Salad

Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with ⅛ tsp.

This chunky grain dish is freshened up with a delicious combination of dill, parsley, and mint. If you don’t have all three, use a handful of whatever tender herbs you’ve got. If you substitute regular lemon for the Meyer lemon, use less zest and juice: Regular lemons are more aggressive.

This can be made ahead and kept for 3–5 days in the refrigerator. As you go through the week, make sure to shake again to recombine ingredients. You can add a couple of drops of lemon juice to each salad you make to refresh the dressing.

If you haven’t made The Greenest Tahini Sauce yet, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

The mustard and caraway in this salad play off each other to evoke a little deli deliciousness. You can dress the beets up to a day in advance, but wait to add the almonds just before serving.

Embrace the grain salad with this vegetarian Black and Wild Rice Salad with Roasted Squash.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

If the vibrancy of this dressing fades, perk it back up with more lime juice.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.