Cool, creamy borscht made with horseradish and sour cream was the inspiration for the rosy pink dressing on this salad. For a faster version, try using the vacuum-packed cooked beets sold in the produce section of the supermarket.

Sweet romaine, grape tomatoes,and corn, plus tender pinto beans and crunchy corn chips make a truly satisfying salad.

Hearty hominy kernels fill out this summery salad, which makes a delicious lunch or light dinner when served on a bed of greens.

This easy no-toss salad is elegant enough for special occasions. Though the romaine hearts must be eaten shortly after grilling, the dressing can be made up to two days in advance. The recipe calls for a stove-top grill pan, but you can also try it on an outdoor grill—just keep a close eye on the romaine hearts, since outdoor grills get hotter than the stove-top variety.

For a spring picnic or lunch, serve this dish as a dip with crackers or spread on pumpernickel and top with veggie bacon and tomato.