad, a favorite comfort food, gets classy with smoked fish, radicchio and romaine hearts. Serve warm with a walnut-mustard vinaigrette.
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