This is my new favorite salad from Once Upon a Chef.

Brussels Sprout Salad with Apples, Walnuts & Parmesan

https://pin.it/vdkyp36r4ugtp7

Great strawberry and watermelon.

This site has some awesome salads!

https://www.aberdeenskitchen.com/category/salads/

This one is so good and so pretty. https://www.aberdeenskitchen.com/2016/05/asparagus-caprese-salad-basil-gremolata/

I love broccoli grape salad, except I leave out the grapes. :)

Mtn, I guess avocados are out? My favorite salad because it's so refreshing and satisfies all of my taste buds at once is Avocado, Tomato, Cucumber salad.

My favorite salad is white corn, cuke, red onion, cilantro, jalapeño, with a simple lime juice/olive oil dressing. So clean and beautiful.

Broccoli Slaw with apples, grapes and walnuts always gets raves.

I also really like any cabbage salad in a rive wine vinaigrette.

Lots of great Panzanella recipes.

Arugula and citrus is always a winner,though it feels wintry to me.

For Spring, I like asparagus in a sesame vinaigrette.

The broccoli grape salad I like has pecans and pasta also. But I like the broccoli salad with red onions, cheese and bacon. I also like the asian "slaw" using crushed ramen noodles, almonds and green onions. Dressing is oil/oriental ramen seasoning pack and a bit of sugar/sweetener. A simple summer salad is tomatoes, cukes, onion with italian dressing and mozerella. But tomatoes and cukes are not in season so forget that. I agree with the asparagus being springy!

I made a great curried wild rice salad for one of my last potlucks and it got rave reviews-- I don't believe I used a recipe but it was a curried oil and vinegar dressing over a mix of brown and wild rice with red onions, celery, raisins, cashews and cilantro. Nothing fancy but I loved the flavor!

I love broccoli slaw, no matter how it’s made. I have a recipe I like that has golden raisins and sunflower seeds. Can add red onion if desired. It has a mayo-based dressing but I don’t add much, so it is very lightly tossed with whatever I mix.

I also love a 'ny deli' health salad. http://www.jewishrecipes.org/recipes/salads/2nd-avenue-deli-health-salad.html

I have two tried and trusted suggestions:

From the Junior League Centennial Cookbook, the - terrible name! - Swiss Grape Salad. It is fantastic, sustaining and a huge hit. Swiss and cheddar cheese, cut into matchsticks, combined with spinach, seedless grapes, spinach and crumbled bacon, tossed with a mustard vinaigrette dressing.

From Epicurious, their Kale and Brussel Sprout salad (which to date, I've made omitting the brussel sprouts due to picky child). Just wash the kale like crazy so there is no grit. This is a recipe everyone raves over. https://www.epicurious.com/recipes/food/views/kale-brussels-sprout-salad-368295

Have fun and let us know what you made!

A nice tabbouleh is not very groundbreaking but can be very good. I prefer the versions with very little bulgur relative to the parsley--and with extra cucumber.

feathers11, thank for that link. This year, I've been taking a hearty vegetarian salad to work each day. I love this change from the usual cafeteria fare, but I was starting to get tired of my 3 go to recipes. Every salad pictured on that site looks delicious.

Plan B Salad and it couldn't be easier (and it keeps in case you Bring some home) -- broccoli crowns, cut into bite size pieces (as you would for the salad you mentioned), halved cherry tomatoes (use your eye as to how much -- for a regular amount of broccoli, I use one small container of them) and a bottle of Italian dressing (small bottle if it's a regular amount) -- it's wonderful and colorful and different!

I love this because it's different and delicious, very fresh tasting winter (or any season) salad.... just be sure to keep the beets separate until serving, as when it is stirred in and sits for a while, it will turn all the elements beet colored.
beet-fennel-and-carrot-salad

My favorite potluck salad is a big bag of shredded green and purple cabbage with carrots, and a big bottle of Newman's Own poppyseed dressing. Can be garnished with bacon bits or toasted sunflower seeds if you're going veggie. Or not. Everyone will want your recipe but tell them it is an old family secret.

Cook’s Illustrated’s pear and cranberry chopped salad is always a hit, and I’m often asked for the recipe. Depending on the crowd, I sometimes use cheddar instead of blue cheese. I like all the Cook’s chopped salads that I’ve tried, I think all?

Cant insert the link the proper way, so here it is: http://katieskitchencounter.com/?p=410

This is my usual potluck or larger crowd salad. I make as stated except I only use 1/2 the amount of feta and I like it crumbled, not in big chunks as shown in the photo.

Orzo Feta Tomatoes Green Onion Basil Pine Nuts

Here is one I do for my gluten free family members. It is really popular. So much so that my daughter-in-law to be has asked if I would share the recipe with the caterer for the upcoming wedding. I call it M&M after my husband Mike and DIL to be Mindy as they are the gluten free folks who I was trying to please when I modified another recipe I had. This is why it is all typed up this way, the caterer needed a copy.

