Yellow Salad

These salads could be served as a main attraction for a light meal, or as a side. As you’ll notice, few of them are lettuce salads. (I think it might be because I don’t like washing lettuce!) But I also like my salads to be more filling and “meaty,” so I use more chopped vegetables and sometimes even cooked ingredients as well. All of them can be served at room temperature, which means they are easy to make ahead and keep in the fridge for a weeknight dinner, or when getting ready for a party. When making salads ahead, I recommend dressing them at the last minute. When serving family style, I let each person dress their own so leftovers will stay crisp. I often eat these with just a bit of olive oil, lemon, and salt. But feel free to serve them with one of my dressings. Each recipe serves 4 unless otherwise noted.