Simple Salads

Toss together one of these fresh and easy combos from Food Network Magazine for your next party.

From: Food Network Magazine

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Photo By: Sang An

Tomato-Peach Salad (No. 3)

Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.

Squash and Orzo Salad (No. 6)

Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

Caesar Salad (No. 9)

Puree minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk; with machine running, slowly add 1/4 cup olive oil. Toss with romaine; top with parmesan and croutons.

Crab-Salad Cups (No. 23)

Mix lump crabmeat with celery, tarragon and chives. Toss with mayo, sour cream, lemon juice and mustard; serve in Bibb lettuce cups.

Jicama-Mango Slaw (No. 25)

Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.

Yellow Trio (No. 31)

Cut the kernels off an ear of corn; sauté in olive oil with yellow squash slices. Toss with yellow grape tomatoes, basil, salt and pepper.

Watermelon-Feta Salad (No. 37)

Whisk 1 part white wine vinegar with 3 parts olive oil, and salt and pepper. Toss with baby arugula, red onion slices, watermelon cubes, crumbled feta, nicoise olives and fresh oregano.

Bistro Bacon Salad (No. 39)

Chop and fry bacon; combine the drippings with cider vinegar, dijon mustard, olive oil, salt and pepper. Toss with mesclun greens; top with the bacon and a poached egg.

Wedge Salad (No. 44)

Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (Press a peeled hard-boiled egg through a fine strainer to make an egg "mimosa.") and crumbled bacon.

See the full list: 50 Simple Salads