I do a black bean and corn salad with avocado, onion, and tomato, dressed with a lime-juice dressing seasoned with cumin. I like it for picnics because it survives well in the heat.

Mtn, since you said it was for foodies, what if you did something really retro-cool like a cucumber tomato aspic?

I want to bring a salad because the rest of the menu is heavy/rich, we need a respite. So i do want something green or greens in it.

Arrg. I just spent a good ten minutes hunting this recipe down, only to come back and see that you said no protein. I will link it anyway because it is so different, colorful and delicious. Oh, and very healthy. It is a three-bean salad using edamame, black beans, black-eyed peas, lots of celery and cilantro. Not a bit sweet.

https://www.epicurious.com/recipes/food/views/three-bean-salad-237666

What made me think of it is you said the attendees are foodies. I sent it with my DH to a family reunion that I coudn't attend. It came back untouched. His family won't try anything new to them. Lesson learned. I stick with macaroni salad and coconut pies or brownies. Those they rave over.

I have this Pickled Cabbage Salad bookmarked to try. It would be a great side for a protein-heavy potluck. I have loved every salad recipe from Smitten Kitchen that I have tried.

https://smittenkitchen.com/2014/11/pickled-cabbage-salad/

Her Mediterranean Pepper Salad is addictive. I add a can of chickpeas and use all of the brine mix. Oops. It's not green.

https://smittenkitchen.com/2009/06/mediterranean-pepper-salad/

Lol, I’m the farthest thing from a foodie, so this is probably too basic...but it’s easy, fresh, and pairs well with all kinds of food. Depending on how many you need to serve just adjust...but I get a big bag of baby spinach, another bag of mixed baby greens, about a 1/2 cup or so of chopped walnuts, about a 1/2 cup of craisins (foodies might chuckle but so good with the spinach) and maybe a 1/3 cup of crumbled feta! I just use a store bought raspberry vinaigrette or will make one myself if I am feeling all fancy and have the ingredients, lol. Everyone really likes how it pairs with food.

That tomato aspic looks like it has many feet. I think one must be careful selecting a jello mold.

leona - Saved! Thank you

A friend makes a strawberry spinach salad that’s always a big hit.

https://www.allrecipes.com/recipe/14276/strawberry-spinach-salad-i/

The other day at a restaurant I had the most delicious salad. It was arugula topped with slivered green apple and sharp cheddar with a maple/apple vinaigrette. It was so light and yummy. I will add walnuts when I try to recreate it at home.

I like haricot vert...I think I served this one when you came for lunch...

https://www.chowhound.com/recipes/french-green-bean-salad-29682

I also like them with fennel...this one sounds good to me, but I haven't made it:

https://www.everylastbite.com/2018/04/23/green-bean-fennel-salad/

But with the bacon bits and tomato, this one is really yummy...but not as light: https://savorthebest.com/green-bean-salad-bacon-tomatoes/

I also love carrot and ginger though it's not "green": https://www.myrecipes.com/recipe/carrot-ginger-salad

Easy watercress salad

Fresh watercress — cleaned, spun dry, chopped (not fine, include stems w leaves)

“fat” cheery tomatoes, halved (I halve them so that the juice flavors the salad and they don’t try to escape; but perhaps whole cherry toms would be more attractive?)

Dressing: freshly squeezed lemon juice and quality extra virgin olive oil

Dress and toss just before serving. Salad has body, but is light and refreshing.

I'd prefer simple greens in some form if all the other salads are elaborate. I'd go with a real Caesar (homemade dressing) salad, or perhaps spinach (add cukes, grape tomatoes, maybe bacon) with a light Miso dressing. Butter lettuce with a mustardy vinaigrette.

Sushi, I agree. Nothing beats a good Caesar with homemade dressing. I love salad and I'm also a picky eater, so if all the salads are elaborate I doubt I'd have any.

I like a Tuscan kale salad, almost as much as my Caesar salad, but it has to be made with organic kale. I also love beet salad, made with Gorgonzola and walnuts.

We made a beet, apple and celery salad I posted on another thread and liked it so much we repeated it quickly. My younger son (the one who used to have the typical picky eater kid diet) tried it and liked it well enough that he made it for himself. https://www.foodnetwork.com/recipes/food-network-kitchen/beet-and-apple-salad-recipe-2104184 . We have made it both on a bed of greens and without the greens and it's great both ways. Without the greens, it's almost a variation of a Waldorf salad but no mayo. Adding oranges or clementines is great too.

This is another great one == fresh and a little unusual. http://www.eatingwell.com/recipe/250081/snow-pea-orange-jicama-salad/

If you are still looking for ideas, I have some others I would need to look up in a remote file.

I haven’t made this but it sure is pretty. I had a hard time finding a layered salad recipe without a huge gob of cheddar and bacon on top. One could leave the eggs off and use something else.

