Forget that wedge of iceberg beneath a glob of bottled blue cheese dressing. This lovely little salad is creamy yet sharp, rich yet acidic, classic yet blissfully unconventional.

Spicy. Sweet. Tangy. Irresistible. Even healthful. Just what we want in something that’s hot off the grill and destined for dinner.

A snappy vinaigrette dresses this frisee, green bean (haricots verts), and cipollini salad. Bacon bits add crunch, as do the optional sweetbread croutons.

The asparagus in this salad is sublimely sweet and is balanced nicely by the saltiness of the pecorino cheese and tart zinginess of the dressing.

Renee, a longtime pea-shoot aficionado, explains the springtime joy of fresh shoots and offers the best ways to enjoy them at this time of year.

For this warm arugula salad, caramelized red onions, pancetta, and pine nuts are drizzled with balsamic vinegar and tossed with cool arugula. Marvelous.

Bright, sweet asparagus is accompanied by fresh prosciutto, fried bread, and a gently poached egg. A drizzle of balsamic vinegar balances the richness.

A salad of earthy cannellini beans, onions, and garlic is tossed in a light dressing. On the side: grape tomatoes, whose flavor is intensified by roasting.

This Pecorino and bean salad is a classic dish you’ll find in Italy. It’s so easy to throw together and more impressive than the usual mixed green salad.

This arugula and ham salad balances the saltiness of the ham, the juiciness of pears, and the tartness of the dressing. Serve it as an entree or appetizer.

Fregola is a toasted semolina pasta with a nutty flavor that’s very popular in Sardinia. This salad includes orange, grapefruit, onion, and herbs.

The cauliflower is finely chopped so it resembles couscous and better absorbs flavors. It’s then tossed in a light basil-lemon sauce with a hint of maple syrup.

Sour. Sweet. Crunchy. Tender. This savory bread salad is full of contradictions, including how something so straightforward can taste so complex.

For this salad, fresh pears are poached in red wine to give them a gorgeous color and deeper flavor that’s delicious with the assertive blue cheese and toasty hazelnuts.

Maple glazed tuna is just that: tuna steak brushed with a maple syrup-mustard glaze. Along side is a salad of Yukon Gold potatoes, pears, nuts and greens.

For this barley salad, pearl barley and black barley are tossed with pine nuts, chiles, cucumber, and olives. Serve the salad as starter or as a toothsome lunch.

This Italian pear, basil, and Pecorino Toscano salad is a perfect fall dish. The sweet pears, pungent basil, and meaty Pecorino Toscano play well together.

This wintertime salad is composed of salad greens, pomegranates, and tender pears. Sweet and crunchy caramelized pumpkin seeds round out this leafy delight.

This pasta salad with tuna is tinted yellow by saffron. The pasta salad is easy to cook and can be made ahead. For the salad use big pasta for big effect.

White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.