Turn this salad into a perfect lunch by melting goat cheese onto crusty toast under the broiler and serve alongside.
It's green on green on green for a delightfully crunchy salad, with a dressing that's a riff on the classic green goddess.
Armenian cucumbers look and taste like cucumbers, but are actually a fruit, This salad is amplified by onions, herbs, and a simple vinaigrette.
Yes, you can use up leftover tortilla chips in a salad, and a spicy one at that.
Sunny oranges and fresh beets come together in a salad that doubles up on vivid color and vitamin C.
Not so keen on kale? Try a salad with a small amount and add peas and almonds for crunch, raisins for sweetness, and olives for umami.
A variety of flavors and textures, along with colors, is the key to salad excitement. Pink grapefruit makes this one extra beautiful.