I don't have any standard salads, but I really like a mixed greens plus apple slices plus watercress base. To which I might add capers, or sliced roasted peppers or artichoke hearts, or dabs of goat cheese, shreds of red cabbage, or.... (whatever strikes my fancy in the produce aisle) . Salad dressing could be an unsweetened vinaigrette with herbs, homemade. Or a little extra virgin olive oil with a hint of sesame oil, mixed with lemon or lime.

Had to get to the laptop for this link I'd saved:

https://www.justonecookbook.com/15-easy-japanese-salad-recipes/

I'm going to a potluck myself in early April, where this time the theme is we bring something unspecified from any country we choose, dress up in an outfit from that country and go accordingly.

Since I have a kimono (no effort, nor time to come up with something different), and since the event is an hour and a half or so away, I decided to make a Japanese salad (because I won't need to re-heat it). Haven't decided which one of the salads at that link I'll be making (it is also for a gathering of foodies).

In my case, I think I'm going to test drive three dressings, make one of the salads (to be determined), and potentially bring two or three of those dressings for people to choose between.

Let us know what you do make!

Then there's Mother's old favorite: avocado and red grapefruit salad.

On some green lettuce (Boston or Butter or Romaine if that latter hasn't been recalled yet again), layer a circle or three of thin-sliced avocado. Over this layer(s) sections of red grapefruit, drained.

For the dressing, Mom used to use Catalina until they reformulated it back in the 80s. It is now an unpleasant mess with ingredients neither of us cared for.

So anyhow, I came up with this upon doing some research:

Catalina Style Dressing

• ½ teaspoon salt
• ¼ t. paprika
• 1/8 teaspoon chili powder
• ¼ teaspoon dry mustard
• grated onion to taste (I simply chopped up one large thin slice)
• ¼ cup apple cider vinegar
• 1/3 cup tomato sauce, homemade suggested, but find something with decent ingredients otherwise
• ½ cup extra virgin olive oil

Mix, use immersion blender.

Tastes similar to the old stuff, though not identical. You can add a little brown sugar should you like, to get it to a sweetness you might prefer.

I haven’t made this exact recipe but have made a very similar spinach salad with soft boiled eggs, bacon and mushrooms. This is from Once Upon a Chef and I find most of their recipes excellent. You could re-warm the dressing easily.

https://www.onceuponachef.com/recipes/spinach-salad-warm-bacon-dressing.html

Here's my favorite. Cook a box of orzo and rinse. Put in serving bowl. Chop the following to fork-friendly size: 2 peppers (I like red and/or yellow,) artichoke hearts, mix of fresh chopped olives( maybe a cup? Just fill one of those deli containers by the olive bar.), 1 container chopped grape tomatoes, 1 good-sized red onion. Add to orzo. Pour in about 1/3 bottle Paul Newman balsamic vinegar dressing and stir. Add a block of chopped feta. This is the basic framework. It is very Mediterranean and is usually the first to go.

Jo

whew, ok!

I felt i had to check back. Lots of yummy ideas here! I am totally bookmarking this because I always like new salad ideas, as i am trying to eat less meat.

For these purposes, I was trying to balance out an existing menu that had several rich/heavy dishes with something light and green.

So that was why no starches or proteins for this case.

I was going to do a Caesar kale salad someone posted above, but opted for the Spinach and Strawberry because it does not have cheese (making it even less rich). I have made it before and it is both pretty and a great, light side dish.

https://www.finecooking.com/recipe/butternut-squash-with-spinach-raisins-and-pine-nuts

I made this tonight and it was delish. Not a salad and not good for potluck but just wanted to share it.

I roasted my squash, and added the onions half way, then the raisins at the end. Otherwise followed the recipe.

Thanks for sharing that one, too, Mtnrdredux. I'm reading yet another book on the longevity benefits of a plant-based diet, and even though I'm an omnivore at heart (and I think I always will be... bacon is magical), the recipes in this thread give me hope!

Well, yes ... bacon! I think rather than cutting out meat entirely, I just try to de-emphasize it and learn more recipes that happen to be vegetarian.

As an incorrigible omnivore, I find it's easiest to have lots of veggie dishes and save up my meat allowance for a few splurges a week- like two ideally.

I just made this salad for a family get together. I opted to skip the cheese (which sounded weird). It was a hit.

https://cookieandkate.com/2018/favorite-broccoli-salad-recipe/

I'm a vegetarian and my brother is gluten free, so it worked well for all dietary restrictions.

Based on Localeater and Rita's suggestion, I made a broccoli salad for dinner tonight, with grapes. I have not used grapes before; had a little cup of it and it is delish!

I posted a recipe for Pickled Cabbage Salad upthread that I hadn't tried yet. I finally got around to it so I'm reporting back that it is another keeper from Smitten Kitchen. My two cents:

Make a day ahead. Taste after several hours. If you add more salt, add the same amount of sugar.

This is definitely potluck in volume. If there are only 2 of you, cut the recipe in half.

https://smittenkitchen.com/2014/11/pickled-cabbage-salad/