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SERVES 4

TIME: 20 MINUTES

(INCLUDES MAKING VINAIGRETTE AND CUMIN SALT)

Versatile Vinaigrette

Cumin Salt

2 large tomatoes

1 small red onion

¼ cup chopped fresh mint

If you don’t have any on hand, make the Versatile Vinaigrette and the Cumin Salt.

Remove the core from each tomato and cut the tomatoes in half from stem end to blossom end. Cut each half into thin slices and place on individual plates. Peel the onion and cut it in half. Cut into very thin slices and place on top of the tomato slices.

Drizzle Versatile Vinaigrette over each salad and top with a sprinkling of Cumin Salt and chopped mint.

serving & menu ideas

We especially love this dish with Pine Nut–Crusted Fish, Lemon Herb Tofu, and Vietnamese Noodle Salad.

baby greens with pecans & pears

A perfect balance of flavors and textures, this salad is sure to become a favorite first course to enjoy while supper cooks. Replace the pecans with Sweet Spiced Nuts for a special touch.

SERVES 4

TIME: 20 MINUTES

8 cups baby greens or torn romaine or leaf lettuce (about 8 ounces)

2 firm but ripe pears

Toasted Pecan Vinaigrette or Versatile Vinaigrette

½ cup shredded Parmesan cheese

½ cup toasted pecans

Rinse and dry the salad greens. Cut the pears in half, core them, and cut into matchsticks or thin slices. Lightly coat the pears with a little dressing to prevent discoloration.

In a large salad bowl, toss together the greens and pears. Sprinkle the top with cheese and pecans. Pass the vinaigrette at the table.

INGREDIENT NOTES You can purchase grated cheese, but Parmesan looks and tastes even better if you buy it in a chunk and use a coarse grater to shred it or a sharp vegetable peeler to make curls.

This salad is also good with blue cheese or chèvre.

serving & menu ideas

Perfect with Creamy Lemon Pasta or Baked Stuffed Tomatoes.

corn & pepper salad

SERVES 6

TIME: 25 MINUTES

DRESSING

¼ cup lime juice

3 tablespoons olive oil

2 tablespoons minced fresh cilantro

2 garlic cloves, minced or pressed

dash of Tabasco or other hot pepper sauce

¼ teaspoon salt

1 15-ounce can of corn kernels, drained

1 cup sliced red radishes

1 red bell pepper, diced

1 cup thinly sliced celery

In a serving bowl, whisk together all of the dressing ingredients. Add the corn, radishes, bell peppers, and celery to the bowl. Toss well. Serve at room temperature or chilled.

serving & menu ideas

Prepare this festive salad with Nachos Grandes or Bean & Cheese Quesadillas. Serve it with bread and cheese or hard-boiled eggs, and you have a light meal.

broccoli slaw

What an effortless way to add a nutritious side dish to almost any supper. Make up the whole package of slaw mix and snack on the leftovers—the slaw improves with time.

SERVES 4 TO 6

TIME: 10 MINUTES

3 cups packaged broccoli slaw mix (6 ounces)

1 tablespoon olive oil

1 tablespoon lemon juice, lime juice, or vinegar

salt and pepper

Toss together the broccoli slaw, olive oil, and lemon juice. Add salt and pepper to taste. Serve right away, or to allow the flavors to deepen, let sit at room temperature for 20 minutes or more.

INGREDIENT NOTE Broccoli slaw mixes can be found in the produce section of large supermarkets. We like Mann’s brand, which includes broccoli, red cabbage, and carrots.

variations

Add chopped raisins, thinly sliced red onions or scallions, chopped cilantro, sliced or chopped celery, grated carrots, and/or sliced or minced red bell peppers.

For creaminess, add a tablespoon of mayonnaise.

serving & menu ideas

This is a nicely textured salad to serve with Bean & Cheese Quesadillas, Tortilla Melt, or Savory Bread & Cheese Bake.

beet salad

Raw beets give this salad a definite earthiness. For a mellower flavor, use cooked beets. Either way, it’s a beautiful salad that adds color to your supper.

SERVES 4 TO 6

TIME: 10 TO 15 MINUTES

3 or 4 raw beets

2 tablespoons vinegar

1 tablespoon olive oil

2 teaspoons Dijon