Salad

Moroccan olives are among the best in the Mediterranean and find their way into many salads. Look for good ones for this salad, which is best made in advance so that the dressing and flavors are absorbed. The potatoes will attract the dressing and flavors better if they are peeled.

I love this popular Moroccan salad. It is best made several hours in advance so that the flavors have time to penetrate.

Use this as a dip for vegetables or small crackers or as a dressing for salads or pita sandwiches.

A lovely cold dish to be enjoyed in late summer, this is a great vehicle for the season’s ripe tomatoes. This is delicious with Creamy Pinto Bean Puree (page 16) for a satisfying summer meal.

Potatoes and tomatoes in a curry-flavored yogurt make a luscious summertime treat.

An exercise in elegant simplicity, this salad makes a delicious contribution to a buffet of room-temperature dishes for company.

Going on a picnic? Don’t leave home without this salad, which pares potato salad down to its marvelous essence. This is also excellent with grilled or broiled soyfoods or seitan, as in the menu accompanying Baked Barbecue Tofu and Peppers (page 141).

I’m not one to eat pears out of hand, but I like them—slightly underripe—in salads. Contrasted with the pleasant bite of goat cheese and the sweetness of dried cranberries, this salad is a party for the palate.

This salad makes an earthy companion to light pasta dishes. Look for packages of fresh mixed wild mushrooms in the produce section of well-stocked supermarkets. They contain a melange of three or four varieties, which may include cremini, shiitake, oyster, or others.

A few choice ingredients contribute to this elegant potato salad. If you like goat cheese, you’ll love this one.

Here’s a salad sure to brighten a winter meal, when clementines are in season.

This is a modified version of Greek salad. I like to serve it with spinach dishes, as suggested in the menu with Spinach Rice (page 92). Or serve it with Hummus (page 229) and warm pita bread if you are expecting company for lunch.

Pickled beets are an appetizing addition to a salad of mixed greens.

This makes a splendid companion to curried vegetable dishes, as in the menu suggested here.

Wild rice adds a nutty crunch and elegance to salads. This is a wonderful companion to squash dishes such as Stewed Spaghetti Squash, page 220. It’s also one of the first things I would consider packing for a fall hike or picnic. Look for long-grain and wild rice mix shelved near rice in well-stocked supermarkets.

Here’s a light grain salad using versatile, quick-cooking couscous.

In almost any barley dish I make, whether soup, salad, or pilaf, my flavoring of choice is nearly always dill. This duo seems to have a natural affinity for each other.

While this is good with either grain suggested, I prefer making it with barley. Its texture contrasted with that of the corn is quite pleasant. Like corn relish, this is a sturdy picnic dish and is also a good accompaniment to grilled or roasted vegetables.

Like slaws, this salad is nifty served with sandwiches and veggie burgers. It’s a great choice for taking on picnics as well.

Avocado is one of the most sensuous foods I know. Don’t be afraid of its fat content—it’s the kind of fat that’s good for you. See the menu with Tomato and Green Chili Quesadillas or Soft Tacos (page 173).