Leafy Greens

Fruit, cheese, and nuts are a winning combination. This bright vinaigrette is also excellent on a salad with apricots, goat cheese, and pistachios.

Though inspired by golden cherries from the farmers' market, this pretty salad can be made with any sort of fresh or frozen cherry. Marcona almonds hail from Spain; their toasty, slightly sweet and salty flavor is a great match for the fruit. Toasted whole almonds and a few extra pinches of sea salt can be substituted.

Hot ribs, meet cool slaw. Yogurt magically lightens the dressing.

A great summer salad requires three things: fresh greens, a tart, seasonal dressing (made here with grated tomato), and a light hand to toss the ingredients together so the lettuces stay perky.

Quiche provides a tasty open-faced pastry crust that can host a variety of ingredients and combinations. This blend of meat, cheese and spinach will be a new favorite.

You can easily adapt this recipe to vegetables you already have to make a quick, healthy dinner.

A great bite-sized treat! Switch this up by using blue cheese, gouda, or havarti to create different flavor profiles. Omit the bacon for a vegetarian dish.

This easy and delicious dish can be served in sliced with toasted points and fresh fruit for a perfect presentation.

As much as I like tabbouleh, to me fattoush has more zing—plus it's less time-consuming to make and more adaptable. Here's one version of fattoush you'll encounter all over Lebanon, but in any home or restaurant you'll notice slight variations, depending on the season or the cook's palate. You can either deep-fry or toast the pita croutons that give the salad its special character; the fried bread will taste better, but toasted is, obviously, healthier. When tomatoes are out of season, I like to substitute cherry or grape tomatoes since they're likely to be juicier and more flavorful. If you can find purslane, use it (a cup or two, chopped); it adds authenticity and a nice peppery bite.

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

Fashion designer Rebecca Minkoff shared this recipe for one of her favorite salads—it's an updated take on a salad her Mom made when she was growing up in San Diego. We've included quantities for all the ingredients, but Minkoff encourages you to make this dish your own and to taste as you go. For more on Minkoff and to take a video tour of her New York City kitchen, see In the Kitchen with Rebecca Minkoff.

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Eggland’s Best® For more delicious recipes from Eggland’s Best®

Eggland’s Best® For more delicious recipes from Eggland’s Best® Click Here!

In this unusual pairing, the string beans and baby arugula work wonders for each other. Wilting the arugula with the hot, garlicky grilled beans is a nice trick for bringing the two together. While you can use regular arugula if you must, baby arugula is far milder in flavor, so try to find it if you can.

Heart-healthy fats in salmon also help your skin stay healthy.

Mild mahi Mahi takes on the flavors of our zesty marinade.

An assertive wet rub gives these steaks a nice crust on the grill. And the spice from the meat pairs with the pungency of the tapenade to play deliciously against the tomatoes and watercress. (Bonus: The tapenade is great on fish, chicken, and, well, anything savory.)

Create endless riffs on this salad by using the bright herb dressing with your favorite grains and vegetables.