Use your favorite combination of local greens to make this warm steak salad.

A technique called slow-sautéing turns root vegetables into a golden medley. Using a cast iron pan is great, but any heavy skillet will do.

This salad is a favorite potluck item of Sarah Waldman – unique, fresh, light, sturdy enough to sit out, and tasty at room temperature.

This entertaining-friendly grain salad includes a generous amount of fresh, crisp summer veggies (and even a bit of fruit) to keep it feeling light while still being satisfying.

Green salads are one of my favorite places to highlight my “instant” pickles, especially radishes since they look so pretty with the green.

Make your own custom salad mix.

Dress the beans while they’re still slightly warm and serve this salad at room temperature (not cold) for the best flavor. Great for a potluck, this also makes a nice supper with grilled tuna or swordfish.

Serve this bright, Asian-inspired salad with grilled fish or shrimp on Mother’s Day.

Cool and hot, juicy and crisp — all the right contrasts and fun assembly, too.

Fresh spinach sneaks into a fresh spin on The Brown Derby's Cobb Salad.