Side

A few choice ingredients contribute to this elegant potato salad. If you like goat cheese, you’ll love this one.

Here’s a salad sure to brighten a winter meal, when clementines are in season.

This is a modified version of Greek salad. I like to serve it with spinach dishes, as suggested in the menu with Spinach Rice (page 92). Or serve it with Hummus (page 229) and warm pita bread if you are expecting company for lunch.

Pickled beets are an appetizing addition to a salad of mixed greens.

This makes a splendid companion to curried vegetable dishes, as in the menu suggested here.

Wild rice adds a nutty crunch and elegance to salads. This is a wonderful companion to squash dishes such as Stewed Spaghetti Squash, page 220. It’s also one of the first things I would consider packing for a fall hike or picnic. Look for long-grain and wild rice mix shelved near rice in well-stocked supermarkets.

Here’s a light grain salad using versatile, quick-cooking couscous.

In almost any barley dish I make, whether soup, salad, or pilaf, my flavoring of choice is nearly always dill. This duo seems to have a natural affinity for each other.

While this is good with either grain suggested, I prefer making it with barley. Its texture contrasted with that of the corn is quite pleasant. Like corn relish, this is a sturdy picnic dish and is also a good accompaniment to grilled or roasted vegetables.

Like slaws, this salad is nifty served with sandwiches and veggie burgers. It’s a great choice for taking on picnics as well.

Avocado is one of the most sensuous foods I know. Don’t be afraid of its fat content—it’s the kind of fat that’s good for you. See the menu with Tomato and Green Chili Quesadillas or Soft Tacos (page 173).

Black beans and corn team up to create a substantial salad that’s a great potluck or party dish.

The shape, texture, and unique flavor of chickpeas make them a perfect salad ingredient. I will often add chickpeas to a salad when the meal’s main dish is on the lighter side. See the menu accompanying Pasta with Asparagus (page 67).

I often make this to serve with a light pasta dish such as Pasta with Asparagus (page 67).

A hefty salad like this one can easily share center stage with a grain or pasta dish as shown in the menus for Bulgur with Cabbage and Green Beans (page 109) and Summer Pasta with Fresh Tomatoes (page 64).

There’s something appropriate about pairing feta cheese and lentils—perhaps it’s the mingling of the salty and peppery flavors.

Here’s one of my favorites. Most any sort of bean takes well to embellishment with fresh herbs and a good vinaigrette. See the menu suggestion with Sweet Potato Soup (page 29).

A rich, delicious vehicle for showcasing summer’s wonderful tomatoes, this salad is an enticing partner for light pasta dishes or pasta salads. See the menu accompanying Farfalle with Mushrooms (page 76).

Sometimes Israeli salad is embellished with fresh herbs, olives, or radishes, which you can add if you’re so inclined. But here it is in its essential form, the way my father-in-law, Arie Tabak, makes it. He also serves fresh rye bread with it, to soak up the delicious liquid that forms as it stands.

This is a good palate-cooler to serve with curries and other spicy dishes. Use a creamy-textured yogurt.