14 Classic American Salads That Never Go Out of Style

Some salads are trends that come and go. Others have been on diner menus, steakhouse tables and church supper buffets for generations, and they are still just as good today. These classic American salads were born in famous hotels, Hollywood restaurants and small town kitchens, and each one has a story worth telling. They are hearty enough to be dinner and simple enough for a weeknight. Want something more filling? Try these filling salads that actually keep you full. Which classic did you grow up with..

The Steakhouse Wedge, King of Classic American Salads

A cold, crisp quarter of iceberg lettuce, a thick blanket of creamy blue cheese dressing, crumbled bacon and juicy tomatoes: the wedge salad is pure steakhouse nostalgia. It fell out of fashion for a while, but it is back on menus everywhere because nothing else gives you that cold crunch. It takes ten minutes and zero cooking skill. Be honest: is blue cheese dressing your favorite, or are you a ranch person through and through?

You will need: You will need: 1 head iceberg lettuce, 6 slices cooked bacon (crumbled), 1 cup cherry tomatoes (halved), 1/4 red onion (diced), chives. Dressing: 1/2 cup mayo, 1/2 cup sour cream, 1/2 cup blue cheese crumbles, 1 tbsp lemon juice, pepper.

How to make it: 1. Mix the dressing ingredients and chill 15 minutes. 2. Cut the iceberg into 4 wedges, keeping the core on so they hold together. 3. Place each wedge on a cold plate. 4. Spoon dressing over the top. 5. Scatter bacon, tomatoes, onion, extra blue cheese and chives.

The Original Cobb, One of the Most Famous American Salads

Legend says the Cobb salad was invented late one night in the 1930s at the Brown Derby restaurant in Hollywood, when the owner raided the fridge for a snack. The result is a showstopper: rows of chicken, bacon, hard boiled eggs, avocado, tomatoes and blue cheese lined up over crisp greens. It is filling enough for dinner. Quick poll: which Cobb topping is the best? A) bacon B) avocado C) egg D) blue cheese.

You will need: You will need: 6 cups chopped romaine, 2 cooked chicken breasts (diced), 6 slices bacon, 3 hard boiled eggs, 1 avocado, 1 cup cherry tomatoes, 1/2 cup blue cheese, red wine vinaigrette.

How to make it: 1. Spread the romaine on a large platter. 2. Dice the chicken, eggs, avocado and tomatoes. 3. Crumble the bacon and blue cheese. 4. Arrange each topping in neat rows across the greens. 5. Serve with vinaigrette on the side.

Classic Caesar Salad

Here is a fun surprise: the Caesar salad was actually created in Tijuana, Mexico, by an Italian immigrant chef named Caesar Cardini in the 1920s, but it became one of the best loved American salads. Real Caesar dressing is garlicky, lemony and rich with parmesan. Crunchy homemade croutons make all the difference. Do you add anchovies to your Caesar, or skip them?

You will need: You will need: 2 heads romaine, 2 cups bread cubes, 3 tbsp olive oil, 1/2 cup parmesan. Dressing: 1/2 cup mayo, 2 tbsp lemon juice, 1 tsp Dijon, 2 cloves garlic, 2 anchovy fillets (optional), 1/4 cup parmesan, pepper.

How to make it: 1. Toss bread cubes with oil and bake at 375F for 10 minutes. 2. Blend all dressing ingredients until smooth. 3. Chop the romaine. 4. Toss the lettuce with dressing. 5. Top with croutons and shaved parmesan.

Waldorf Salad, a Hotel Classic Among American Salads

The Waldorf salad was created at New York’s Waldorf Astoria hotel in the 1890s, and it is still a favorite at holiday tables. Crisp apples, celery, grapes and toasted walnuts are tossed in a light creamy dressing. This version adds a bed of greens and swaps half the mayo for yogurt to keep it fresher. Did your grandma serve Waldorf salad at Thanksgiving?

You will need: You will need: 2 crisp apples (diced), 2 celery stalks (sliced), 1 cup red grapes (halved), 1/2 cup toasted walnuts, 1/4 cup mayo, 1/4 cup plain yogurt, 1 tbsp lemon juice, pinch of salt, lettuce leaves.

How to make it: 1. Toss diced apples with lemon juice. 2. Add celery, grapes and walnuts. 3. Mix mayo, yogurt and salt. 4. Fold the dressing into the fruit. 5. Serve on lettuce leaves.

