Salads and Salad Dressing

Artichokes and two types of potatoes prove to be a winning combination in this fresh take on potato salad. A tangy tarragon vinaigrette lends Provençal flavor. Because of their more mealy texture, purple potatoes are best cooked whole, and then peeled and cut up. Pair the salad with grilled pork, chicken or fish.

Part green salad, part bean salad, this recipe makes a terrific luncheon dish or light dinner.

Bean salads in Greece almost always have pungent, raw onions added, usually the red variety. Lemon and parsley give this version a lively taste. And capers, also an island staple, add a pleasant saltiness. Be sure you don’t overcook the beans; they should be slightly crunchy, not mushy.

The peppery bite of watercress is ideal with the white beans, but you can substitute spinach if you have trouble finding watercress. The salad improves if you let it sit several hours or overnight before serving.

If you wish to make this salad a few hours ahead, add the peaches 30 minutes prior to serving.

Chunks of apple, pecans and green beans lace this wild rice salad.

Member Nita McKelvey was at a loss with what to do with the large boxes of oranges and grapefruit her husband had bought from a door-to-door salesperson. It was her love for salads that finally inspired her. Nita played around with fruit and greens until she hit on this combination, which she recommends serving with fish or pasta.

A tangy orange-balsamic vinegrette partners beautifully with a medley of fresh seasonal fruits. The grapefruit and orange can be sectioned and the vinaigrette can be made a day in advance.

A sweetened orange vinaigrette dresses up winter fruits particularly well.