I wasn’t a salad lover until I tried this recipe. Reviewed by Dietitian Annie Nguyen, M.A., RD If you would have told me this ...

Arrange mixed greens on a serving platter. Top with salmon, egg halves, croutons, and bacon. Season eggs to taste with salt and pepper. Drizzle salad with warm dressing, and serve immediately.

To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of ...

Arrange the pear slices on top of the greens. Scatter the toasted hazelnuts over the salad. Drizzle with a little more dressing, if desired. To toast hazelnuts: Scatter the hazelnuts on a baking ...