Favorite salad recipes? Or easy+tasty veggie sides? Love a good dressing too (bought or homemade!). Need more veggies in the bod. Bonus points if it keeps for a day or two (or if you have a rec for meal prepping salads). Thanks, y'all!

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Wynne · Answer

Nancy's Chopped Salad (Smitten Kitchen): This is really tasty, easy and can keep in the fridge for a few days without getting sad/soggy. It's got lots of yummy veggies, but also enough other stuff to be your workday lunch. I've enjoyed some crumbled up pita chips in mine.

daphne🪽 · Answer

Cucumber Salad with Sour Cream and Dill: very appealing to my slavic/scandi palette

Heather · Answer

Hetty Lui McKinnon's Pasta and Pickle Salad: I'm a pickle lover and this salad makes for a great summer meal: bright, refreshing, and easy to make

laure albouy · Answer

carla lilli’s greekish salad: a crowd pleaser 😍

Clara · Answer

Caramelizing the shallots in your Greek salad: Courtesy of Tarsanas Marine Club on Patmos, Greece, where the salad redefined what a Greek salad could be to me.

Here’s how I do it: panfry shallots in some olive oil, lightly salt/pepper. Tomato, cukes, feta, olives. Very important to slice the green pepper into those funky rings (or, if you wanna take it up a notch, sub with blistered shishitos 👀). Dress with EVOO, red wine vinegar, dried oregano, little more salt and pepper. Done.

Mackenzie Attridge · Answer

Shaved Brussels Salad: I like to add rotisserie chicken for added protein *chef’s kiss

Caroalbers · Answer

“Just lemon”: Arugula, lemon, Parmesan. So good that the first time I had it I asked the woman who made it about the dressing and she replied, “just lemon”. The best part is when I made it for other people later they had the same question and I was able to say, “just lemon”. (You can add a bit of olive oil if you need. We’ve also added slivered almonds).

Analisa Burns · Answer

dandelion green salad w/ red potatoes + black arkansas apples: dandelion greens with fennel, boiled potatoes, apple, walnuts, parmesan, and lemon olive oil

Analisa Burns · Answer

Green Goddess Salad

Heather Kilpatrick · Answer

Kati Slaw, AKA “Asian” slaw: Named for the friend who introduced it to us, this salad is quick, easy, hearty, tasty.

Take a slaw mix (or start with half purple and half green cabbage, cut into thin ribbons) and toss into a big bowl with: thin sliced red bell pepper, toasted slivered or sliced almonds, and a can or two of water chestnuts, cut into matchsticks. Toss with the sesame/ginger/asian salad dressing of your choice. We were always partial to the Newman’s Own, but you find the one that works for you. You can serve immediately, we always do, but it’s better after it’s sat a bit to soften the cabbage. It works great as a take to work salad too. I toss some diced firm, baked tofu on top and now it’s got protein too.

And that picture is completely random. Rec league was foisting some AI crap image on me and I couldn’t seem to remove it, only replace it

Marygrace · Answer

Making a big kale salad and having it for lunch all week: Kale because it'll hold up in the fridge for days, with lots of extras like baked tofu, roasted beets, crunchy cashews, etc. I love making one on Sunday and then filling up a bowl on weekdays for lunch while I'm working. Just makes me feel like I'm doing something nice for myself.

Sam · Answer

Tomato Salad Recipe: One of my favorite things to make in the summer.

Tami · Answer

French Lentil Salad  | NYT Cooking: It’s fantastic on its own or as a side (love having this with roast chicken) and it gets better as it sits. Keep adding things as you go as the flavors change/meld - more acid, more fresh herbs, whatever veg scraps you have to chop and throw in

Wine Guy · Answer

Celery Salad (Four Horseman): The perfect celery salad. Super easy crowd pleaser. Acidic, sweet, salty and fresh.

Peach Kelly · Answer

Georgian Salad: It’s so good and so easy! Tomato, cucumber, red onion, crushed walnuts, olive oil, lemon juice, cilantro, basil (green & purple if you have it), salt & pep. You can add some other herbs if you want to. We recently added fenugreek to ours and it was great but it’s equally as tasty without!!

Brooke · Answer

Dishoom's broccoli chilli salad is a must: It's hearty, zingy and keeps well for a few days

Anna Songsong · Answer

Broccoli Spoon Salad With Warm Vinaigrette: I’ve made this for several family holidays and it is loved by all. Have added shaved Brussels at times. I like extra pistachio, dates, and acid.

Bethany Poteat · Answer

Buddha Bowl: More a formula than a recipe, the essentials are quinoa (or rice), a bean (I like Garbanzo) and dressing made from 1 part Braggs apple cider vinegar, 1 part Braggs Amino Acids, 3 parts olive oil, and whatever other veggies you feel like. I usually prep ahead chopped cucumber, red bell peppers, carrots and if I’m feeling fancy, roasted sweet potato or roasted broccoli. If I have a shredded rotisserie chicken I might add some. Easy, a great way to use leftovers, and so good.

