Priscilla Yee, Concord, California Nutrition Facts: 3/4 cup: 173 calories, 6g fat (1g saturated fat), 3mg ...

As warmer weather arrives, I love to have an oversized bowl of grain salad in my fridge to serve up whenever hunger strikes.

Simple doesn’t mean boring, though: The best vegetable-forward salads offer a balance of flavors and textures, making them filling, standalone meals. These are the salads that Eater editors will ...

And, in summer, we make a raw, shaved zucchini salad with a simple dressing. If you want to toss together your own vegetable salad, find these recipes and more through Food & Wine's guide.

It’s spring — it says so on the calendar, and apart from last week’s nor’easter,  spring means salad. Not church supper ...

This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe—pickled vegetables, uncommon produce, ancient grains and a cross ...

Roasting beets, then adding liquid, adds flavor to the outside and creates a tender, melt-in-your-mouth texture. Crumbled ...

Lucy Greer with Greer’s Markets makes a pasta salad bursting with flavor ... Pour vinaigrette over pasta, vegetables and cheese. Stir well. Refrigerate until ready to serve.