9 Green Salads You Can Have at Any Occasion

Grace Parisi tosses two pounds of mixed greens with minced shallot, white wine vinegar, olive oil, and Dijon for an easy, 10-minute salad. 

Chef Nick Cobarruvias draws on his Mexican heritage, layering complex flavor combinations into dishes like this crisp-tender cabbage salad.  

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives, and cherry tomatoes — all tossed in a dressing made with olive oil, vinegar, and a little mayonnaise. 

This cool-weather kale salad dresses up the hearty greens with toasted almonds, dried cranberries, goat cheese, and a citrus-Dijon vinaigrette.  

The secret to his spin on the dressing is tahini, which adds depth, nuttiness, and a pleasantly bitter edge.

Any combination of pea leaves, shoots, and sprouts will work well in this recipe, tossed with a spicy ponzu dressing. 

Toss arugula, frisée, chicken, radicchio, avocado, pepitas, and tortilla pieces with a simple peppery dressing for this visually appealing salad. 

This classic Caesar salad is loaded with plenty of garlic, anchovies, and Parmigiano-Reggiano cheese. It's also fast and easy to make. 

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