mixed greens

Our tasty Southwestern Ranch Salad is a Healthy Living recipe. Black beans, corn and a kick of cilantro make it a winner in the flavor department too.

Southwestern Ranch Salad

salad greens

(15.5 oz.) GOYA® Black Beans, rinsed

pkg. (15.25 oz.) GOYA® Whole Kernel Corn, thawed, drained

red pepper, chopped

tomatoes, chopped (about 2 cups)

KRAFT 2% Milk Shredded Cheddar Cheese

KRAFT Classic Ranch Dressing

Tbsp. chopped fresh cilantro

Divide salad greens among 4 dinner plates.

Top with beans, corn, peppers, tomatoes and cheese.

Drizzle with dressing; sprinkle with cilantro.

Strawberry Pecan salad with berries, feta and greens offsets the heat of summer. Add pecans for crunch, and you've got the perfect summer treat!

Strawberry Pecan Salad

red romaine lettuce

greens

strawberries, sliced (remove caps)

tomato-basil feta cheese, crumbled

pecans, chopped

strawberries, remove caps

tomato-basil feta cheese

pecans

olive oil

apple cider vinegar

Tbsp. sugar

basil

salt

Wash and dry romaine lettuce, tear into bite size pieces.

Place lettuce in a large serving bowl and add mixed greens.  Toss.

Slice strawberries and arrange in middle of the bed of lettuce.

Add pecans to greens on both sides of strawberries.

SALAD

In a blender (ad) or food processor, pulse all ingredients until smooth.

Drizzle over salad, or refrigerate until ready to serve.

DRESSING

This salad is gorgeous! Adding it to my email today!

This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York. The recipe calls for a whole roasted chicken, so you'll need to build in time to allow one to cool after roasting, or you can use leftovers or a store-bought rotisserie chicken instead. When prepping the vegetables and pear, make sure the pieces are more or less the same size. And remember to sprinkle the pear with lemon juice to keep it from discoloring, and cut the avocado just before serving. Precision never goes out of fashion.

Freds’ Chicken Salad With Balsamic Dressing

chicken (or a store-bought rotisserie chicken, in which case skip to the dressing below)

thyme

lemon, quartered

garlic,

black pepper

balsamic vinegar

Dijon mustard

soy sauce

sugar (optional)

pears

lemon juice

beans

cherry tomatoes, halved

onion

avocados,

Roast the chicken (if you’re using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.

When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you’re not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.

Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.

Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.

Make this classic potluck Seven Layer Salad, with layers of veggies, bacon and cheese. This Seven Layer Salad is the best of the layered salads!

Seven Layer Salad

pkg. (16 oz.) salad greens

celery,

red peppers

green onions, sliced

pkg. (10 oz.) frozen peas, thawed

KRAFT Real Mayo

KRAFT Shredded Sharp Cheddar Cheese

OSCAR MAYER Fully

Place greens in large glass bowl; top with layers of celery, peppers, onions and peas.

Spread mayo over peas, completely covering top of salad and sealing to edge of bowl. Sprinkle with cheese and bacon.

Refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.

This chicken soup packs a punch, and certainly covers your daily greens. Begin this recipe 3 hours ahead.

Green chilli and coriander chicken soup recipe

coriander,

garlic cloves, bruised, plus extra 2 cloves, crushed

tbs ginger, chopped

leek, well washed and finely sliced

lemongrass

tbs sesame oil, plus extra 1 tsp

mirin

(60 milliliters) soy sauce

chicken

limes

fish sauce

green chillies, chopped (add more if desired,

Check out our video on how to make a Healthy Living Herbed French Salad! Topped with a poached egg, this French salad looks fancy but is easy to make.

Herbed French Salad

yellow beans, trimmed, blanched and cooled

black olives

green onions, thinly sliced

KRAFT Balsamic Vinaigrette Dressing

eggs, poached

Combine all ingredients except dressing and eggs in large bowl.

https://www.youtube.com/watch?v=https://contenthub.kraftheinz.com/api/public/content/c5782dcdfe6c4395a654a8ff2ea7fa10?v=4fd3523f

Serve this ATHENOS Greek Salad Recipe for a tasty side dish. Olives, plum tomatoes, cukes and feta come together in this ATHENOS Greek Salad Recipe.

ATHENOS Greek Salad Recipe

pkg. (10 oz.) torn mixed salad greens

plum tomatoes,

red onions

peeled,

Greek vinaigrette dressing

pkg. (4 oz.) crumbled feta cheese

Combine first 5 ingredients in large bowl.

You may not think of yourself as a culinary goddess, but what else could the person who so swiftly makes a classic Greek chicken salad like this be called?

ATHENOS Greek Chicken Salad

chicken breasts (1 lb.)

pkg. (10 oz.) mixed salad greens

cucumbers

Kalamata olives, coarsely chopped

oregano

Grill chicken 6 to 8 min. on each side or until done (165°F).

