Salad

The salad dressing can be refrigerated in an airtight container for up to two weeks. Before serving, whisk the dressing to loosen.

Quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.

Using canned beets keeps the prep time to a minimum, but you can substitute roasted beets if you wish (see note below).

This simply dressed assortment of wholesome vegetables and legumes is full of bright color, texture, and flavor. Serve it as a starter or side at dinner, and save any leftovers for lunch the next day.

Try this slightly spicy salad with roast pork or chicken. Shredding the vegetables in a food processor makes the preparation lightning fast; you can shred them on a four-sided box grater instead, but it will increase the prep and total times.

Large, with a firm, sweet flesh, Fujis are good for snacking, cooking, and mixing into salads like this one. Unlike many other apples, their taste actually improves with age.

Since the corn is not cooked for the salad, it’s important to use the freshest you can find, preferably from a roadside stand or farmers’ market. Serve the fritters warm, topped with dollops of cool sour cream.

Filled with Caribbean flavors, this dinner is made to be enjoyed outdoors. You will need twelve metal or wooden skewers. To keep them from scorching on the grill, soak wooden skewers in water while preparing the ingredients.

Since both the pork and the salad can be served at room temperature, this is a great make-ahead meal. Prepare it late on a summer evening, once the temperature has dropped, and serve it the next day, when it’s too hot to cook. The black-eyed pea salad also pairs well with barbecued chicken.

Croutons can be made 3 days ahead and stored in a resealable plastic bag, at room temperature. Chicken can be cooked and stored, covered, overnight in the refrigerator. Bring the chicken and dressing to room temperature before serving.

This summer salad has it all—crunchy, peppery greens; soft, smooth cheese; and sweet, smoky, slightly caramelized peaches hot off the grill.

When you find yourself with day-old bread, make this Tuscan salad, known as panzanella. Coarse-textured, good-quality bread works best. Feel free to improvise by adding olives, anchovies, or canned tuna.

In Italy, prosciutto and melon are combined in a traditional first course. Here, cool, silky bocconcini and torn mint leaves are added to make a refreshing salad—just the thing to begin a meal on a warm summer night.

Using a variety of colorful tomatoes makes a stunning presentation. The dressing is simple—since tomatoes are so flavorful in the summer, they don’t need much accompaniment.