More Recipes Like Radish Salad With Parsley & Chopped Eggs

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Smoked Salmon & Watercress Salad With Red Onion-Caper Vinaigrette

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Start with a salad of smoked salmon and watercress. Try to buy the commercial bagged watercress that already has been cleaned to speed things along, or you may substitute other mixed salad greens. (I like to make sure there are some bitter ones, such as radicchio and arugula, along with milder greens, such as butter lettuce or baby spinach.) Also, because this is such a simple salad, all the ingredients should be top-quality. So spring for the best smoked salmon you can find.

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Nicoise-Style Tuna Salad With White Beans & Olives

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.

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Italian Chopped Salad with Broccoflower® and Sweet Gem™

Provided by: Tanimura & Antle®

The Italian flavors of olives, salami and Provolone cheese are enhanced by a tangy homemade dressing in this super salad.

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Szechwan Salmon Salad with Tomatoes & Lime Vinaigrette

Submitted by: McCormick® Gourmet Collection®
Provided by: McCormick® & Company

Dazzle your taste buds with this recipe from Chef Bob Waggoner of The Charleston Grill in Charleston, South Carolina. It features spicy Szechwan seasoned salmon fillets served over a bed of baby salad greens and tomatoes topped with a refreshing lime vinaigrette.

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Tanimura & Antle Sweet Gem™ Chopped Green Salad

Provided by: Tanimura & Antle®

A medley of vegetables - broccoli, snow peas, and bell pepper - are tossed with a red wine vinaigrette, and served on a bed of Tanimura & Antle Sweet Gem™ Lettuce leaves.

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Broccoflower® Salad with Orange & Sesame

Provided by: Tanimura & Antle®

Broccoflower® and carrots are served up raw in a delicate orange and sesame dressing. Perfect for a spring or summer side dish.

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Red Pepper Salad with Parsley Dressing

Submitted by: Mary-Lynne Mason
Provided by: Taste of Home

A tangy sour cream dressing tops this colorful combination of veggies. 'I get rave reviews whenever I serve this crunchy salad,' relates Mary-Lynne Mason of Janesville, Wisconsin.

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Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

Submitted by: MISSUSSCHMALZER

Home Town: Malibu, California, USA

Living In: Seattle, Washington, USA

This chopped salad mixes arugula, Belgian endive and radicchio with the magical combo of pine nuts and Parmesan, tossed in a mustard and oregano vinaigrette.

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Bone-Crunching Layered Salad with Mustard-Beer Dressing & Pretzel Crunchers

Provided by: Tanimura & Antle®

Take it to the end zone with this football player sized salad! Dressed in a tangy mustard-beer dressing and topped with crumbled pretzel nuggets, this game day hunger crusher is destined to dominate your taste buds!

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Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Zucchini and yellow bell peppers are grilled ahead of time and combined with shrimp, cherry tomatoes, and feta cheese. I leave the Dijon dressing on the side and toss it at the picnic, just before serving.

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