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    Fresh lemon juice and chopped mint add a zesty kick to this flavorful, colorful and easy-to-make salad. Serve as a crowd-pleasing side or cook one up for satisfying weeknight meal.

    Summer's juicy, purple-red plums sliced carpaccio-style thin are the base of an extraordinary salad with crunchy green beans, pesto and Parmigiano-Reggiano cheese.

    These grilled peppers need little embellishment.

    Chef Cesar Zapata of The Federal Miami explains what we're doing wrong—even with the dressing!—and how to fix it.

    Radish salad sounds so humdrum, but this plate is anything but. It uses watermelon radishes, a variety that is pale on the outside but vibrant pink on the inside.

    A mustardy red-wine vinaigrette is the perfect complement to the pleasantly sweet mâche and beets.

    Oprah eats a salad every day for lunch, and this chopped salad is her favorite. "The vegetables are all cut fine, fine, fine. It's a very ladies-who-lunch kind of dish!"

    Oprah says, "This quinoa salad is delicious with Marcona almonds, but I sometimes substitute toasted pine nuts, because everything tastes better with toasted pine nuts!"

    "This grilled-peach and arugula salad is Gayle's favorite," says Oprah. "Whenever she comes over, we do peach cobbler, peach sorbet, roasted peaches—whatever makes her happy."

    This versatile veggie dish is easy and quick, with a surprise ingredient you never saw coming.

    This versatile veggie dish is easy and quick, with a surprise ingredient you never saw coming.

    A delicious dish you can make without breaking a sweat.

    This refreshed version of the ubiquitous taco salad consists of lean chicken and chopped vegetables piled high on a crispy tortilla.

    The classic pairing of melon and prosciutto anchors this salad, which also includes crisp, peppery watercress and curls of Parmesan.

    A hearty salad packed with lettuce, strawberries, feta, toasted pecans and more.

    Gayle King dishes on her favorite recipes, including this kale salad we have yet to be bored of:

    Prefer a more creamy dressing on your bowl of greens? Try this sweet and savory Tahini Dressing.

    You might not a fan of leafy greens but tossing this rich and tangy vinaigrette on your favorite vegetables might change you're mind.

    "On very sunny and warm days, my mother used to make a similar dish," says Dominique Crenn, chef and owner of Atelier Crenn in San Francisco. "It reminds me of my North African roots, even though I was adopted at a young age and never experienced that culture."

    "Pesto is great for entertaining because you can make it up to a day in advance," says David Kinch, chef and owner of Manresa in Los Gatos, California. "It tastes even better as the flavors marry—and then all you have to do is cook the shrimp right before serving."

    "This vinaigrette is my go-to dressing at home," says chef Hugh Acheson of Five & Ten in Athens, Georgia, and author of The Broad Fork, out this month. "It's easy and straightforward, yet so tasty. Shake it in a jar aggressively, like a CrossFit workout that lasts only a minute."

    Marcus Samuelsson's coconut-lime dressing will make you crave more salads.

    This salad is hearty and healthy with a touch of mint.

    A visit to a local farmer's market on the Irish countryside inspired this dish full of giant bunches of kale, heads of cabbage and delicious Irish apples. Of course, feel free to add your own twist and use whatever veggies you can find locally. #irishcomfortfoods

    Don't skimp on the chilling time for this pretty green salad: part of its charm comes from the cool, juicy texture of the marinated cucumbers. Let the sweet-tart interplay of the vinegar and sugar really sink in.