Even if I didn't eat a primarily vegan diet, I'm pretty sure I'd prefer tofu egg-less salad to the real thing. I love the texture of roughly crumbled tofu, the way you can flavor it any way you want, and the absence of heavy mayo (plus it keeps a lot better). Lately, my favorite tofu "egg" salad is one that incorporates bold curry powder, plump golden raisins, and roasted pumpkin seeds. Served as a sandwich or on a bed of greens, it makes an easy and healthy lunch. More

I don't know what screams winter more than bright, juicy citrus fruit and what shouts spring more than a sweet, tart poppy seed dressing. When tossed together they become the quintessential March salad and a perfect weekday lunch!

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Salads-in-jars really hit their stride last year. Have you ever tried one? If you were afraid of soggy salad, fear no more. This diagram shows you exactly how to layer your ingredients for killer lunchtime salad. (Important: the dressing goes on the bottom!) More

I think there are levels of salad dressing mastery. It begins when you stop buying store-bought bottles of vinaigrette in favor of making your own. (This took me some years to really get right!) Then comes dabbling with citrus juice, a shallot or two, maybe even a few attempts at homemade blue cheese dressing. But beyond these levels and sitting atop of the salad dressing food chain (if there is such a thing) is a nutty brown butter dressing. Butter on a salad? Oh yes — hear me out! More

Now that the Month Of Resolutions has passed, it's time for some seriously delicious salads. We're talking salads with bite! Salads with multiple types of greens, with something crunchy, something sweet, and above all, something warm. February is a long, cold month, so the time is now! More

Valentine's Day usually arrives with all the violence of a sugar bomb, leaving spatters of frosting and smears of chocolate in its wake, so I'm always attracted to gentler, more savory ways to mark the holiday. So these goat cheese hearts from Joy the Baker are a total delight! Want to see how she makes them? More

Warm, gooey goat cheese is not an overrated snack, and in fact, makes eating a salad seem so much more appealing. (Well, to me at least.) And when you pair the crunchy, melty nuggets with buttery pecans and bright greens, tossed in a thick walnut vinaigrette...then salad nirvana awaits.

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Nine times out of ten, when you see fennel salad on a restaurant menu, it is simply shaved with lemon, olive oil and Parmesan cheese — a classic, foolproof combination to be sure, but if I'm going to pay $9 for a side salad, it had better not be something I can make perfectly well at home on a Wednesday night. So when I spotted an unusual fennel salad with roasted tomatoes, pistachios and cream on the menu of Seattle's The Walrus and the Carpenter, I knew I had to order it. And once I tasted it, I knew I had to make a version of my own. More

Quinoa and black beans are pillars of our pantry. In summer we toss them into a satisfying, protein-packed salad with ripe tomatoes. In winter, however, we replace the tomatoes with something just as refreshing yet more seasonally appropriate: vibrant, juicy oranges. More

It's a new year, and we're all back to the races — school, work, the daily routine. So, what's for lunch? Lunch has become important again, now that leisurely holiday brunches and Christmas cookies are behind us. Are you freshly resolved to pack a homemade lunch every day? Are you trying to eat more vegetables and whole grains? Let us help you. More