An international array of spring-to-summer salads

While greens from the garden are still a dream, fresh produce is available at the supermarkets. From leafy choices to a variety of fruits/veggies, todays offerings (all but one) fill the salad craving we all share about this time.

As to the “all but one” I couldn’t resist jumping the gun a bit for our pictured delight that will take a little time to achieve! Our recent companion-planting list encourages growing greens, herbs and flowers together, and this is the perfect example! The “recipe” changes with the garden’s output over time.

Greens and Flowers Garden Salad

Lettuces, leafy greens, fennel, baby spinach, parsley, chives as available, rinsed, torn into bite size, chilled;

Edible flowers: pansies, violets, nasturtiums, chives, marigolds, rose petals, flowers whole if small, or petals only if centers are inedible;

Don’t overlook berries: a few sliced strawberries, whole blueberries, blackberries, or raspberries can all add a welcome addition to your beautiful endeavor.

Pineapple/Avocado Salad w/ Mixed Greens (For 8)

½ cup plain yogurt

½ cup mayonnaise

2 tablespoons white wine vinegar

2 teaspoons cane sugar

½ teaspoon white pepper

1 head/bunch each of romaine lettuce, arugula, small head living leaf lettuce, each rinsed, shaken thoroughly dry, torn into equal size pieces

! reg-size can pineapple chunks in natural juice, drained, juice saved, or

1 small pineapple, peeled, cut into fourths, cored, then halved crosswise and cut into bite-size chunks

2 large avocados, pitted peeled, sliced and cut into half-inch pieces

1/4 cup minced fresh chives

Several chive-flower heads

Whisk first 5 ingredients into small bowl to blend. Cover and chill until ready to use. Toss greens and chive flowers and divide among plates; top equally with pineapple and avocado pieces. Drizzle dressing over, sprinkle with minced chives and serve.

Sicilian Olive Salad 2 1/2 cups (about 2 cans or jars, large pitted green olives

3 celery ribs

1 carrot

1 small red onion

1 garlic clove

1/2 cup drained capers

1 full teaspoon EACH of thyme leaves, chopped parsley, minced rosemary

1/2 tsp. ground black pepper

1/2 cup extra-virgin Italian olive oil

Rinse and drain olives well, cutting in half if desired; thinly slice celery, coarsely grate carrot and onion, mince garlic and stir together in a bowl with remaining ingredients. Marinate salad covered and chilled at least 1 day and up to 3 days. Bring to room temperature before serving as salad with the meal or antipasto.

Mexican Bean Salad 1 15-17.5 oz. can EACH of garbanzos, kidney beans, pinto beans, whole kernel corn, all rinsed and drained

½ cup chopped green onions with tops

1/3 cup chopped cilantro (coriander) or parsley leaves

1 large red bell pepper, stemmed, seeded, sliced into thin strips

1 4 oz. can diced green chilies

1 15 oz. can mandarin oranges, drained (or 1 large naval orange, peeled, membrane removed, diced)

Dressing:

Combine ¼ cup red wine vinegar, 2 tablespoons olive oil*, salt and pepper to taste, 1 teaspoon each of dried sweet marjoram (or basil) leaves and ground cumin.

Combine drained, rinsed beans, corn and remaining ingredients in a salad bowl, pour dressing over; toss. Cover and chill at least an hour or overnight. Toss again before serving. This is a substantial salad that can stand on its own or accompany roast chicken or baked halibut beautifully.

• Try a little lemon-flavored olive oil. Too, you can enhance this salad with a cup of crumbled white farmer’s or goat cheese like Cojita or Feta.

Smoked Salmon with Spinach, Brie and Walnuts (for two, double or triple as needed)

¼ cup olive oil

1½ tablespoons white wine vinegar

1 smoked salmon chunk (shrink-wrapped wild-caught) in size needed – thawed, cut into bite-size pieces

4 cups spinach leaves, torn into bite-size pieces or shredded into strips

½ cup thinly sliced red onion

6 ounces Brie cheese, diced or crumbled, room temperature

2 center slices of French bread loaf (or more, as per guests)

½ cup toasted walnut pieces

Whisk oil and vinegar to blend in a small bowl; season to taste with salt and pepper. Combine spinach, onion and half of the cheeses in a salad bowl. Set aside.

Preheat broiler: Divide remaining cheese evenly atop the bread slices. Broil until cheese melts, about 1 minute. Cut toasts diagonally in half.

Toss salad with enough dressing to coat well; divide between two* plates. Sprinkle equally with walnuts. Remember, these ingredients are for two, so measure accordingly.

Mixed Greens Salad w/ Pears and Orange/Ginger Vinaigrette (Serves 8)

2 heads butter lettuce OR mixed red or green leaf lettuces, rinsed well, patted dry

4 or 5 ripe pears, rinsed, cored, sliced as pictured

½ teaspoon EACH sea salt and ground black pepper

¼ cup orange-ginger vinaigrette (recipe follows)

Garnish: Several clusters of chive spears w/blossoms

Dressing: (To be made the day before)

Orange-Ginger Vinaigrette

(about 1 ½ cups)

½ cup fresh orange juice

½ cup virgin olive oil

¼ cup honey

¼ cup champagne vinegar

1 teaspoon sea salt

1 teaspoon fresh ground black pepper

½ teaspoon fresh grated ginger or finely slivered dried ginger “coins”

In a medium bowl combine all ingredients and whisk to combine. Place in airtight container and refrigerate at least 24 hours before use.

At serving time, arrange greens and pear slices on individual chilled salad plates with a cluster of chives, and a drizzle of the dressing. Have remaining dressing in a server for those who want a little extra.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com.