Frog eye salad is a flavorful concoction made with the ball-shaped acini di pepe pasta, egg yolks, and a whipped cream topping that can sometimes be enriched with the addition of pineapple pieces, shredded coconut, mandarin oranges, or marshmallows.

This crossover between a pasta salad and a fruit salad is especially popular in Utah, where it is a staple at potlucks.

Amish pasta salad is a traditional dish originating from Pennsylvania Dutch Country, where the Amish people live and work. Although there are variations, the pasta salad is usually made with a combination of macaroni, scallions, bell peppers, hard-boiled eggs, and celery.

The ingredients are mixed and dressed with a mixture of mayonnaise, crème fraîche, mustard, sugar, white wine vinegar, celery seeds, salt, and pepper. Once all the ingredients have been coated with the dressing, the pasta salad is placed in the fridge to cool before serving. 

Crab Louie is an American salad dating back to the beginning of the 20th century. The salad is prepared with a combination of Dungeness crab meat, tomatoes, iceberg lettuce, asparagus, hard-boiled eggs, and Louie dressing (based on chili sauce and mayo), while olives, green onions, and bell peppers are optional, but can be added if desired.

The origins of the dish are quite murky, but many sources claim that the dish was served as early as 1914 in a San Francisco restaurant called Solari's. This tasty salad is mostly served as an appetizer.

Usually an obligatory element of the Hawaiian plate lunch, macaroni salad is a slightly tangy, sweet, cold salad consisting of overcooked elbow macaroni pasta dressed with milk-thinned mayonnaise. The pasta must be overcooked as it helps absorb the dressing.

Some sources say that the earliest recipe for macaroni salad was published in 1962, and the dish gained popularity in the early 1980s as a part of the Nouvelle Cuisine approach, while other sources say that the dish was popular throughout Mainland America in the early 20th century. 

A chef's salad is a big salad that is usually served as a meal of its own. It consists of a variety of vegetables, hard-boiled eggs, cheese, and meats such as ham or turkey meat. The salad can be served with a variety of different dressings. No one can agree about the origins of chef's salad, so there are quite a few theories about its invention.

Some claim that it originated from salmagundi, a 17th-century dish consisting of anchovies, chopped meat, eggs, onions, and oil. Others claim that Cobb salad was the true inspiration, while most believe that chef's salad was created in the 1940s by Louis Diat, a chef at the Ritz-Carlton Hotel in New York City. 

Pittsburgh salad is a twist on a traditional salad, originating from Pittsburgh, Pennsylvania. The salad consists of a bed of lettuce that's topped with tomatoes or other vegetables, a piece of beef steak or grilled chicken, and crispy french fries.

The salad is traditionally sprinkled with shredded cheese such as cheddar or mozzarella and drizzled with dressing (usually Ranch) before serving. It's recommended to serve the dressing on the side, and it's then used as a dip. The potatoes can be regular french fries, waffle fries, wedges, shoestring fries, or curly fries. 

Red slaw is a regional version of coleslaw, originating from North Carolina. Also known as barbecue slaw, it's traditionally made with a combination of shredded green cabbage, water, vinegar, sugar, and ketchup, which gives the salad a reddish hue.

Red slaw is especially popular in Lexington, where it's served as a part of Lexington-style barbecue. The salad is also often used in hot dogs and sandwiches made with barbecued meat. Depending on the area, red slaw might contain other ingredients such as mustard seeds, black pepper, onions, carrots, or hot peppers, but what's important is that red slaw is always served well-chilled.

Wilted lettuce is a traditional dish of the American South. This salad is made with shredded wilted lettuce, chopped green onions, salt, and pepper. The ingredients are tossed, then mixed with a dressing consisting of apple cider vinegar and melted bacon drippings.

Southern wilted lettuce should be served immediately after it's been prepared. It's recommended to serve it with cornbread or corn muffins on the side. The dish is also known as kilt lettuce or killed lettuce, referring to the way the lettuce will soften under the hot dressing.

Originating from the Dutch term koolsla, meaning cabbage salad, coleslaw is nowadays a true American staple and a side dish that's often served with barbecued meat or fried chicken. Originally, it was brought over to New York state in the 18th century by the Dutch settlers.

It consists of shredded cabbage, mayonnaise, carrots, buttermilk or sour cream with vinegar, sugar, and other seasonings, depending on the cook and regional variations. Some of the variations have other ingredients such as salad dressings, celery seeds, grated cheese, pineapple, or peppers.