F&W chefs share their tips for making restaurant-worthy salads, from using fresh herbs to dressing your greens evenly.

Chopped salads have a lot to offer in terms of texture and flavor, but they can be a little challenging to eat with a fork. So-called spoon salads feature an assortment of vegetables so finely ...

Bologna salad might not be the first appetizer you plan for parties, but it's never too far from the list for many folks. A ...

This idea takes its inspiration from a wedge salad, but adds some extra ingredients into the mix. Start by massaging some kale. Finely chop it with some romaine. Then dice cucumbers, carrots ...

Creamy Kenyan avocados and robust cold-pressed olive oil from North Africa not only add a luxurious creaminess and depth of ...

finely chopped, or shaved on a mandoline, they’re delightfully crunchy. At Pascual in Washington, D.C., Coss makes a salad where chayote is the main character. “I grew up eating boiled ...