Mixed-Herbs Salad With Olives, Tomatoes, and Fresh Mozzarella

A medley of fresh herbs—basil, thyme, parsley, cilantro, and mint—combines with arugula, grape tomatoes, shredded mozzarella, and two types of olives for a bright, intensely flavorful end-of-summer salad.

Puntarelle Alla Romana (Puntarelle Salad With Anchovy and Garlic Dressing)

In this classic Roman dish, crisp, juicy shreds of puntarelle, the mild-mannered bitter green, are tossed with a potent anchovy- and garlic-heavy dressing.

Winter Greens Salad With Flax Seeds, Shaved Beets, and Radishes

Slicing beets paper-thin with a mandoline is much faster than roasting. Tossed with a simple vinaigrette, their natural sweetness compliments bitter, hearty winter greens like endive, frisée, and radicchio. Some shaved parmesan, radishes, and toasted flax seeds finish this simple salad off.

Winter Greens Salad With Fennel, Citrus, and Creamy Citrus Vinaigrette

This easy winter salad with bitter greens, shaved fennel, citrus, and a sweet and creamy citrus vinaigrette would do equally well with a light lunch or dinner, or as a side dish for a larger feast.

Green Salad With Pickled Mushrooms, Cucumbers, Onions, and Pecorino

Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats.

5-Minute Radicchio and Watercress Salad

This quick and easy salad of hearty, peppery greens is the perfect side dish for a weeknight supper.

Caesar Salad with Tuscan Kale

Tuscan caesar salad dressing must have plenty of briny anchovies,dijon, worcestershire sauce, lots of lemon juice and a rich, fruity extra-virgin olive oil!

Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes

A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!

Healthy & Delicious: Mixed Greens with Pears, Pecans, Blue Cheese, and Honey Balsamic Dressing

If I had my druthers, salads would be made of nuts, cheese, and a fruity dressing with a few leaves of arugula sprinkled on top. Alas, those druthers miss the whole point of a salad, which "should" be a light, healthy meal. I'm not alone, though. Visit any restaurant, and you'll find salads packed with heavy (albeit delicious) add-ons, making them slightly less nutritious than a bag of Big Macs. But it doesn't have to be that way.

Pea, Cabbage, Parmesan and Mint Salad

Adapted from a recipe by Karen Martini, a famous Australian chef. Fast to make with everyday ingredients. So good you'll want to eat the whole salad as a meal!