Chef Salad, the Diner Favorite of American Salads

The chef salad is the hearty lunch special that has lived on diner menus for decades. It is basically a sandwich in a bowl: strips of ham, turkey and Swiss cheese with hard boiled eggs, tomatoes and cucumbers over crisp lettuce. Every diner has its own version, and the dressing choice is a personal matter. Quick poll: ranch, Thousand Island, Italian or honey mustard?

You will need: You will need: 6 cups chopped iceberg and romaine, 4 oz deli ham, 4 oz deli turkey, 4 oz Swiss cheese, 3 hard boiled eggs, 1 cucumber, 1 cup cherry tomatoes, your favorite dressing.

How to make it: 1. Divide the lettuce between bowls. 2. Roll and slice the ham, turkey and cheese into strips. 3. Quarter the eggs and slice the cucumber. 4. Arrange everything over the lettuce. 5. Serve with dressing.

Taco Salad, the Most Fun of All American Salads

Taco salad became a hit in the 1960s and 70s, especially in Texas and at mall food courts, and it is still loved because it is fun to eat. Seasoned ground beef, beans, cheese and salsa sit on shredded lettuce inside a crunchy baked tortilla bowl you can eat at the end. Kids love building their own. Be honest: do you eat the bowl, or leave it behind?

You will need: You will need: 4 large flour tortillas, 1 lb ground beef, 1 packet or 2 tbsp taco seasoning, 1 can black beans, 4 cups shredded lettuce, 1 cup shredded cheddar, 1 cup salsa, sour cream, avocado.

How to make it: 1. Press tortillas into oven safe bowls and bake at 375F for 10 minutes. 2. Brown the beef with taco seasoning. 3. Warm the beans. 4. Fill each bowl with lettuce, beef and beans. 5. Top with cheese, salsa, sour cream and avocado.

Shrimp Louie, the King of West Coast American Salads

Crab or Shrimp Louie has been served in San Francisco and Seattle since the early 1900s and is sometimes called the king of salads. Sweet shrimp, eggs, tomatoes and avocado sit on crisp lettuce with a pink Louie dressing that is similar to Thousand Island. It feels elegant but uses simple ingredients. Have you ever tried a Louie salad on the West Coast?

You will need: You will need: 1 lb cooked shrimp, 6 cups lettuce, 2 hard boiled eggs, 1 cup cherry tomatoes, 1 avocado. Dressing: 1/2 cup mayo, 3 tbsp chili sauce or ketchup, 1 tbsp lemon juice, 1 tbsp sweet relish, dash of hot sauce.

How to make it: 1. Whisk the dressing ingredients and chill. 2. Arrange lettuce on plates. 3. Top with shrimp, egg wedges, tomatoes and avocado slices. 4. Season with salt and pepper. 5. Spoon dressing over or serve on the side.

Chinese Chicken Salad, a California Favorite

Despite the name, this crunchy salad is an American creation that became famous in California restaurants in the 1970s and 80s. Shredded chicken, cabbage, carrots and green onions are tossed with a sweet sesame ginger dressing, then topped with crispy wonton strips and almonds. It holds up well, so it is perfect for meal prep. Do you love that crunchy topping as much as we do?

You will need: You will need: 2 cups shredded cooked chicken, 4 cups shredded cabbage, 2 carrots (shredded), 3 green onions, 1/2 cup sliced almonds, crispy wonton strips. Dressing: 3 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp honey, 1 tsp ginger.

How to make it: 1. Whisk the dressing. 2. Combine chicken, cabbage, carrots and green onions. 3. Toss with dressing. 4. Toast the almonds in a dry pan. 5. Top with almonds and wonton strips just before serving.

Warm Spinach Salad With Bacon Dressing

Popular in American steakhouses and supper clubs, this salad uses a warm dressing made right in the bacon pan, which gently wilts the spinach. Sliced mushrooms, red onion, eggs and crunchy croutons finish it off. It is the perfect cozy salad for chilly fall nights. Do you prefer your spinach raw and crisp, or slightly wilted like this?

You will need: You will need: 8 cups baby spinach, 6 slices bacon, 1 cup sliced mushrooms, 1/4 red onion, 2 hard boiled eggs, 1 cup croutons, 3 tbsp red wine vinegar, 1 tbsp sugar, 1 tsp Dijon.

