Fashion Salad Recipes By InStyle Editors InStyle Editors Facebook Instagram Twitter Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. InStyle's editorial guidelines Updated on September 24, 2007 @ 01:22PM Pin Share Tweet Email Trending Videos Photo: Lisa Hubbard Salad Recipes 01 of 08 Jicama and Watercress Salad with Lime-Cilantro Dressing Douglas Friedman Serves 10 ½ cup chopped cilantro1 tbsp lime zest1/3 cup fresh lime juice1 shallot, chopped¾ cup olive oilSalt and pepper to taste1 head romaine lettuce, chopped1 jicama, peeled, cut into strips1 large bunch watercress, trimmed Whisk together cilantro, lime zest, lime juice and shallot in medium bowl. Gradually whisk in olive oil. Season with salt and pepper to taste. Place salad ingredients in bowl. Toss with desired amount of dressing. 02 of 08 Grilled Watermelon Salad Ben Franken Serves 8 1 small (about 5 lb.) seedless watermelon, cut into 8 slices2 tbsp olive oil Salt and pepper2 bunches watercress, trimmed2 tbsp balsamic vinegar1 cup crumbled goat cheese Heat grill. Brush watermelon slices with oil. Season with salt and pepper. Grill watermelon 1–2 minutes on each side. In medium bowl toss watercress with vinegar. Season with salt and pepper to taste. Set aside. To assemble, sprinkle each grilled watermelon slice with goat cheese. Top with watercress mixture. 03 of 08 Thai Peanut Salad Steven Mark Needham Serves 6 ½ cup store-bought ginger peanut dressing1 tsp sesame oil½ tsp sriracha hot chile sauce6 cups lettuce2 tomatoes, cut in wedges4 scallions (or one small red onion), sliced1 cucumber, sliced1 avocado, cut in wedges(Optional: Add ¼ lb. blanched green beans and ½ cup cooked chickpeas)½ cup dry-roasted peanuts for garnish In small bowl combine dressing with sesame oil and chile sauce. In large bowl toss greens with remaining vegetables. Drizzle with dressing; sprinkle with peanuts. 04 of 08 Arugula Salad with Pomegranate Dressing Ben Franken Serves 8 ½ cup pomegranate juice2 tbsp sherry vinegar1 shallot, sliced2 tsp Dijon mustard¼ cup each canola oil and olive oil12 cups arugula, cleaned and trimmed2 white or yellow peaches, pitted and sliced In small heavy saucepan reduce pomegranate juice by half. Pour juice into bowl; let cool. Add vinegar, shallot and mustard. Whisk in canola and olive oils. Season to taste with salt and pepper. Arrange arugula leaves and peach slices on serving plate. Drizzle with dressing. 05 of 08 Lobster-Avocado Salad Douglas Friedman Serves 12 1 large shallot, minced1/3 cup champagne vinegar1 tbsp Dijon mustard1 cup olive oilSalt and pepper4 cooked 1½ lb. lobsters with meat removed (or 4 to 5 lb. cooked meat)2 ripe avocados, cut into slices3 heads Boston lettuce, torn into bite-size pieces Combine shallot, vinegar, mustard; whisk in olive oil. Season with salt and pepper. Cut lobster into bite-size pieces; toss with avocado and desired amount of dressing. Line serving plates with lettuce. Top with lobster. 06 of 08 Chinese Chicken Salad Steven Mark Needham Serves 8 ½ cup soy sauce2 tsp sesame oil2 tsp minced ginger¼ tsp crushed red pepper flakes6 scallions, thinly sliced4 cloves garlic, minced½ cup peanut oil12 cups assorted greens (watercress, Boston lettuce, Napa cabbage), cleaned, trimmed and cut into bite-size pieces6 cups cooked, diced chicken8 wonton wrappers, cut into ½" strips and deep-fried In small bowl combine soy sauce, sesame oil, ginger, red pepper flakes, scallions and garlic. Whisk in peanut oil; set aside. In large bowl lightly toss greens with 1/3 cup dressing. To serve, place dressed salad on individual plates. Top with cooked chicken and wonton strips. Serve remaining dressing on side. 07 of 08 Caprese Salad Bites Lisa Hubbard Serves 20 60 red and/or yellow cherry tomatoes1 lb. fresh mozzarella, cut into small cubes1/4 cup olive oil3 tbsp balsamic vinegarFresh chopped basil for garnish With a serrated knife, cut off the top of each tomato. Remove seeds with a melon baller and cut a thin slice off the bottom of each; place upside down on paper towels to drain. Stand upright. Place amozzarella cube in each tomato; drizzle with olive oil and vinegar. Garnish with basil. 08 of 08 Chicken-and-Caper Caesar Salad spears Lisa Hubbard Serves 20 1/2 cup mayonnaise1/4 cup grated Parmesan cheese2 cloves garlic, minced1 tbsp fresh lemon juice1 tsp anchovy paste1 tsp Worcestershire sauce1/2 tsp dry mustard2 lb. cooked, boneless, skinless chicken, cut into thin slices60 small romaine lettuce leavesCapers and shaved Parmesan cheese for garnish In small bowl combine first seven ingredients. Place a few chicken slices on each lettuce leaf. Top with dressing, and garnish with capers and Parmesan shavings.