I love making salad dressing, but I always keep a bottle on hand for emergencies. Reviewed by Dietitian Emily Lachtrupp, M.S.

Oh, salad, you're more than just lettuce and dressing. Learn all the ways to break free of salad limitations with these ...

Samin Nosrat, an expert on the elements of good cooking, has discovered one that's central to her favorite salad dressing in ...

F&W chefs share their tips for making restaurant-worthy salads, from using fresh herbs to dressing your greens evenly.

Elevate broiled salmon by brushing it with a smoked paprika marinade, then topping it with a green olive vinaigrette ... to eat at room temperature with salad greens. Your co-workers will thank ...

Fresh herbs bring a luscious touch of flavor indulgence to vinaigrette ... salad serving with a judicious amount of crumbled feta cheese and pomegranate seeds. And take note, the dressing is ...

This rocket-based salad ... and this recipe certainly fits the bill. It features a mix of baby and large heirloom tomatoes, baby kale and thinly-sliced radish. The dressing is so tasty too, featuring ...

Slice them just before you make the salad. Bathe the beets in a simple vinaigrette with olive oil and citrus juice and zest, along with a little sumac or pomegranate molasses. To serve ...