Food Recipes Salads Green Salads 25 Green Salads to Serve with Any Meal Keep your salad rotation fresh and verdant with a new green salad from among our favorites. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on February 29, 2024 Trending Videos Close this video player Photo: Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell The green salad is a timeless element to any meal, equally at home as a fresh brunch side, the main dish for lunch, or a starter for dinner. Our best green salad recipes are flavorful, simple, and sure to please. From Classic Caesar to Lemony Waldorf to elevated takes on Wedge Salad, these are Food & Wine's freshest green salad recipes. 01 of 25 Mixed Greens with Shallot-Dijon Dressing Matt Taylor-Gross / Food Styling by Debbie Wee Grace Parisi tosses two pounds of mixed greens with minced shallot, white wine vinegar, olive oil, and Dijon for an easy, 10-minute salad. Get the Recipe 02 of 25 Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Chef Nick Cobarruvias draws on his Mexican heritage, layering complex flavor combinations into dishes like this crisp-tender cabbage salad. He seasons the charred cabbage with chile-lime butter, made mildly spicy from árbol chiles and bright from lime zest. The pecan dukkah adds earthiness from the cumin and pops of citrus from the coriander, plus a lovely nutty flavor and texture from toasted pecans and sesame seeds. Get the Recipe 03 of 25 Big Italian Salad Julia Hartbeck Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives, and cherry tomatoes — all tossed in a dressing made with olive oil, vinegar, and a little mayonnaise. Get the Recipe 04 of 25 Kale Salad with Cranberries, Almonds, and Goat Cheese Maxwell Cozzi This cool-weather kale salad dresses up the hearty greens with toasted almonds, dried cranberries, goat cheese, and a citrus-Dijon vinaigrette. Get the Recipe 05 of 25 Wedge Salad with Tahini Green Goddess Dressing Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster Justin Chapple adorns this incredibly crunchy and refreshing iceberg wedge salad with a bold and thick herb-forward green goddess made with mayo and sour cream. The secret to his spin on the dressing is tahini, which adds depth, nuttiness, and a pleasantly bitter edge. Get the Recipe 06 of 25 Pea Shoot and Chive Salad Dylan + Jeni Any combination of pea leaves, shoots, and sprouts will work well in this recipe, tossed with a spicy ponzu dressing. Get the Recipe 07 of 25 Peppery Greens Salad with Avocado, Chicken, and Tortilla Croutons Greg DuPree Toss arugula, frisée, chicken, radicchio, avocado, pepitas, and tortilla pieces with a simple peppery dressing for this visually appealing salad. Get the Recipe 08 of 25 Celery Salad with Pine Nuts, Arugula, Feta, and Pita Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Sliced celery gives this arugula and fennel salad an anchoring earthy flavor accented by an herbaceous and lively dressing made from a few common kitchen acids like lemon juice and red wine vinegar. Get the Recipe 09 of 25 Classic Caesar Salad Matt Taylor-Gross / Food Styling by Ali Domrongchai This classic Caesar salad is loaded with plenty of garlic, anchovies, and Parmigiano-Reggiano cheese. It's also fast and easy to make. Get the Recipe 10 of 25 Arugula-Fennel Salad Julia Hartbeck Eugenia Bone, prolific home cook, writer and author of Well-Preserved, serves this simple green salad with a cheese plate and plenty of rustic bread. Get the Recipe 11 of 25 Greens, Avocado, and Blueberry Salad Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Food scholar and cookbook author Jessica B. Harris keeps specialty salts and vinegars on hand to bring instant interest to salad dressings. Here, a honey-ginger white balsamic is the backbone of a sweet, fragrant dressing that adds a mildly piquant kick to the fresh peppery greens and creamy avocado in this colorful side salad. Get the Recipe 12 of 25 Spring Gem Salad with Soft Herbs and Labneh Toasts Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn