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"After a number of years of experimenting and tweaking, I believe that this recipe for Caesar Salad is the "best". From the dressing to the croutons, everything works together to deliver a perfectly balanced salad...garlicky, lemony, savory, yet bright...Everything a Caesar Salad should be!! You can always use store-bought croutons, however,..."

Ingredients: fresh Italian parsley, caesar salad dressing...

"This is a great way to use up leftover chicken and makes a nice lunch or light dinner. From "Now You're Cookin' Spanish!""

Ingredients: tarragon vinegar, fresh chives...

"This recipe is from the monthly community magazine I get in the mail. Posting for ZWT 7-Pacific Islands."

Ingredients: cilantro, seasoned rice vinegar...

"Easy and delicious. Learned from table-side service in Cozumel, Mexico; therefore, ingredient amounts are approximate. Sometimes, I add some Dijon mustard for a change. To make it easier, use prepared garlic croutons, but freshly made are very easy. Press garlic into melted butter and toss with french bread cubes; toast to desired crispness."

Ingredients: cracked black pepper, egg yolks...

"Akin to the Swedish smörgåstårta, this beautiful presentation looks a lot more complicated than it really is. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. A variation includes pimiento cheese salad. Cooking time is chilling time after assembly."

Ingredients: cream cheese, mayonnaise, milk...

"Makes 2 large dinner salads and about 1 1/2 cups of dressing. Adapted from Rick Bayless’s Mexican Kitchen."

Ingredients: cilantro, sherry wine vinegar...

"This is such a great twist on the traditional quiche loaded with cream and cheese. Its equally as delicious, but so much better for you. :)
It features fresh lettuce and gorgonzola cheese on a yeast based dough. You can use your own dough recipe if you so desire.
Note: The prep time includes 50 minutes of rising time for the dough."

Ingredients: gorgonzola, honey...

"This recipe was published in St. Louis Post Dispatch in 2009. It was originally a staple at the 'Top of the Tower' restaurant in North St. Louis County which operated from 1964 through to the mid 1980s. This salad was originally prepared table side, and was undoubtedly part of an elegant dining experience!"

Ingredients: chives, romaine lettuce leaves...

"From Cooking Light April 2011. If you can't find mache, use butter lettuce or baby spinach. Cooking time includes resting time for steak."

Ingredients: cooking spray, extra virgin olive oil...