Salad

A salad that's 75% croutons? Yes, thanks.

Four nourishing (and filling!) salads from the Test Kitchen that are perfect for meal prep.

Riff on the lunchbox staple. Mayo-haters deserve tuna, too.

Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.

So much more affordable than ordering from those fast casual salad chains.

A spicy-funky upgrade for lettuce cups, sandwiches, and more.

Ditch the ham and cheese for a double-decker vegetarian sandwich.

Lime juice, fish sauce, peanuts, and plenty of herbs.

Personal goal is to eat these daily from now until Memorial Day.

Creamy, vinegary, and with lots of fresh dill.

This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.

Chicken salad, pasta salad, and Caesar salad, all in one.

Or sauce. Or dip. Or sandwich spread.

A great Caesar salad gets its swagger from crisp, cold greens, creamy dressing, and freshly made croutons.

A feel-good meal full of crunchy veg and even crunchier pita chips.

Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.

We’ve got a version for when you’re hosting a cookout or making dinner on a weeknight.

Salami, provolone, olives, pickled peppers—need we say more?

Juicy tomatoes, stone fruit, crunchy slaws—these salads were made for hot days.

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

Because most of us do!

Massaging kale results in more tender, less bitter greens—but it isn’t always necessary.

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

Like poached chicken Niçoise and crispy Thai chicken salad.