Ribbon Salad with Orange Vinaigrette
Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
Summer Salad by the Lake
I came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California
Zucchini Panzanella Salad
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Grilled Apple Tossed Salad
The grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. —Paul Soska, Toledo, Ohio
Garden Chickpea Salad
Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Cranberry Almond Spinach Salad
If you want something new to try for your Thanksgiving menu, toss this salad together. Fresh spinach leaves are tossed with toasted almonds and dried cranberries and drizzled with poppy seed dressing. It's likely to become a holiday tradition at your house, too. —Michelle Krzmarzick Torrance, California
Minty Watermelon-Cucumber Salad
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Roasted Butternut Tossed Salad
This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri
Crunchy Broccoli Salad
Growing up, I never liked broccoli, but I'm hooked on this salad's light, sweet taste. It gives broccoli a whole new look and personality. —Jessica Conrey, Cedar Rapids, Iowa
Sesame-Ginger Cucumber Salad
I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try some at home. After some research, I came up with this cool and crisp salad with a little Asian zing. We love it with meat hot off the grill! —Kimberly Ludvick, Newburgh, New York
Sicilian Potato Salad
Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan
Skinny Cobb Salad
This "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Crisp & Spicy Cucumber Salad
Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! —Alivia Dockery, Jensen Beach, Florida
Strawberry Salad with Poppy Seed Dressing
My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan
Arugula Salad with Shaved Parmesan
A mother deserves a beautiful salad that combines her favorite flavors, like fresh peppery greens, golden raisins, crunchy almonds and shredded Parmesan. I put this simple arugula salad together for my mom, and the whole family ended up loving it! —Nicole Rash, Boise, Idaho
Colorful Quinoa Salad
My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario
Grilled Stone Fruit Salad
Summer is the time we enjoy grilling and adding fresh fruit to our menu, and this smoky-sweet salad is the best of both worlds! I like to marinate the fruit for extra flavor before I grill them. —Nancy Heishman, Las Vegas, Nevada
Cran-Orange Couscous Salad
I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. —Kristen Heigl, Staten Island, New York
Kale & Bacon Salad with Honey-Horseradish Vinaigrette
Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. —Elizabeth Warren, Oklahoma City, Oklahoma
Honey Mustard Red Potato Salad
This summer cookout star is crunchy-delicious with a brilliant zesty dressing. —Brittany Allyn, Mesa, Arizona
Balsamic Green Bean Salad
Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Cashew-Pear Tossed Salad
A friend who does a lot of catering fixed this salad for our staff Christmas party several years ago, and we all asked for the recipe. The unexpected sweet-salty mix and lovely dressing make it a hit with everyone. —Arlene Muller, Kingwood, Texas
Dad's Greek Salad
The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. —Arge Salvatori, Little Ferry, New Jersey
Strawberry Arugula Salad with Feta
The combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.—Carala Horne, Meridian, Mississippi
Mediterranean Bulgur Salad
Whether it's health or taste you're after, it doesn't get any better than this --bulgur, beans, tomatoes pine nuts and olive oil team up in this vegetarian main dish salad. CW's food editor, Wendy Stenman, created this just for The Healthy Kitchen.
Fresh Apple & Pear Salad
This fun combination of ingredients comes together beautifully in one flavor-packed dish. Crunchy apples and ripe, juicy pears are fantastic tossed with crisp, cool cucumbers and a spicy dressing. —Jean Ecos, Hartland, Wisconsin
Vibrant Black-Eyed Pea Salad
My black-eyed pea salad reminds me of a southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Sewickley, Pennsylvania
Bow Tie & Spinach Salad
With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the chickpeas. —Julie Kirkpatrick, Billings, Montana
Rainbow Veggie Salad
Every salad should be colorful and crunchy like this one with its bright tomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing. —Liz Bellville, Jacksonville, North Carolina
Mixed Greens with Lemon Champagne Vinaigrette
Every forkful of this spectacular salad has a crunch from walnuts, a burst of flavor from pomegranate seeds and a smooth finish from the simple vinaigrette. —Ray Uyeda, Mountain View, California
Roquefort Pear Salad
Guests at a barbecue we hosted last summer brought this cool, refreshing salad. Now it's a mainstay at most all our cookouts. The mingling of zesty tastes and textures instantly wakes up the taste buds. -Sherry Duval, Baltimore, Maryland
Summertime Slaw
As a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it's also economical. I serve it at our family reunion each Fourth of July, and it's always a big hit at church socials. —Sharon Payne, Mayfield, Kentucky
Fennel Salad with Orange-Balsamic Vinaigrette
A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. —Susan Gauthier, Falmouth, Maine
Thai-Style Cobb Salad
This veggie salad is like a mix of Cobb salad and my favorite summer rolls. If you have leftover chicken, toss it in. —Elisabeth Larsen, Pleasant Grove, Utah
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Camille Berry