5 Dinner Salads We Can't Stop Eating (Really)
This little-bit-of-everything chopped salad has been on the menu at Freds, the restaurant at the department store Barneys New York, for more than 20 years—with good reason. It's a riot of colors and textures, combining everything from tomatoes, peas and asparagus, to potatoes, lentils and tuna. (Don't worry, says author Mark Strausman in The Freds at Barneys New York Cookbook, it's still delicious if you omit a few ingredients.) The secret is to make the dressing first, so its flavors can develop while you prep the salad.
Get the recipe: Mark's Madison Avenue Salad