Salad

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Who doesn't love a wedge? Ask your butcher to cut slab bacon into thick slices (about 1/4") to yield nice meaty pieces once they're crisped on the grill.

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

This standard diner salad may have petered out in the early '90s, but this version reminds us why it was popular in the first place. Smoky chicken and pork stand in for the typical drab turkey and ham, and the addition of herb-packed chimichurri dressing makes this salad fresh again.

This recipe is for all of the busy women out there—supermoms, superworkers, superwomen deserve superfoods. Cook the salmon and the quinoa a day ahead, and throw this salad together in minutes on a weeknight. You could make it vegetarian if you prefer by swapping out the salmon for tofu—the marinade will still work perfectly!

I live in New York, where Greek salads are a reliable diner staple. I love the combination of briny Kalamata olives and salty feta cheese mixed with crisp romaine lettuce and refreshing cucumbers. This somewhat deconstructed, twenty-first century version applies the "warm goat cheese salad" method to a Greek salad, coating fresh feta slices in egg wash and quinoa and then pan-frying. The result is incredibly delicious—and as good as it looks in the picture!

Sweetgreen partnered with Kendrick Lamar in order to create this limited-edition salad. Available at sweetgreen locations until May 31, 2015, 10% of proceeds will go to FoodCorps. After that? You can always make Beets Don't Kale My Vibe at home with the recipe below.

If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

Who says gremolata has to have parsley and lemon? No one who's tried this crunchy Thai influenced riff.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and vitality.