Kriste Rees · Answer

I’ve been writing the Department of Salad for 6 years. I usually publish 8 new recipes a month, and a subscription is $60 a year (I finally raised the price after 5 years). The recipes are new—not reruns from a book or a separate website. I think I may be an absurdly good bargain.  Or is this a workaholic business model? What’s a normal amount of original output? And where do butterflies go when it rains? http://emilyrnunn.substack.com: Department of Salad by Emmy Nunn

From this Substack:

I’ve been writing the Department of Salad for 6 years. I usually publish 8 new recipes a month, and a subscription is $60 a year (I finally raised the price after 5 years). The recipes are new—not reruns from a book or a separate website. I think I may be an absurdly good bargain.  Or is this a workaholic business model? What’s a normal amount of original output? And where do butterflies go when it rains? http://emilyrnunn.substack.com

JV · Answer

Meet Shrimp Louie: You can make this the easy way, or the hard way, you can really Shrimp Louie however you like.

Not pictured: shrimp on the barbie. I love this dish because it’s so easy to serve family style. The Basics: cooked shrimp, crunchy lettuce, chopped herbs, salty pickles, juicy tomatoes, sliced avocados & creamy dressing…all summer long.

Vickie · Answer

Thai quinoa salad from Run Fast, Eat Slow: There is a lot of chopping but I am obsessed with this salad, another meal prep fave

Vickie · Answer

BA’s keeps getting better lentil salad: It does indeed keep getting better!! One of my meal prep faves

Clara G · Answer

Kale Salad by Katie Dalebout: Variations of this hearty kale salad (dressed by mushed avocados nutritional yeast and apple cider vinegar) fueled my greens intake for all of my 20s.

Gingerly · Answer

Bodacious broccoli salad: You can’t stop eating this salad

Sarah · Answer

Massaged kale, tempeh sautéed with balsamic, goat cheese, nut of your choice (hazelnut, pistachio, pepitas are our fave): Add some oil and balsamic vinegar (we like the Napa valley 25 stars as it’s less acidic and a bit thicker, but not quite a full reduction) as a dressing and toss. It can be a full meal!

Sarah · Answer

Cherry tomato, red onion, basil, oil, crumbled blue cheese: Recently made this as a topping for some corn fritters. Loved it. I just winged it by cutting up the cherry tomatoes (some in halves, some quarters, some smaller), threw in some diced raw red onion (not too much, but for some crunch and contrasty flavor), added some chopped basil, then added a small to moderate amount of good blue cheese. Stirred around, let sit for 30 mins and served. It was very well received and felt fancier than the effort that went into it.

Becca Mandy · Answer

Sishito Peppers: The yummiest, easiest appetizer or side. Get them now while they’re in season!

Blister on a cast iron skillet, top with lemon juice, serve with a side of aoli to dip in. Many variations to these but they are so freaking good any way you make em.

Eugenie · Answer

The greek salad (The original and so easy to make): Tomatoes, red onions, feta, cucumber, olives (i prefer the green ones but in this the black are way better), olive oils, oregano, salt and pepper.

Amy · Answer

Brown Butter Lentil and Sweet Potato Salad

Jessie · Answer

Kale, Couscous and Tofu Salad With Carrot-Ginger Dressing Recipe: I keep coming back to this one. It’s so fast and easy. The carrot-ginger dressing is delicious. The leftovers hold up well.

Sarah · Answer

BBQ Chicken Skewer Salad: The first thing I want when summer hits. A total crowd pleaser, too.

alyssa swigart · Answer

Silken Tofu-Miso Dressing Recipe: this silken tofu dressing is SO incredibly delicious. creamy, smooth, tangy, works as a dip or can be thinned a bit more as a dressing. just half the recipe unless you have a big family or are making for a crowd because it was way too much for two people to reasonably use up, despite my eating it on everything for several days!!

Katie Russo · Answer

Little Goose Dressing Base (by me): Full disclosure, this is my biz but why WOULDN’T I recommend it? Everything you need for a salad dressing (or glaze. or marinade) except the oil of your choice. Delish!

Kate Beck · Answer

NYT Taverna Salad: Tasty, easy, and makes great leftovers. Swap crumbled feta instead of frying halloumi for ease and air fry the torn up pita bread (keep pita and salad separate if you’re planning on leftovers/meal prep and mix right before you eat). We look forward to this one every summer!

Dylan · Answer

Chicken, Kale & Pickled Cucumber Salad: Currently eating this while I'm hungover because I am clearly all about health & wellness (I contain multitudes)!!!

Made it up, but here are some vague tips on how to replicate:

ingredients: chicken breast, kale, cucumber, dill, baby capers, apple cider vinegar, extra virgin olive oil, mayonnaise, lemon, hemp seeds, crushed garlic

1. poach chicken until cooked & juicy, set aside to cool

2. meanwhile, make the pickles by finely slicing the cucumber into a large jar, fill jar with vinegar, garlic, dill & water & shake gently to combine

3. mix mayo, garlic, and a dash of the pickling liquid to make the dressing

4. add all the ingredients to a bowl of chopped kale, top with hemp seeds, more capers & a squeeze of lemon

YUM!

Sophia Lucchesi · Answer

Caroline Chamber’s BBQ Chicken Chopped with Peaches and Corn: The perfect one-dish summer salad. Chicken! Peaches! Corn! Beans! Cheese! BBQ sauce vinaigrette! Chips as croutons! (I added cilantro)