Salad dressing is the difference between a sad desk lunch and a not-bad desk lunch. There's good reason why the salad at your favorite restaurant always tastes better than the ones you toss together ...

Salad on a menu used to mean greens. Maybe croutons. Maybe mushrooms. But these days, chefs dress their salads with vanilla beans, mango, oranges, beets, fennel, jicama, almonds, fava beans, papaya, ...

You know how good salads taste when you order them from a restaurant? Well, we recreated one of our favorites and came up with this recipe for Southwestern Salad Toss that we think is even better than ...

Hearty spring salads with vegetables and legumes are easy to assemble and packed with protein. Toss a bowl for guests, make one to carry to an end-of-school potluck or a picnic on a fine day, or pack ...

This chunky chicken salad mixed with English cucumber and small golden potatoes is tossed with a creamy-tangy dressing bursting with fresh herbs. Roast skinless, boneless chicken thighs, then cut them ...

Dump, pour, toss and serve. Thanks to the ever-growing lineup of bagged salad kits, adding salad to the plate has never been so easy. Kits come in nearly every imaginable flavor combination, and span ...