Salads add eye appeal to a table setting, and contribute delightful flavors to complement the main course and other side dishes. Delicious salads may include fruit salads, chicken, egg and potato salads, as well as the ever-popular, leafy, mixed greens salads. Today we are listing some of our favorite salads that can be eaten before the meal, or as a side dish to accompany the protein served during the main course.

Cauliflower and Broccoli Salad
Combine cauliflower, broccoli, onion, bell pepper, and pimento with a creamy sweet and sour dressing to make a colorful salad for holiday meals. This salad is delicious any time of the year, but, it is a favorite in our family since Marjorie Vaughn (Larry’s mom) first made it salad in 1973 for our family Christmas dinner. Find the recipe here.

Cheesy Pear Salad

This is a pretty salad when served assembled, and really catches the eye due to the contrasting colors. The flavor is delicate, with just a hint of sourness from the French dressing, which complements the pear and cheddar flavors perfectly. Give this one a try. It will quickly become a favorite at your house, too. Find the recipe here.

Chicken and Fruit Salad
Lea created this recipe during the heat of August 1966 for a radio station “no cook” recipe contest. The judges voted it number one! It is a surprisingly delicious twist on everyday chicken salad that delivers a variety of fresh fruit flavors and the crunchiness of pecans and celery in a shredded or chunked chicken. Oranges, grapes, a banana, and an apple make an appearance along with salted almonds.
Find the recipe here.

Cranberry Salad
Larry’s mother, Marjorie, always made this for Thanksgiving and Christmas dinners. It is so delicious with turkey! We enjoy it mostly with the turkey sandwiches the day after the holiday! Give cranberries a ride in the food processor, add sugar and orange, marshmallows and nuts to create a chilled salad that is even better the day after. Find the recipe here.

Iceberg Wedge Salad
This elegant wedge salad with crumbled blue cheese is a steakhouse staple great for a simple lunch, or dressed up for a special occasion dinner. Fresh ingredients make this salad very elegant, and the wedge presentation makes it an eye-pleaser. Here are three versions: the classic, with blue cheese, another with red pepper aioli, and a third with cheddar cheese.

Seven Layer Salad
When you talk about eye-pleasing salads, the Seven Layer Salad immediately comes to mind. With its striking layers of color from lettuce, cauliflower, green peas, cheddar cheese, and topped with onion rings, sliced boiled eggs and crumbled bacon, this salad promises great flavors, and delivers on the promise every time. Find the recipe here.

Green and Gold Pea Salad
A colorful salad that delivers on savory flavors, this salad combines cooked peas with American cheese and spices to create a creamy dish with the subtle pop of mustard in the background. This recipe dates back to Lea’s Junior High School days and has been a long time family favorite. This is one of those dishes that tastes even better the next day, and often appears on leftovers plates as a side. Find the recipe here.

Mozzarella and Tomato Salad with Black Olive Tapenade
A bright and appealing salad that is a summertime favorite gets all dressed up for the holiday season with luscious sliced mozzarella, bright red tomatoes, and fresh basil leaves, topped with a black olive tapenade.
Find the recipe here.