Creamy, tangy and chock-full of protein, a good egg salad can make for the perfect lunch, if you know how to prepare it ...

For Chef Abbie Gellman, a registered dietitian, three-time cookbook author, and Have A Plant Ambassador, her go-to taco salad recipe incorporates a special two-ingredient dressing twist that is as ...

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

One decidedly non-traditional serving suggestion: leave the romaine leaves whole so you can eat the salad with your hands ...

Cucumbers are the most versatile and refreshing veggies in the produce aisle. Their crispy, crunchy texture and mild flavor ...

Store-bought salad dressing doesn't have to be boring or flat-tasting, if you try these simple but delicious additions to ...

Depending on the type of dressing you go with, how you top off your salad can either make it even more nutrient-rich or subtract from the benefits. That’s why it’s important to know which ...

One ingredient makes homemade Caesar dressing taste like the real thing, and you don't have to deal with stinky anchovies.

When I go to a fine restaurant and Caesar salad is on the menu, it is usually the first thing I order. When I was younger, ...

Put the egg, mustard, pepper, and salt in a blender; blend at high speed for about 10 seconds. Gradually add the oil through ...