Taco Salad

Approximate quantities: About 1/2 cup seasoned ground turkey, about a cup of cooked brown rice, and 1 14 ounce can of black beans, mixed together and warmed; 1 head of green lettuce, roughly chopped; kernels of 1–2 ears of grilled corn; 2–3 medium carrots, cut into thin disks; 2 grilled bell pepper, roughly chopped; 1 avocado, thinly sliced; 2–3 Kirby cucumbers, sliced into thin disks; 6 or so radishes sliced into thin disks; and 1/4 cup shredded cheddar cheese drizzled olive oil, the juice of 1 lime, and hot sauce

Serves 4 as a main.

Nancy’s Salad

I don’t know that I have ever actually faithfully followed this recipe. I make this salad a slightly different way every single time — in the fall and winter I use roasted red peppers instead of tomatoes, I’ve added artichokes, experimented with other Italian cheeses, omitted onions, made the vinaigrette, not made the vinaigrette, added cucumbers, carrots, and other things I’ve had on hand, and used dramatically less than 1/2 of pound of cheese and salami. Oh and I always crisp the chickpeas. None of this matters; it’s amazing every time. This salad as is or as a jumping off point is, obviously, a genius recipe.

Approximate quantities: 1 head of butter lettuce, roughly chopped; 1 large carrot, sliced into thin disks; 2 medium heirloom tomatoes, roughly chopped; 1 bell pepper, thinly sliced; 1 small red onion or spring onion; thinly sliced; 2 Kirby cucumbers, sliced into thin disks; 8 pepperocini, roughly chopped; equal amounts aged provolone and sopressata, julienned; and 1 16-ounce can of chickpeas, crisped in a skillet or on a sheet pan drizzled in olive oil, red or white wine vinegar, salt, pepper, and dried oregano

Serves two as a main.

Summer Chef Salad

Approximate quantities: 1 head of red romaine lettuce, roughly chopped; 1/2 pint yellow pear tomatoes, quartered; 2 medium carrots, sliced into thin disks; kernels of two ears of butter and sugar corn; 2 Kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments; 1/4 of a head of purple cabbage, finely chopped; 3 jammy eggs, quartered; and 3 slices of ham, turkey, and Swiss cheese, layered, rolled, and sliced, drizzled with Brianna’s Buttermilk Ranch dressing

Serves two as a main.

An End-of-the-Week Odds and Ends Salad

Approximate quantites: 1 head of Green leaf lettuce, roughly chopped; 6–8 ounces, sugar snap peas, trimmed and cut lengthwise; 1/2 pint of heirloom cherry tomatoes, quartered; 4 small Kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments; grilled green and wax beans; grilled red onions, roughly chopped; about 1/4 of a loaf of slightly stale fig-fennel bread, cubed, tossed with olive oil and salt, and crisped in a sauté pan, or grilled

Serves two as a main, four as a starter or side.

Cucumber Salad with Peanut-Soy-Sambal Dressing

Approximate quantities: 6 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 6 radishes, cut into thin disks; the greens of 1 scallion, finely chopped; 1/2 teaspoon Black Urfa Chili (or any other dried chili flakes); 1/2 teaspoon Dried Icelandic Kelp; salt and pepper to taste

For the dressing: 2 tablespoons unsalted peanut butter, 2 tablespoons soy sauce, 2 tablespoons unseasoned rice vinegar, 1 teaspoon granulated sugar and 1 teaspoon of sambal oelek

Serves four as a side.

Pasta Salad

So, yeah, pasta salad is frequently gross and rarely salad. What I like to do is toss a combination of vegetables and herbs together in salt and vinaigrette for a few hours before eating and then, just before serving, I cook the pasta, drain it, and toss it hot with the vegetables and add olive oil, lemon juice, more vinaigrette, maybe cheese to bring it together — I find this makes a really delicious, fresh, refreshing pasta salad.

The Kitchen Sink Pasta Salad

Approximate quantities: 3 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 3 medium carrots, sliced into thin disks; 1 pint of grape tomatoes, quartered; kernels of 2 ears of grilled corn; a 16 ounce can of chickpeas, quickly crisped in olive oil, salt, pepper, and cured sumac; 6 radishes, sliced into think disks; 8 ounces of penne, cooked al dente; 10 artichoke hearts, quartered; greens from 4-6 scallions, finely chopped; about 1/4 cup dill-and-lemon infused mustard vinaigrette

Grilled Peppers, Artichoke Hearts, and Tomatoes

Approximate quantities: 2 tomatoes, roughly chopped; 3 Kirby cucumbers, sliced into thin discs; two grilled yellow bell peppers, roughly chopped; 14-16 artichoke hearts, quartered; 2-4 tablespoons of fresh dill fronds; greens from 4-6 scallions, finely chopped; and dill-lemon-infused vinegar or lighter vinegar, like white wine or apple cider, and then juice of 1 lemon; and then one pound of pasta, olive olive, Parmesan, salt and pepper to taste

Chickpeas, Cucumbers, and Tomatoes

Approximate quantities: 2 Kirby cucumbers, sliced into thin discs; 1 pint of grape tomatoes, halved; greens from 4-6 scallions, finely chopped; and a 16 ounce can of chick peas; 1 teaspoon of cured sumac, lemon-and-garlic-infused-mustard vinaigrette or lighter vinegar, like white wine or apple cider, and then juice of 1 lemon; and then one pound of pasta, olive olive, Parmesan, salt and pepper to taste

Niçoise Salad

Approximate quantities: 3–4 cups baby lettuce, roughly chopped; 3 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 4 radishes, cut into thin crescents; 1 1/2–2 cups grilled wax beans, roughly chopped; 1 pint of grape tomatoes, quartered; 1 grilled bell pepper, roughly chopped; 3 medium or 2 large carrots, sliced into thin discs; 1 can of olive oil packed tuna; and 2 jammy soft boiled eggs drizzled with with dill-and-lemon-infused-mustard vinaigrette

Serves two as a main, four as a starter or side.

A Early July Sunday Lunch Salad

Appropriate quantities: 1 head of red romaine lettuce, roughly chopped; 3 medium carrots, sliced into thin discs; 2 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; about 25 leftover grilled Romano beans, roughly chopped; about a cup of sugar snap peas, trimmed and cut lengthwise; 1 grilled red bell pepper, roughly chopped; and kernels of 1 ear of grilled corn

Serves two as a main, four as a starter or side.

Grilled Red Pepper, Snap Pea, and Avocado Salad

Approximate quantities: 1 head of red romaine lettuce, roughly chopped; 3 Kirby cucumbers, cut into thin discs; about a pound of sugar snap peas, trimmed and cut lengthwise; 2 grilled red peppers, roughly chopped; 1 avocado, cubed; and 1 can of chickpeas drizzled with basil-lemon-and-garlic-infused-mustard vinaigrette

Serves two as a main, four as a starter or side.

Another Greek-ish Salad

Approximate quantities: 1/4 of a head of purple cabbage, finely chopped; 1 green bell pepper, thinly sliced; 1 pint of grape tomatoes; quartered; 3 medium carrots, sliced into thin discs; 8-10 artichoke hearts; 2 can of chickpeas; and feta cheese drizzled with lemon juice, olive oil, red wine vinegar, salt and pepper

Serves four as a side.