If you draw your salad perimeters around a selection of verdant vegetable slices, a few renegade croutons, some kind of vinaigrette, and an endless backdrop of green—well, we've done that, too. And we've had some great salads within them.
Greens of all sorts are great, and they definitely hold a leaf-load of potential, but if you're willing to expand your edible color palette (and your salad definition) just a bit—to, say, the wintry and raucous purple-red radicchio, the bold browns of lentils, or the pale off-white of endive—you'll be welcomed to a whole new world of produce (and flavor) potential. Let your next salad be an opportunity to experiment with a range of pantry pigments: To get you started, here are 15 nearly green-less salad recipes for inspiration.
How do you redefine salad? Dish it in the comments!