Here’s a DIY dressing recipe:

Very Easy Vinaigrette

Ingredients

1 Tb yellow or Dijon mustard

2 Tbs vinegar or citrus juice (can be balsamic, red wine, apple cider vinegar, lemon, lime, or orange juice)

6 Tbs vegetable or olive oil

In a bowl or jar with a lid, mix together mustard and vinegar until smooth.

Add oil and whisk or shake until blended.

Season with salt and pepper to taste; add 1 tsp of an herb like tarragon, thyme, basil, sage, rosemary, or oregano; a flavorful ingredient such as 1 Tb chopped shallot, 1 Tb sliced scallion, 1 Tb chopped leak, 1 tsp minced garlic, 1 Tb chopped red onion, or 1 Tb chopped Vidalia onion; and an add-on like one-half tsp grated ginger root, 1 Tb capers, 1 tsp diced jalapeno peppers, 1 tsp chopped lemongrass, 1 Tb chopped olives, or one-half tsp crushed mixed peppercorns.

Makes 8 servings (1 Tb per serving, ideally)

Work time: 5 min.

Total time: 5 min.

Did You Know That…..

You can set two or three large firm leaves of radicchio or Boston lettuce inside one another to make wonderful bowls for tuna, shrimp, or chicken salads.

Tip: Lettuce has gone limp? Just submerge the leaves in a bowl of ice water; they’ll crisp right up.

There are many things you can add to a salad for enhanced flavor: Mandarin orange slices, grapes, walnuts, or whatever you have on hand.

Crostini (“little toasts”) is an Italian appetizer that’s a fancy version of regular croutons (crostini has more flavor).

Make It

After toasting the bread until crisp, cover each slice with a spread (like pesto or roasted garlic) and a cheese (such as Parmesan or goat). Place in the broiler for several seconds until the toppings are melted.

Slice It

Cool the crostini to room temperature. Cut each piece of toast in half or in quarters. Sprinkle the “croutons” over the salad; toss well to coat.

Tip: Instead of regular bread, go for dense-textured ones, like olive, sourdough, or pumpernickel.

How to make Seven-Flavor Salad:

Ingredients

1 lb. golden beets, trimmed

1 tsp each lime zest and juice

1 cup sour cream

One-half cup buttermilk

One-fourth cup of chopped cilantro

One-half tsp each salt and ground cumin

One-half head of romaine lettuce cut into 1” pieces (about 2 cups)

1 cup cherry tomatoes, halved

1 jicama (three-fourths lb.), cut into one-half strips

1 small cucumber, seeded and sliced

4 oz. Monterey Jack with jalapeno peppers, shredded

1 avocado, peeled, pitted, and sliced

Boil a large pot of salted water; add beets.

Reduce heat; cool 15-20 minutes or until tender.

Cool beets; peel and slice.

Meanwhile, in a bowl, combine the next seven ingredients.

Toss the beets with dressing and lettuce, tomatoes, jicama, cucumbers, cheese, and avocado.

Makes 8 servings

Work time: 25 min.

Total time: 45 min.

And here’s how to Create Four Versions of Seven-Flavor:

For Colorful Rows, place a bed of romaine lettuce on a serving platter.

Then arrange the ingredients in this order from left to right-shredded cheese, cherry tomato halves, jicama strips, cucumber slices (seeded), sliced beets, and avocado slices.

For a Flower Design, start with a bed of lettuce, then alternately layer large and crunchy items to make the petals (for those with kids, let them get involved; they may love it and be more inclined to eat the “flower!”).

Prefer Easy-to-Serve Salad Bowls at a casual dinner? (the “bowls” consist of radicchio and Boston lettuce leaves)

Just toss the salad ingredients together, then place them in the lettuce bowls.

Serve the bowls on separate plates, or arrange them on a large serving platter in the center of the table.

This salad makes an outstanding Centerpiece for a formal event (this version can be made ahead to save time).

Layer the vegetables in a clear trifle bowl; start with lettuce; alternate colors and textures as you go.

Top with shredded cheese.

Chill overnight.

Put the dressing on the salad right before serving.