1. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
2.Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.
3.Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.
4.Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk; with machine running, slowly add 1/4 cup olive oil. Toss with romaine; top with Parmesan and croutons.
5.Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives; stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.
6.Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.
7.Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices; marinate 1 hour. Season with salt and pepper; top with parsley.
8.Panzanella: Marinate tomato chunks in olive oil, red wine vinegar, garlic, salt and pepper for 10 minutes. Soak stale bread in water for 5 minutes; drain, then toss with the tomatoes. Add sliced red onion, celery and fresh herbs.
9.Miso-Tofu Salad: Chop 1 inch fresh ginger in a blender; purée with 3 tablespoons miso, 2 tablespoons water, 1 tablespoon rice wine vinegar, some soy sauce and chili paste. Blend in 1/2 cup peanut oil. Drizzle over baby spinach and cubed tofu.
10.Yellow Trio: Cut the kernels off an ear of corn; sauté in olive oil with yellow squash slices. Toss with yellow grape tomatoes, basil, salt and pepper.
11.Ambrosia Salad: Whisk coconut milk with grated orange zest and vanilla. Toss with sliced grapes, tangerines and apples; chill. Garnish with toasted coconut and walnuts.
12.Cornbread Caesar: Toss cubed cornbread with melted butter, salt and cayenne on a baking sheet; bake at 400 degrees, 12 to 15 minutes. Toss romaine and chopped tomato with Caesar dressing (see No. 9); top with the cornbread croutons.
13.Beet Salad: Whisk 1/2 cup vegetable oil with 2 tablespoons sugar, some lime juice, dry mustard, salt, chopped onion and 1 tablespoon poppy seeds. Toss with roasted beets and goat cheese.
14.Celery Salad: Mix sliced celery and red onion with diced soppressata. Toss with lemon juice and zest, basil, a big splash of olive oil, salt and pepper; shave Parmesan on top.
15.Watermelon-Feta Salad: Whisk 1 part white wine vinegar with 3 parts olive oil, and salt and pepper. Toss with baby arugula, red onion slices, watermelon cubes, crumbled feta, niçoise olives and fresh oregano.
16.Creamy-Crunchy Slaw: Mix mayo with cider vinegar and caraway seeds. Toss with shredded cabbage, scallion and green apple slices, crumbled cooked bacon, salt and pepper.
17.Black-Eyed Pea Salad: Whisk lime juice with minced garlic, ground cumin, salt, cilantro and a big splash of olive oil. Toss with black-eyed peas, minced jalapeño, and diced tomato, red onion and avocado.
18.American Potato Salad: Whisk mayo with parsley, relish and mustard. Toss with boiled quartered potatoes, and sliced celery and red onion. Fold in chopped hard-boiled eggs; season with salt and pepper.
19.Wedge Salad: Purée 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (see No. 42) and crumbled bacon.
20.Spanish Pimiento Salad: Grill scallions; chop. Toss with olives, pimientos, almonds, sherry vinegar, smoked paprika and romaine. Grill thick bread slices; rub with garlic, tear into pieces and toss with the salad.