A colorful gelatin mold or crisp green salad makes a welcome addition to any Easter or springtime dinner menu. From creamy chicken salad to fresh greens and strawberries or Spring Fiddlehead Fern Salad and more, our recipes will give you great ideas and serving suggestions for your Easter entertaining.See Popular Easter Salads Recipes
This salad brims with big chunks of pears and blue cheese. Its bold flavors pair well with beef or chicken.
The secret to this delicate and refreshing butter bean salad is the dressing, made with cold, tangy buttermilk, olive oil and lime juice. The Lees call it "the flavors of a Southern summer."
Berry season is bonus time for dieters because it is so easy to use them in low-calorie desserts. For this fat-free recipe, sliced strawberries are folded into a gelatin mixture laced with rose wine.
With watercress, asparagus, and radishes, this salad is the perfect way to celebrate the onset of spring or a favorite spring holiday. If you prefer your salad greens on the milder side, use baby spinach in place of the arugula.
Two favorite dishes come together in this comforting pasta dish. Serve it at a potluck, a picnic, or as a family dinner any night of the week.
This salad is perfect for picnics.
Melissa Rubel Jacobson says the easiest way to peel fresh ginger for this punchy Asian-inspired vinaigrette is to scrape it with the edge of a spoon. She then grates it on a Microplane zester (other fine graters work well, too) before using it in the dressing.
This salad recipe adds a bit of drama to an upscale menu by piling tender baby greens onto halved beets.
The debut of tender asparagus stalks in the produce section is a sure sign that spring is just around the corner. Toss asparagus with rice and nuts to create this spirited side-dish salad.
Chef Jason Travi thinks of this as an everyday salad because it's simple enough to accompany just about any main course. The dressing can be made in large batches and kept in the refrigerator.
Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan's Del Posto mixes shaved spears with a supremely wine-friendly ingredient: parmesan.
Soaking shallot slices in vinegar makes them deliciously pickle-like. For a tarter flavor, let the shallots soak for up to 2 hours.