Cut chicken into thin strips. Toss with salad greens, tomatoes, cucumbers, olives and onions in large bowl.

Add dressing just before serving; mix lightly. Sprinkle with cheese and oregano.

Mixed Greens Pomegranate Salad

pomegranate juice

champagne vinegar

shallots

salt and pepper, (to taste)

pomegranate seeds

In a large bowl, whisk together the juice, vinegar, shallots, olive oil, salt and pepper.

PREPARE THE VINAIGRETTE:

Add salad greens to the bowl and toss to combine. Sprinkle in the pomegranate seeds and pecans. Serve immediately.

ASSEMBLE THE SALAD:

Tender greens make up the base of this bright, simple yet texturally complex salad adapted from “Turtle Island” (Clarkson Potter, 2025) by Sean Sherman. The chef created it to highlight seasonal foraging in North America. While wild dandelion greens or chickweed provide the full effect, mixed greens or even arugula also work, providing a peppery bite against the honeyed persimmon fruit. Great on its own, this salad can also be served alongside a hearty, braised main dish like Mr. Sherman’s bison pot roast with hominy.

Wild Greens Salad With Persimmons and Hickory Nuts

Sea salt

Ground sumac

cider vinegar

maple syrup

(or more, to taste) mountain mint

sunflower oil oil

NYT Cooking

https://static01.nyt.com/images/2025/11/12/multimedia/12FD-SHERMANREX-Wild-Green-Salad-With-Persimmons-gwtz/07FD-SHERMANREX-Wild-Green-Salad-With-Persimmons-gwtz-videoSixteenByNineJumbo1600.jpg

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

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Spread the nuts in a large skillet in a single layer. Toast over medium heat for 3 to 5 minutes, stirring frequently, until fragrant. Transfer to a plate and season with salt and sumac.

If you’re using dried persimmons, bring a small saucepan of water to a boil. Add the persimmons and remove the pot from the heat. Let persimmons stand for about 10 minutes to rehydrate, then drain before cutting them into bite-size pieces.

In a large bowl, whisk together the vinegar and maple syrup. Add the wild greens, mint and ramps. Drizzle in the oil while tossing to coat the greens evenly, then add the nuts and persimmons and toss again. Taste and season with salt. Serve right away.

This was delicious! A perfect fall salad!

Those are pecans in the photo of the salad.

I live in the midwest and Costco currently has bags of California grown persimmons for sale.

@Deb all persimmons originate in Asia. They were exported to the US in the 1800s. They grow throughout California and in other warmer regions.

Can you use Asian persimmons? I can’t find American ones. Or suggestions on where to buy?

Thanks!!

Sounds like a perfect salad for Thanksgiving dinner. I love persimmon, especially Fuyu, the firmer more apple-like texture. Wen I lived in Berkeley, this gorgeous fruit tree proliferated everywhere. We had a mature tree in our own backyard and persimmon, was a staple ingredient in the fall. Thanks for the recipe and the memories!

@Atje come to California!  A neighbor just gifted me two giant bags of them because squirrels had nibbled them - I’m more than happy to work around the squirrel bites. But I think the empty lots are gone, sadly.

@Atje

“They paved paradise and put in a parking lot.” Said a very wise woman songwriter decades ago.

I'm definitely going to try this- I love persimmons. I'm 48 and live in metro ATL. When I was a kid we just went into a stand of trees in unused lots and picked our own persimmons/plums/berries depending on the season. Where did all of those trees go? I didn't  see persimmons in person again until I moved to the Netherlands (where we foraged for our own hazelnuts growing in a vacant lot:) I'm seriously asking: were they victims of pesticides or some such?

For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don’t look good I use broccoli. Make sure to include lots of minced fresh herbs.

Main Dish Salad with Tuna and Vegetables

red or white wine vinegar or sherry vinegar

garlic

Salt and pepper

extra virgin olive oil (can substitute some yogurt

pepper,

green beans,

eggs,

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In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.

Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.

If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.

Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.

Did this with double the dressing wherein I probably doubled the vinegar (added Ume plum to red wine when my taste text told me more acid and salt). Tarragon- if you like it -is a must (also did basil, parsley, chives). My husband doesn’t like Kalamata olives so used artichoke hearts in oil per others’ suggestions. Delicious and truly a full meal. 
Give yourself good lead prep time though, night before if possible, . (I soaked potato cubes overnight immersed in cold water). Serving for brunch with several other dishes would’ve made this challenging otherwise.

I assume “not albacore” is bc of mercury levels, and not bc of flavor or texture?

This is on regular rotation in our house. We add Kalamazoo olives, and occasionally anchovies. So easy,

I always include Kalamata olives in this type of salad.

I don't toss, just brush a little dressing on the egg quarters and dress the top of the salad.  Pretty!

How to keep the eggs intact if tossing together with other components in the vinaigrette?

