Carla Hall creates an inside-out tuna sandwich: a halved head of iceberg lettuce becomes two bowls for the tuna salad, which then gets topped with crisp toast points and, if you're feeling fancy, a poached egg.
Vallery Lomas ups her taco salad game with bright, sharp flavor from homemade quick-pickled jalapeño slices and juicy chicken breast pepped up with taco seasoning. Melty cheese quesadillas chopped into croutons make this a mealtime winner.
With vibrant ingredients like red, yellow and orange bell peppers, banana peppers and cherry tomatoes, Ree Drummond's tangy pasta salad is sure to be a summertime hit.
Roast spicy radishes to mellow them, keep their vibrant color and become juicy bites in this lentil and arugula salad. A shallot vinaigrette further accentuates their flavor and gives the lentils an extra boost of deliciousness.
In this class, FNK's Dana Beninati will show us how easy it is to make a creamy peanut noodle salad that's loaded with fragrant fresh herbs and crunchy chopped nuts.