How to make it: 1. Cook bacon until crisp, then crumble, keeping 3 tbsp of fat in the pan. 2. Whisk vinegar, sugar and mustard into the warm fat. 3. Put spinach, mushrooms and onion in a large bowl. 4. Pour the warm dressing over and toss. 5. Top with bacon, eggs and croutons.

Italian Chopped Salad, a Chicago Restaurant Star

Made famous by Italian American restaurants in Chicago and Los Angeles, the chopped salad has everything cut into small, even pieces so you get a bit of everything in each bite. Salami, chickpeas, provolone, peppers and crunchy vegetables are tossed with a zesty oregano vinaigrette. It is one of those American salads that feels like a full meal. Do you like your salad chopped small or in big leafy pieces?

You will need: You will need: 6 cups chopped romaine, 4 oz salami (diced), 4 oz provolone (diced), 1 can chickpeas, 1 cup cherry tomatoes, 1/2 cup pepperoncini, 1/4 red onion, 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp oregano.

How to make it: 1. Chop all ingredients into small, similar sized pieces. 2. Whisk oil, vinegar, oregano, salt and pepper. 3. Combine everything in a large bowl. 4. Toss well with the dressing. 5. Serve right away.

The Classic House Salad

Almost every American restaurant meal once started with a simple house salad, and there is a reason it lasted. Crisp lettuce, cucumbers, tomatoes, red onion and croutons with your choice of dressing make a light starter that goes with anything. Make a big bowl for family dinners and let everyone pick their own dressing. What was the dressing in your family fridge growing up?

You will need: You will need: 1 head green leaf or romaine lettuce, 1 cucumber, 1 cup cherry tomatoes, 1/4 red onion, 1 cup croutons, shredded carrots, your favorite dressing.

How to make it: 1. Wash and tear the lettuce. 2. Slice the cucumber and halve the tomatoes. 3. Thinly slice the onion. 4. Toss everything together. 5. Top with croutons and serve with dressing.

Steakhouse Tomato and Onion Salad

Old school steakhouses always had this on the menu: thick slices of ripe tomato and sweet onion with a simple vinaigrette, sometimes topped with blue cheese. It is a bright, juicy side that cuts through a rich steak dinner. Use the best tomatoes you can find and serve at room temperature for the most flavor. What is your favorite side dish with steak?

You will need: You will need: 4 large ripe tomatoes, 1 sweet onion, 3 tbsp olive oil, 1 tbsp red wine vinegar, fresh basil or parsley, flaky salt, black pepper, optional blue cheese crumbles.

How to make it: 1. Slice tomatoes and onion into thick rounds. 2. Arrange on a platter, overlapping. 3. Whisk oil and vinegar. 4. Drizzle over the top and season with salt and pepper. 5. Finish with herbs and blue cheese if you like.

California Chicken and Avocado Salad

California cooking made avocado a star, and this salad shows why. Grilled chicken, creamy avocado, sweet corn and juicy tomatoes are tossed with greens and a tangy lime dressing. It is fresh, colorful and full of protein, perfect for a sunny lunch. Quick poll: what is your favorite salad protein? A) chicken B) shrimp C) steak D) beans.

You will need: You will need: 2 grilled chicken breasts (sliced), 6 cups mixed greens, 2 avocados, 1 cup corn, 1 cup cherry tomatoes, 1/4 red onion, 3 tbsp olive oil, juice of 2 limes, 1 tsp honey, salt.

How to make it: 1. Slice the chicken and avocado. 2. Whisk oil, lime juice, honey and salt. 3. Toss greens, corn, tomatoes and onion. 4. Add chicken and avocado on top. 5. Drizzle with dressing and serve.

Cranberry Pecan Harvest Salad

This newer favorite has quickly become one of the most loved American salads at Thanksgiving and holiday potlucks. Sweet dried cranberries, candied pecans, feta and crisp apples sit on mixed greens with a maple Dijon vinaigrette. It is festive, colorful and ready in minutes. Which of these classics will you make first? Tell us in the comments.

You will need: You will need: 6 cups mixed greens, 1/2 cup dried cranberries, 1/2 cup candied pecans, 1/2 cup crumbled feta, 1 apple (sliced), 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon.

How to make it: 1. Whisk oil, vinegar, maple and mustard. 2. Slice the apple. 3. Toss greens with half the dressing. 4. Top with cranberries, pecans, feta and apple. 5. Drizzle with the remaining dressing.