Excellent recipe:  Italian flavor with American practicality.  Martha gives us not only the recipe but ways of presenting the dish too!.  Martha, I love your recipes! Thank you

Olives are not included in ingredient list but Kalamata work well.

Olives are not in the ingredients list but I assume Kalimantan olives would be fine.

"No recipe Wed night" so riffed off of this one. Used lemon balsamic vinegar in the dressing. No potatoes or tomatoes, so added artichokes, carrots and avocado, half a yellow pepper instead of red or green, French cut beans from the freezer. Wonderful for an unexpected summer-like evening in mid-May.

Some salads are tossed, while others, like this one, are composed. Feel free to improvise here: A few spinach leaves, watercress, a handful of raw sweet garden peas or fava beans, or thinly sliced raw artichoke can be nice additions. For a true celebration of spring, make sure to gather an assortment of complementary leaves, herbs and vegetables, and arrange them artfully.

Spring Salad

shallot,

Salt and black pepper

salad greens, preferably a mix of arugula and lettuce,

(2-inch) piece daikon radish, watermelon radish, peeled and very thinly sliced

radishes

fennel bulb,

fresh mixed herbs,

Nasturtium or calendula blossoms,

https://static01.nyt.com/images/2023/04/26/multimedia/26tanisrex1-salad-lfch/-26tanisrex1-salad-lfch-videoSixteenByNineJumbo1600.jpg

David Malosh for The New York Times. Food Stylist: Simon Andrews.

https://static01.nyt.com/images/2023/04/26/multimedia/26tanisrex1-salad-lfch/-26tanisrex1-salad-lfch-threeByTwoLargeAt2X.jpg

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Make the vinaigrette: Put shallot in a small bowl, and add a pinch of salt, the lemon juice and zest, and mustard. Stir until the salt dissolves, then whisk in olive oil. Taste, and add more salt and pepper to taste.

Start preparing the salad: Put beet wedges in a small bowl, season with salt and pepper, and toss with 2 tablespoons vinaigrette. Set aside.

Put salad leaves in a large mixing bowl, salt very lightly and dress with 1 tablespoon vinaigrette. Divide among individual plates or arrange on a platter. Scatter beets, radishes and fennel over leaves. Arrange asparagus spears over the top and add egg halves. Season eggs with salt and pepper.

Top with herbs and blossoms, if using. Drizzle remaining vinaigrette over salad and serve.

Beets in the Instapot are a game changer. Rinse beets, place in IP basket. 1 cup water with herbs of your choosing (bay leaf, peppercorns, herbs de Provence, etc…).   28 minutes, natural release for 10 or more. Peels slide off easily. Delicious.

This is spring on a plate. The addition of peas would increase the spring theme.

Made this with purple daikon, gold beets, purple top radishes and eggs from my csa box. Versatile and tasty salad though I agree with other commenters that it requires some planning ahead. I did roast my beets in foil. I love the herbs and fennel.

Try watermelon radish if you can find it, colors are amazing. Similar in color and size as the daikon.

This is great, but a project if you don’t plan ahead. Need to cook the beets and asparagus, boil the eggs, and make the vinaigrette ahead of time! Then the rest is pretty easy. Didn’t have daikon radish so left it out.

This is an impressive salad, perfect for Easter . It does take time to put together, even after you have everything prepped. I recommend roasting and peeling beets the night before. Try to get gold beets if possible to prevent staining everything pink. I couldn’t find gold beets this year, so I put my red beets at the bottom around the outside border of the salad and didn’t toss them with the rest of the salad. I also put my shaved radishes in ice water to crisp them up. Drain before adding to the salad.

The time estimate of 1 hour 30 minutes is a bit confusing at first when reading the bulk of the recipe since it's just assembling a salad! To clarify for others: the hour is for peeling and cooking the raw beets. If you have pre-cooked beets or skip them this is a 30 minute recipe.

Added some parmesan shavings over the top. Delicious

Top 12 mixed greens recipes from across the web

The most viewed mixed greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Southwestern Ranch Salad

Strawberry Pecan Salad

Freds’ Chicken Salad With Balsamic ...

Seven Layer Salad

Green chilli and coriander chicken ...

Herbed French Salad

ATHENOS Greek Salad Recipe

ATHENOS Greek Chicken Salad

Mixed Greens Pomegranate Salad

Wild Greens Salad With Persimmons a...

Main Dish Salad with Tuna and Veget...

Spring Salad

Top 12 mixed greens recipes from across the web

The most viewed mixed greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southwestern Ranch Salad

Strawberry Pecan Salad

Freds’ Chicken Salad With Balsamic ...

Seven Layer Salad

Green chilli and coriander chicken ...

Herbed French Salad

ATHENOS Greek Salad Recipe

ATHENOS Greek Chicken Salad

Mixed Greens Pomegranate Salad

Wild Greens Salad With Persimmons a...

Main Dish Salad with Tuna and Veget...

Spring Salad

The most viewed mixed greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine