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And, yes, the corn in this salad is eaten raw. Corn does not need to be cooked. It has a sweet, fresh flavor when eaten raw. But if you prefer it cooked, by all means have at it.

5 strips bacon

½ cup chopped raw walnuts

Pinch kosher salt

3 ears corn, husked

4 cups baby spinach

¼ cup bottled blue cheese dressing (or Blow-Your-Mind Blue Cheese Dip)

Set a large skillet over medium-high heat. When the pan is hot, add the bacon and cook until crisp, about 8 minutes. Leaving the bacon fat in the skillet, use a slotted spoon to transfer the bacon to paper towels to cool.

Return the skillet to the heat. Add the walnuts and toast, stirring constantly, until lightly browned and fragrant, about 2 minutes. Use a slotted spoon to transfer the walnuts to a bowl, then sprinkle them with salt.

Remove the kernels from the ears of corn. To do this, stand each ear on its wide end and use a serrated knife to saw down the length of the ear. Discard the cobs.

Divide the spinach among 4 serving plates. Top each with a quarter of the corn kernels. Crumble the bacon and divide it between the salads.

Sprinkle the toasted walnuts over the salads, then drizzle with dressing.

HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

Warm Potato Salad with Red Onion and Bacon

The beauty of this potato salad is that it’s good warm or cold. And don’t hesitate to add whatever you love—hard-boiled eggs, chopped olives, more veggies, whatever.

Pickle juice (the liquid bread-and-butter pickles are packed in) may seem like an unusual ingredient, but it adds a delicious sweet-and-vinegary tang.

4 pounds red new potatoes

½ cup mayonnaise

¼ cup whole-grain mustard

¼ cup ketchup

¼ cup juices from a jar of bread-and-butter pickles

½ teaspoon ground black pepper

¾ cup diced bread-and-butter pickles

1 cup diced celery

1 small red onion, diced

1 red bell pepper, cored and diced

10 strips bacon

Lightly pierce each potato with a fork, then place it in a large microwave-safe bowl. Microwave on high until cooked through, about 10 minutes (timing will vary by microwave). Set aside to cool slightly.

Meanwhile, in a large bowl, whisk together the mayonnaise, mustard, ketchup, pickle juice, and black pepper. Mix in the pickles, celery, red onion, and bell pepper. Set aside.

Set a large dry skillet over medium-high heat. When the pan is hot, add the bacon and cook until crisp, about 8 minutes. Transfer the bacon to paper towels to drain, then cut or crumble it into small pieces.

When the potatoes are cool enough to handle, cut into large chunks. Add them to the mayonnaise and vegetable mixture, then mix without breaking up the potatoes too much. Sprinkle with bacon and serve.

HOW LONG? 30 MINUTES

HOW MUCH? 6 SERVINGS

BBQ Chicken Pasta Salad with Lime and Sour Cream

Not in the mood to clean the meat off a rotisserie chicken? Toss about a pound of boneless, skinless breasts on the grill, then chop them up or pull them apart for use in this tangy, creamy melding of pasta salad and chicken salad.

16 ounces bow-tie or spiral pasta

2 cups frozen peas

1 cup frozen corn kernels

1½ cups barbecue sauce

1 teaspoon hot sauce

2 tablespoons lime juice

Meat from 2½-pound rotisserie chicken, cut or pulled into bite-size chunks

½ cup sour cream

2 stalks celery, diced

1 medium red onion, diced

1 medium carrot, cut into matchsticks

4 tomatillos, chopped

¼ cup chopped fresh cilantro

Salt and ground black pepper, to taste

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. During the final 2 minutes, add the peas and corn, stirring to ensure they don’t clump together.

Drain the pasta and vegetables, rinse with cool water, then set aside to drain.

In a large bowl, whisk together the barbecue sauce, hot sauce, and lime juice. Add the chicken and toss to coat.

In a second large bowl, combine the sour cream, pasta-and-vegetable