Chef Nancy Silverton says the first sign of spring is when she puts this salad on the menu at Osteria Mozza in Los Angeles. She dresses the asparagus, peas, radishes, and sugar snap peas with a lemon vinaigrette, then offers toasts topped with labneh alongside, turning this ode to spring produce into a light lunch or first course for dinner. Get the Recipe 13 of 25 Seaweed and Greens Salad Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox This hearty salad blends sea greens and land greens. Fresh salad greens, carrots, radishes, and cucumber get a boost of salinity and texture from three different types of delicious seaweeds: kelp, dulse, and Irish moss. The trio of mineral-forward sea vegetables is nicely balanced by rice vinegar dressing. Get the Recipe 14 of 25 Mission Fig, Elderberry, and Mixed Greens Salad Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Winemaker Tara Gomez belongs to the Santa Ynez Band of Chumash Indians. This salad of seasonal fruits, herbs, and flowers balanced with bold leafy greens and a simple, bright lemon dressing, includes traditional Chumash ingredients. Get the Recipe 15 of 25 Charred Broccolini Caesar with Kale and Chickpeas Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Little Gem lettuces, hearty kale, and crisp-tender Broccolini bring three levels of crunch, and provide plenty of leafy nooks and crannies to catch the thick, anchovy-laced dressing. Get the Recipe 16 of 25 Fennel and Apple Salad with Hazelnuts Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Toasty hazelnuts are tucked in among tender lettuce leaves, fragrant fennel, and sweet-tart Granny Smith apple, for a refreshing and crunchy fall salad. Get the Recipe 17 of 25 Spinach Salad with Warm Maple Dressing Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Nidia Cueva The tender spinach leaves gently soften under the warm dressing, giving them a barely wilted yet still crisp and refreshing texture in this satisfying wintry salad. Get the Recipe 18 of 25 Little Gem Salad with Lemon Vinaigrette © Sara Remington Chef Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead. Get the Recipe 19 of 25 Super-Simple Green Salad Ditte Isager This 10-minute salad is a staple on Nadine Levy Redzepi’s table because it’s fresh, tasty, and completely versatile, with red leaf and romaine lettuce. Get the Recipe 20 of 25 Watercress Salad with Verjus Vinaigrette © Anson Smart Chef Corey Lee fries almonds and peels grapes for his compelling salad. At home, use roasted marcona almonds and unpeeled green grapes. Get the Recipe 21 of 25 Brussels Sprouts and Arugula Salad with Buttermilk Dressing Johhny Miller Toss brussels sprouts with arugula, parsley, and a light buttermilk dressing for a quick, easy salad. For a few extra minutes, quick-pickled shallots add color, texture, and tang. Get the Recipe 22 of 25 Oma's Green Mountain Salad Eva Kolenko In this seasonal salad, Chicago chef Sarah Grueneberg takes inspiration from the translation of her last name and the translation of her restaurant name (both mean "green mountain," in German and Italian, respectively). She amps up a zesty buttermilk dressing with charred ramps (scallions would also be delicious), then drizzles the dressing over crisp Little Gem lettuce, celery, and baby turnips. Get the Recipe 23 of 25 Bibb Lettuce Salad with Vinegar-Roasted Beets © Con Poulos Justin Chapple adds Jamie Malone’s vinegar-roasted beets to this Bibb lettuce salad with thyme and bay leaf. Get the Recipe 24 of 25 Lemony Waldorf Salad © Quentin Bacon For this refreshingly crunchy salad, chef Mark Peel adds romaine lettuce, frisée, and sliced radishes to the classic Waldorf salad mix of apples, celery, and walnuts. In place of the traditional mayonnaise-based dressing, he makes a lemon-walnut oil vinaigrette flavored with cumin. Get the Recipe 25 of 25 Mixed-Greens-and-Herb Salad with Figs and Walnuts © John Kernick Using whole leaves adds bursts of flavor to this salad. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit