Quick

We hope you have a microplane grater (see page 290), because the quality of the lemon zest makes a big difference.

This is the classic dressing for romaine lettuce, but it is delicious on any tossed salad. Drizzle it on steamed vegetables for something special.

A basic vinaigrette can be quickly made with only a few key ingredients found in the pantry.

Easy to put together in a couple of minutes and much fresher-tasting than commercial products. Makes a familiar topping for fish and other seafood and a great sandwich spread.

The clean, fresh flavors of cilantro and lime make this one of our all-time favorite dressings. If you like a smooth, emulsified dressing, make it in a blender.

We rely on this little carrot salad over and over to add color, sweetness, and crunch to many meals. It’s even prettier topped with fresh raspberries. (See photo)

We make this summer salad from the beginning to the end of tomato season, and we love it every time. It’s beautiful made with heirloom tomatoes of different colors.

We call this Pan-Asian Slaw because the hot oil technique is used all over Asia. The hot oil intensifies and yet mellows the flavor of the scallions.

This simple salad goes with many dishes. Or add some or all of the extras we suggest and make a meal of it.

Raw beets give this salad a definite earthiness. For a mellower flavor, use cooked beets. Either way, it’s a beautiful salad that adds color to your supper.

What an effortless way to add a nutritious side dish to almost any supper. Make up the whole package of slaw mix and snack on the leftovers—the slaw improves with time.

A perfect balance of flavors and textures, this salad is sure to become a favorite first course to enjoy while supper cooks. Replace the pecans with Sweet Spiced Nuts (page 261) for a special touch.

This vitamin-rich salad pairs well with an unfussy egg dish, seafood, or cheesy pasta. It can be a very simple salad, or dress it up with extras and make it into a meal on its own.

These crescents are perfect simple supper fare; there’s hardly any prep time involved, and while they bake, you can make the rest of the meal.

Made ahead and warmed up just before serving, these glazed carrots retain their color and flavor beautifully. A splash of lemon juice cuts the sweetness just a bit.

A side dish so good you’ll make it again and again. When the main dish is creamy and rich, these beans provide lightness and balance.

A light vinegar and dark sesame oil dressing brightens the flavor of broccoli. The sesame dressing is also delicious on other vegetables, such as bok choy, green beans, carrots, and asparagus.