Salad

A favorite sandwich is updated as a main-course salad, with a tangy buttermilk dressing standing in for the mayonnaise spread.

The beet can be roasted up to a day in advance of serving the salad. Although the red beet contrasts nicely with the orange wedges, a golden or chioggia beet can be used instead.

Roasting the portobello mushrooms deepens their flavor and makes them tender and meaty. To clean them, wipe the caps with a damp paper towel (do not soak).

Napa, or Chinese, cabbage (not to be confused with bok choy) has a delicate taste and tender, ruffly leaves. Here one head is divided into two salads—one with Asian-style ingredients and the other with apples and caraway.

Napa, or Chinese, cabbage (not to be confused with bok choy) has a delicate taste and tender, ruffly leaves. Here one head is divided into two salads—one with Asian-style ingredients and the other with apples and caraway.

FRUIT SALADS ARE BEST when based on what’s in season. While the fruit may change, I always use a delicious vanilla syrup that works wonders with any combination. Below is a list of what fruits you’ll find in season that pair well in this salad.

THIS IS A GREEN-FREE SALAD where vegetables take center stage. The olive dressing makes this dish stand out, with fennel adding an extra crunch. Use as little or as much tuna as you wish; we prefer it as a background note.

COBB SALAD IS A LUNCHTIME STAPLE, and when a few new ingredients such as crab, crispy prosciutto, and lime-jalapeño dressing are thrown in the mix, the classic just gets better. The Curried Crab Lumps can be made one day in advance and kept in the refrigerator.

LEFTOVER POACHED CHICKEN FROM OUR CHICKEN STOCK RECIPE has seemingly endless creative uses. Serve the salad over fresh greens, or roll the chicken in a wrap for a quick lunch. Fresh corn and bell peppers add both flavor and crunch to this dish.

THIS HEALTHY SALAD, made with crunchy cabbage, sweet carrot, juicy chicken, and fresh cilantro, gets a bite from the lime jalapeño dressing.

The secret ingredient of this tangy, spicy dressing is fish sauce, or “nam pla.” Made from small, dried fish, nam pla is a staple in Southeast Asian cooking; its strong, distinctive flavor is mellowed by the lime. Adjust the level of spiciness by adding jalapeños or leaving them out entirely.

CHICKEN AND AVOCADO SHARE THE SPOTLIGHT in this simple yet elegant salad. This will become an instant favorite of the avocado lovers in your house, and it’s an easy lunch or quick dinner.

THIS IS A PASTA & CO RECIPE that’s been a customer favorite for years. Inspired by the classic Southern ingredient black-eyed peas, this healthy salad has the sharp flavor of mustard greens, while fresh tarragon adds an extra zing. For a heartier salad, add a few slices of leftover grilled, roasted, or poached chicken.