Spring has sprung, and what better way to celebrate National Salad Month this May than with a refreshing yet satisfying bowl of greens and cheese. Appealing to mindful eaters and foodies alike, here are an array of recipes featuring salads...

By Holly Clegg – Salads have come a long way! Forget a salad with iceberg lettuce, tomato, dressing, and maybe tossed with a few croutons. Mandarin Steak Salad with Ginger Vinaigrette featuring marinated sirloin steak, mixed greens,...

Maybe you’ve had enough plain old lettuce and tomato salad by this time of year and you’re ready for something a little different. This salad of lentils from Santo Stefano di Sessanio, tossed with artichoke hearts, roasted...

By Chef Michael Chiarello of Bottega Ristorante Shaved Brussels sprouts and asparagus salad: 4 cups Brussels sprouts, thinly shaved (using the mandoline) 4 cups asparagus, thinly shaved (using the mandoline) 4 tablespoons olive oil fried and salted Marcona...

By Erin Chamerlik, MT (ASCP) – For me, eating salads is not as much fun as eating a burger. As a nutrition educator I know I am supposed to be in love with this rabbit food but...

What an amazingly tasty fruit salad this dish is! You simply can’t go wrong with this fresh fragrant fruit salad. Not only does it taste fantastic but its aroma is refreshing and the perfect reminder of summer...

By Gooseberry Patch- Vickie Hutchins and Jo Ann Martin ~ An inexpensive ingredient, eggs are always in the refrigerator–or at least on the shopping list! The hard-boiled egg is so versatile, making a perfect garnish, snack or...