Salad on a menu used to mean greens. Maybe croutons. Maybe mushrooms. But these days, chefs dress their salads with vanilla beans, mango, oranges, beets, fennel, jicama, almonds, fava beans, papaya, ...

If served as an entree, Giada De Laurentiis' arugula salad makes for a lighter, low-carb alternative to a classic pasta dish, ...

He lived in San Diego, California and operated restaurants there and just across the border in Tijuana, Mexico, with his brother Alex. The salad’s inventor, however, is the source of an international ...