Mixed salad greens topped with tart Granny Smith apples, Asiago cheese, pine nuts and a maple/mustard vinaigrette prove to be a winning combination.

This savory salad made with the fall favorites cabbage, arugula, spinach and apples is topped with a simple vinegar and olive oil dressing.

Here is a recipe that a local chef shared with me that includes fresh basil. It is a delicious complement to any salad.

Roasted beets are really quite delicious especially some of the specialty varieties. I received this salad recipe from my friends at Earthbound Farm.

Chef Jeff Nizlek at the Silver Grille in Silverton Oregon shares a vinaigrette recipe that features the flavor of fresh blueberries.

I always find room for broccoli in my spring garden. It is so easy to grow and you just can't beat the flavor when it is fresh out of the garden.

Here is a recipe for a great broccoli salad and buttermilk dressing that I received from Regina Charboneau in Natchez.

Like many of the best recipes, once the secret is out it must shared among friends. I hope you enjoy this salad as much as I did.

Kinsey Smedley at the Savory Pantry in Hot Springs, Arkansas uses fresh tomatoes, basil and buffalo mozzarella to make a delicious Caprese salad.

During a trip to Savannah last spring I met up with chef Chris Nason of the Sapphire Grill and he gave me this recipe for cold seafood salad.

This salad is an excellent choice when you are craving something light.

This is a seriously easy to prepare and dee-licious take on chicken salad. The recipe comes from my multi-talented producer Cindy. French tarragon and red bell pepper make this chicken salad...

Martha Stamps, chef at Belle Meade Plantation, shares her recipe for a cracked wheat salad that makes good use of fresh from the garden vegetables such as carrots, beats and onions.

I usually top my salads with a simple vinaigrette, but sometimes I like to shake things up and try something different. This thick and creamy salad dressing is a nice alternative. When combined...

This cucumber salad is a light and refreshing addition to summertime meals.

This salad is extremely easy to prepare. It is a great addition to those end-of-the -summer cookouts!

This crisp salad is a tasty treat on a hot summer day. Refreshing cucumber and sweet watermelon are lightly flavored with a little lemon juice and chopped basil.

This relish is a crisp, cool treat that makes a great addition to any meal. I especially like it with fresh, sliced tomatoes.

You know, they say they do everything bigger in Texas and chef Kent Rathbun took this to heart when he decided to grill up some chicken to make chicken salad.

Melons are great paired with tangy cheeses such as havarti, gorgonzola or chevre or served as a refreshing dessert with an after dinner wine. This recipe can be used either way.

Here is a simple recipe for fruit and spinach salad with toasted walnuts. For a little extra flavor you can also add some crumbled goat cheese.

One of the delights of summer is the availability of fresh fruit. This recipe for fresh fruit salad is great topped with granola and served for a late breakfast or afternoon snack.

I've tried this recipe with several different varieties of tomatoes and each time found it to be a delicious, versatile dish that works well as a side, sauce or appetizer.

It's been reported that 90 percent of all gardeners grow tomatoes. There's just something about this fruit that makes us want to plant a few.

Chef Jerri Myers at the Viking Cooking School shares one of her favorite salad recipes. Hot mustard, red pepper flakes and fresh garlic give the dressing a little kick!

My friend Capi Peck visited me at the Garden Home one summer when the tomatoes were at their peak. To highlight the juicy flavor of the tomatoes she made a salad topped with Green Goddess...

I first tried these tasty herb-roasted walnuts in the kitchen of the Silver Grille in Silverton, Oregon while we were taping a salad recipe with chef Jeff Nizlek. Jeff used these to add some...

Potatoes are so simple to prepare that they frequently make it onto my dinner table - a little butter and a few fresh herbs are just about all they need.

For me the dressing is the finishing touch on any salad. One I often use is a basic vinaigrette using balsamic vinegar and honey.

On a trip to Natchez, chef and author Regina Charboneau showed me how to make some great dishes to take on a picnic including this easy-to-make chopped salad.

This yummy salad is prepared with cool season vegetables that grow in both the spring and fall garden. I like them because they are easy to peel and very sweet.

Chef Martha Foose at the Viking Cooking School makes entertaining seem easy with her recipe for Marinated Feta Bruschetta.

Of course this dish tastes best when you can get fresh summer tomatoes, but I like it so much that I prepare it out of season with locally grown greenhouse tomatoes that I purchase from the...

This recipe is from my new cookbook, Seasonal Recipes from the Garden. I was delighted to also prepare this on the NBC TODAY Show.

The Executive Chef, Angela Guiffrida gave me this recipe for a spring salad "bouquet." It is an elegant way to present a spring garden salad and the candied pecans are a tasty addition.

As spring gets under way my menus become lighter. After several months of heavy, stick-to-your-ribs foods I welcome seasonal fare such as this simple salad.

It's funny how fruits and vegetables that grow in the same season often complement each other in recipes as well. Even as unlikely a pair as spinach and strawberries.

My friends at the Viking Cooking School in Greenwood, Mississippi shared this spinach salad recipe with me.

The sugar snap peas I planted last spring are ready for harvest, just in time to add them with early tomatoes and corn in this simple pasta salad.

This is a great way to prepare in-season vegetables. It's quick and the fresh herb seasoning enhances the flavors of the vegetables without overpowering them.

Chef Peter Brave of Brave New Restaurant gives us a recipe for a summer vegetable salad seasoned with a simple vinaigrette and topped with jumbo lump crab meat. It's a wonderful salad when made...

Enjoying the tangy flavor of fresh tomatoes year round is easier than you might think. Through the simple process of drying tomatoes you will have plenty to use later in recipes during the winter...

I can pick a few peppers, tomatoes and herbs and 30 minutes later have a salad on the table. Food does not get any fresher than that, which is just the way a summer meal should be.

This is an excellent recipe for tabouli that executive chef Terry Conlan at Lake Austin Spa Resort shared with me for my half hour show.

The nice thing about this salad is that you can modify the amounts to serve as many or as few people as you want.

Looking for an alternative to egg salad? How about this vegan version made with chickpeas, vegenaise and tarragon?

A few years ago a friend introduced me to a salad that's become one of my favorites. It is a great first course for a dinner party but also hearty enough to eat alone as a light lunch or dinner....