Smoked salmon adds an extra-luxe bite to this classic bistro salad.

This simple salad of French lentils with kale tossed with a zippy lemon vinaigrette and topped with tangy goat cheese is as fast as it is delicious.

The classic wedge salad gets an Italian take topped with spicy ranch and antipasti.

Save leftover dressing for crudités or to serve with grilled salmon or shrimp.

Creamy blue cheese dressing, bacon crisped up in brown sugar, and crisp iceberg come together beautifully in this steakhouse-inspired salad.

Taking a cue from chef Nina Compton at Bywater American Bistro, we’re adding a Crystal hot sauce–spiked dressing to this mash-up of a wedge salad and a po’boy sandwich. Toasting the breadcrumbs in Old Bay–infused oil doubles down on the rich shrimp-boil flavor.

Chickpeas, cannellini beans, and haricot vert get the Caesar salad treatment in this quick bean salad.

Both egg yolks and Dijon mustard help this creamy dressing emulsify easily so it coats each leaf of crunchy romaine. Cotija añejo is an aged cheese with a pecorino-like texture that grates into fluffy crumbles.

This quick and summery take on the classic salad features sweet broiled shrimp, crunchy romaine lettuce, homemade croutons, and a tangy Caesar dressing.