This mix of crisp vegetables is super fresh and colorful. For each color to stand out, layer ingredients in a serving bowl. Right before serving, drizzle with dressing and toss.

This rich, nutty dressing has a hint of citrus and the zing of fresh ginger. Try it on salads, cold buckwheat noodles, and steamed vegetables, as well as on sandwiches and wraps, like the Thai Chicken Wrap.

This simple and refreshing salad is what I crave on especially hot summer days in North Carolina, when even the trees begin to droop and I can’t bear the thought of turning on the oven. That’s the only time to make it, since it’s also when the tomatoes and cucumbers are at their peak and [...]

Think of fresh deviled ham as pork’s answer to chicken salad. Creamy and savory, it makes a great dip for crackers or crostini. For a light lunch, try scooping it into cups of butter lettuce with sliced tomatoes.

Serves 4 2 6-ounce cans solid white tuna packed in water, drained 2 celery stalks, diced (about 1 cup) 1/2 small green bell pepper, diced 1/2 small red bell pepper, diced 1/2 cup good-quality mayonnaise 3 tablespoons capers, drained 3 tablespoons chopped parsley 2 tablespoons chopped scallions Juice of 1 lemon Sea salt and freshly [...]

Salted watermelon, cornbread, and molasses. You don’t have to look far to see how much Southerners like to mix their sweet with their salty. This summery salad, featuring balsamic-glazed grilled peaches and shaved country ham tossed with fresh herbs and creamy goat cheese, is an elegant tribute to this unendingly popular flavor combination. For real [...]

I like to use citrus in salads in the wintertime because it’s a refreshing change during a season of richer, heavier foods. This salad is layered rather than tossed so the beets won’t stain the other ingredients.

Delicious as a vegetarian lunch, this hearty salad is also good as a side dish.

Brewmaster is my favorite of the many types of mustards that we sell at the Market. If you can’t find it, improvise by stirring a little brown sugar and dark beer into whole-grain mustard. With sausage and spinach tossed in with the potatoes, this salad is a meal in itself.

Makes about 1 1/2 cups vinaigrette 1/4 cup white wine vinegar Grated zest and juice of 2 lemons 2 tablespoons peeled, grated fresh ginger 2 tablespoons chopped fresh dill 1/2 cup canola or safflower oil 1/4 cup olive oil Salt and freshly ground black pepper to taste Combine the vinegar, lemon zest, lemon juice, ginger, [...]